Vegan Pancakes
These pancakes are fluffy and comforting, perfect for a cozy weekend brunch! I love how easy they come together and how you can customize them with your favorite toppings.
Whenever I'm in need of a little comfort food, I turn to these vegan pancakes.
They remind me of lazy Sunday mornings when my family would gather around the table, laughter mixing with the smell of warm syrup.
I’ve tweaked this recipe over the years, and I’ve found that adding a splash of vanilla makes all the difference.
Trust me, it's worth it!
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I often use almond almond milk, but feel free to substitute with whatever plant-based almond milk you have on hand. If you're looking to add extra nutrition, you can throw in some flaxseed meal or chia seeds to the batter.
Tips & Notes
- •I store my flour in a glass jar to keep it fresh, and I always check for lumps before measuring.
- •If you love a hint of sweetness, try adding a mashed banana or some blueberries directly into the batter!
Recipe Variations
- •Sometimes I’ll throw in dark chocolate chunks if I'm feeling fancy—it's like a treat for breakfast!
- •You can also experiment with spices like cinnamon or nutmeg for an extra flavor kick.
Storage & Freezing
These pancakes are best enjoyed fresh, but if you have leftovers, just let them cool completely and store them in an airtight container in the fridge for up to 3 days. You can reheat them in a toaster or skillet!
Frequently Asked Questions
Can I make these gluten-free?
Absolutely! Just swap the whole wheat flour for a gluten-free blend. I've had great success with oat flour.
Rate this Recipe
Loading votes...
You May Also Like
Zesty Lemon Poppy Seed Muffins
These muffins are bursting with bright lemon flavor and have a delightful crunch from the poppy seeds. I love how they make my kitchen smell amazing while they bake!
Vegan Tortilla Soup
This Vegan Tortilla Soup is one of my go-to recipes for cozy nights; I just love how the spices and toppings create a warm, comforting bowl of goodness.
Sheet Pan Maple-Balsamic Chickpeas
These chickpeas are a delightful blend of sweet and tangy flavors, and they always remind me of cozy evenings spent with friends over a shared meal.
These pancakes are fluffy and comforting, perfect for a cozy weekend brunch! I love how easy they come together and how you can customize them with your favorite toppings.
Ingredients
Instructions
- 1
In a large bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.
- 2
In another bowl, mix the plant-based almond milk, maple syrup, vanilla extract, and melted coconut oil.
- 3
Pour the wet ingredients into the dry ingredients and stir until just combined. It’s okay if there are a few lumps—don’t overmix!
- 4
Heat a non-stick skillet over medium heat. If you want, you can add a tiny bit of coconut oil to the pan.
- 5
Pour about 1/4 cup of batter for each pancake onto the skillet. Cook until bubbles form on the surface, then flip and cook for another minute or so, until golden brown.
- 6
Repeat with the remaining batter, keeping the pancakes warm in a low oven if needed.
- 7
Serve with your favorite toppings—fresh fruit, maple syrup, or even a dollop of nut vegan butter!
Comments
Loading comments...