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Fluffy Vegan Pancakes

These easy and fluffy vegan pancakes need just 9 ingredients to make the perfect weekend breakfast recipes. Ready in 30 minutes and can be top 8 free.
Course Breakfast
Cuisine American
Keyword dairy free breakfast, vegan breakfast
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 6 pancakes
Calories 137kcal
Author LarishaBernard

Ingredients

Instructions

  • Make the vegan buttermilk and vegan flax egg. 
    *For the vegan buttermilk, combine the apple cider vinegar with the dairy free milk. Let this sit for 10 minutes. It will curdle a bit and resemble buttermilk. 
    *For the flax egg, stir together the water and ground flax seed. Let sit for 10 minutes until it becomes gelatinous. 
  • When those are ready, add the flax egg, buttermilk, vanilla and melted coconut oil. Whisk together.
  • In a separate bowl, add the dry ingredients -  flour, baking powder, salt, and vegan cane sugar. Whisk together. 
  • In 3 parts, add the dry ingredients to the wet ingredients. Fold this in just until combined.  DO NOT OVERMIX. 
  • Let your batter sit for 5 minutes. Doing this helps it get airy and puffy. 
  • Over medium low heat, pour 1/2 cup pancake batter and cook for 2 1/2-3 1/2 minutes. Once there are a lot of bubbles or the other side is a golden brown, flip and then cook for another 1-2 minutes. 
  • Remove from heat and repeat until no batter remains.
  • Top with syrup, fresh fruit, chocolate sauce and more. 

Video

Notes

*See post for notes about Top 8 Allergy Free variation
**Nutritional facts are just estimates. Please utilize your own brand nutritional values to double check against our estimates. 
 

Nutrition

Serving: 1pancake | Calories: 137kcal | Carbohydrates: 23g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Sodium: 120mg | Potassium: 390mg | Fiber: 1g | Sugar: 5g | Vitamin A: 155IU | Vitamin C: 3mg | Calcium: 191mg | Iron: 1mg