Get the Recipe: Vegan Pancakes
These vegan pancakes are thick, fluffy and so easy to make! This quick and simple recipe is perfect for breakfast, brunch, holidays, entertaining, and more. They are great topped with vegan butter and maple syrup. Both kids and adults love them!
Ingredients
Instructions
- First, add sugar, flour, baking powder and sea salt to a mixing bowl. Whisk to combine.
- Then, add in milk and oil. Stir to combine. The batter will be thick.
- Heat a large skillet over medium heat. Add in coconut oil to grease the pan.
- Once oil has melted, add about ¼ cup of batter to the skillet. Cook for 3 to 4 minutes or until small bubbles form.
- Then, carefully flip. Cook for another 2 to 3 minutes on the second side.
- Finally, remove pancakes from pan. Top with vegan butter and maple syrup!
Notes
- Both regular all purpose flour and gluten free 1 to 1 flour work well. The pancakes in these photos are gluten free.
- Any type of dairy free milk works.
- The pancake batter will be pretty thick. This yields thick fluffy pancakes.
- For thinner pancakes, add more milk or water to the batter to thin it out.
- Use enough coconut oil or vegan butter in the skillet. This prevents sticking.
- These pancakes are best eaten immediately. For leftovers, store in the fridge for up to 3 days.
- To reheat, add pancakes to a skillet over low heat until warm. Or, toast in the toaster.
Calories: 169kcal, Carbohydrates: 28g, Protein: 5g, Fat: 4g, Saturated Fat: 0.5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 172mg, Potassium: 117mg, Fiber: 1g, Sugar: 4g, Vitamin A: 232IU, Vitamin C: 4mg, Calcium: 166mg, Iron: 2mg