Growing up, we always had pancakes made from a mix in a box. “Just add water!”, it said. How hard could it be? Not hard, apparently.. but also, not delicious. And certainly not vegan.
Vegan pancakes can be tough. Instead of egg, many recipes call for banana as the binding agent, but personally, I don’t want my pancakes to taste like banana.. unless I want banana pancakes!
After a bit of experimentation, I’ve finally put together what I believe is the best vegan pancake recipe – no banana required!
World's Best Vegan Pancakes
Prep time
Cook time
Total time
Light, fluffy and incredibly delicious. These really are the world's best vegan pancakes!
Author: Vegan Insanity
Recipe type: Breakfast
Serves: 6-8 pancakes
Ingredients
- 1 flax egg (1 tbsp ground flax seed + 3 tbsp water)
- ½ cup whole wheat flour
- ½ cup kamut flour (or all-purpose)
- 1 tsp brown sugar
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
- 1 cup non-dairy milk (I used almond milk)
- ½ tsp vanilla
- 1 tsp apple cider vinegar
- 1 tbsp coconut oil, not melted
Instructions
- Make your flax egg and set aside to allow it to thicken up.
- In a large bowl, whisk together flours, brown sugar, baking soda, baking powder and salt. Add in the non-dairy milk, vanilla, apple cider vinegar, coconut oil and flax egg. Mix everything well, but do not over-mix.
- Warm your pan over medium heat for about 5 minutes. Spray with olive oil and scoop ¼ cup of the pancake mix (per pancake) onto the hot pan. Cook for about 2 minutes or until bubbles start to form, then flip and cook for another 1-2 minutes, until cooked through.
- Repeat until all batter is gone. Serve with fruit, maple syrup, coconut whipped cream, or whatever else your heart desires!
Notes
*Use something other than almond milk to make these pancakes nut-free (soy, rice, etc.).
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