The Best Healthy Vegan Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 1x
- Category: Breakfast
Description
Vegan or not, these light and fluffy pancakes are the best pancakes I've eaten. Makes about 6-7 medium sized pancakes.
Ingredients
Scale
- 1 cup whole wheat pastry flour, sifted (or sub ½ for all-purpose)
- 1 ½ tbsp baking powder
- pinch of salt
- 1 tsp vanilla extract
- 1 cup soy or almond milk
- 1 tbsp melted coconut oil
- 1 tbsp organic cane sugar (optional: increase to 2 tbsp if using unsweetened almond/soy milk)
Instructions
- Preheat a nonstick frying pan over medium heat.
- To keep your pancakes warm as you're cooking, preheat your oven to low heat and then turn it off.
- Combine the dry ingredients in a medium sized bowl and set aside.
- Whisk together the vanilla extract, milk, coconut oil and sugar in a smaller bowl. Depending on the temperature of your ingredients, the coconut oil may harden when mixed with the milk- simply pop the liquid ingredients in the microwave for a minute to fix this.
- Add the liquid ingredients to the dry ingredients. Whisk quickly, making sure not to over-mix (20 seconds of mixing should be more than enough). Don't worry if there are lumps in the batter. Let the batter sit for 5-10 minutes.
- To ensure even cooking, cook each pancake one by one. Spoon ¼ cup of the batter onto your preheated pan. Cook the first side for about 1-2 minutes - until bubbles begin to form around the outer portion of the pancake. Always flip the pancake before dry spots begin to form on the tops of your pancakes.
- Flip and cook for another 1-2 minutes.
- Store the cooked pancakes in a single layer on the racks in your warm oven - this will keep them warm but not soggy.
- Continue cooking the pancakes, one at a time until all of the batter is used up.
Notes
Serve with your choice of maple syrup, fresh fruit, preserves, Earth Balance, and nut butters.
Nutrition
- Serving Size: 4
- Calories: 443
- Sugar: 22 g
- Sodium: 92 mg
- Fat: 9 g
- Saturated Fat: 1 g
- Unsaturated Fat: 7 g
- Carbohydrates: 82 g
- Fiber: 3 g
- Protein: 10 g
JC
Would like to make these oil free, do you have a suggestion?
Amiya
I've tried many vegan recipes for pancakes, and these are one of the most delicious recipes I have found. I added bluberries into the batter and they hit the spot. Great recipe! 😉
★★★★★
Renee
Are they supposed to be like sorf or what did I do wrong
★★★★★
cm
On a cold spring morning these pancakes really hit the spot. Love that photo with the syrup pouring...mmm
★★★★★
Bailey
I never usually write comments but I HAD to write one here! These pancakes are amazing! I have been vegan for about 5 years and I have never been able to find a good recipe. These are by far the best vegan pancakes I've had! Thank you SO much for bringing back yummy pancakes to my breakfast rotation!!
★★★★★
Brittany
Thank you SO much Bailey, I'm really glad you enjoyed these pancakes!! They're my favourite too 😀 I really appreciate you taking the time to comment, it means a lot!!
Kristina
Your pancakes sound and look delicious! I was just wondering if I would need to make any adjustments to make them as waffles instead?
Brittany
Thanks Kristina! I've never tried making these into waffles so I'm not sure how well it will work. If you happen to give it a try I'd increase the sugar and the coconut oil. I'd love to hear if you try it and if it works out for you!
Chloe
I'm currently making my first batch of these pancakes and OMG THEY ARE AMAZING! These are literally the best vegan pancakes I've made BY FAR! I love that they're so fluffy and light and tasty all at the same time 🙂 Thanks for sharing this recipe - I'll definitely be making these again!
★★★★★
Brittany
Aw, thanks so much Chloe!! I'm so glad you're enjoying them 😀 and I appreciate the comment!
Haty
I have been meaning to comment for a very long time. This is the BEST vegan pancake recipe I have come across that we now use consistently for pancakes EVERY Saturday morning and whenever else we have pancakes. We tried a ton (seriously) of recipes prior to finding this one. My husband was sick of me trying new recipes every week, but our 2 year old didn't care one bit! These ingredients are all staples in our kitchen but i think the pancakes turn out very different if you use all all purpose flour instead of whole wheat pastry flour. They have come out perfect for us big and fluffy and not gummy at all using a mix of half all purpose and half ww pastry. We have made them with all ww pastry and they are perfect that way too (we just mix in all purpose for a good mix of protein and fiber). I was disappointed that this recipe doesn't come up when you google best vegan pancakes anymore 🙁 it had some unjust reviews previously but these really are the best pancakes! We use unsweetened almond milk and use half the recommended sugar based on the unsweetened milk. We always double the recipe because it doesnt seem to make enough for our appetites 🙂 Thank you so much for the recipe! It's simple but our favorite and the only one we will use!
★★★★★
Brittany
Thank you SO much for this comment! I am so happy to hear how much your family enjoys them 😀 Unfortunately when we switched themes recently we had to repost a number of recipes (this one included) which is why there aren't any comments any more (and why it doesn't come up when you google them 🙁 ) Thank you again!! 😀