These thick and fluffy vegan pancakes are made with only 4 ingredients! Get the easy fail-proof recipe and tips.
Who wouldn’t love Sunday mornings and pancakes? Those two put together is just irresistible, nothing beats slow Sunday mornings with a well-prepared breakfast if you ask me!
I’m a morning person; I love to get up early. With three small kids, I think it’s a very good quality to have. 😀
Especially in the spring, when the mornings get brighter earlier and earlier, I enjoy getting up with the sun. That beautiful blue moment just before the sun fully rises, the birds singing and other nature’s voices when us humans don’t make any of our characteristic noises, like traffic, yet. Oh, joy!
But I must admit that in the summer when it doesn’t really get dark here at all, it’s not such a joy to be awake at 4 am, and during the dark winter season even 9 am feels too early.
I thought before that vegan pancakes must be really hard to make, that it wouldn’t be possible to make them without eggs. And how wrong was I!!
There is absolutely no need to put eggs in pancakes, and yet they turn out to be thick and fluffy.
If you use any wheat flour, you will not notice the difference. Gluten-free pancakes are a little softer, but the taste is the same.
Try these flours to make vegan pancakes:
- gluten-free oat flour
- buckwheat flour
- brown rice flour
- quinoa flour
- whole grain spelt flour
- coconut flour
- almond flour
- gram flour
My two favorites from the list are oat and buckwheat. Oat flour is very cheap when made at home: just blend oats in a blender or a food processor to flour. Buckwheat has a really tasty nutty flavor that gives the vegan pancakes and also their toppings a whole new character.
The most neutral in taste is the brown rice flour and remember that spelt is a type of wheat, so it is not gluten-free.
Quinoa and gram flours are very rich, so it might be a good idea to use some other flour with them, like half quinoa and half oats. Both quinoa and gram are great for savory pancakes.
With coconut flour and almond flour, you can make the vegan pancakes grain free. I suggest you replace half of the yogurt with one mashed banana.
EDIT: I get quite a lot of feedback that the recipe doesn’t work and the pancakes turn out to be mushy. I have edited the recipe to give a clearer instruction on how to bake the pancakes.
This is a very basic vegan pancake recipe. You can turn it non-vegan by adding to medium sized eggs. I use the recipe all the time without any trouble, and I have even cooked this in front of a live audience, with this exact recipe. It’s important to not have your stove too hot as the pancakes will not have enough time to set completely, and they will be left mushy inside. Make sure your pancakes start to set from the middle, not just from the edges before you flip them.
- 1 cup plant-based yogurt (can be replaced with sparkling water)
- 1 cup almond milk (any plant milk will do)
- 1 cup flour
- 1 tsp baking powder
- coconut oil for frying
- Whisk all the ingredients together until they are well combined.
- Heat a pancake pan on medium heat, make sure the pan is hot enough before starting to cook the pancakes. You may need to adjust the heat during the cooking. Too hot will make the pancakes to stick to the pan and to turn out mushy as they will not have enough time to cook through.
- Grease the hot pan with ½ tsp coconut oil.
- Pour about ⅓ of a cup of the batter into the pan and cook for 3-4 minutes until the pancake starts to set from the middle.
- Flip and bake for another two minutes.
- Serve hot with your favorite toppings.
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