Best 6 A Vegan Pancakes Recipes

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Indulge in a delightful culinary experience with our mouthwatering vegan pancake recipes, crafted to perfection for a wholesome and satisfying breakfast or brunch. Our collection features a tantalizing array of flavors and textures, catering to diverse preferences and dietary needs. From classic buttermilk pancakes with a fluffy, golden-brown exterior to decadent chocolate chip pancakes bursting with rich, chocolatey goodness, each recipe promises a unique taste sensation. Whether you prefer savory adventures or sweet indulgences, our savory spinach and corn pancakes and fluffy blueberry pancakes are sure to hit the spot. With easy-to-follow instructions and readily available ingredients, these vegan pancake recipes guarantee a delectable and hassle-free cooking experience. So, gather your loved ones, fire up the griddle, and embark on a culinary journey that celebrates the wonders of vegan cuisine.

Here are our top 6 tried and tested recipes!

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY



The Fluffiest Vegan Pancakes Recipe by Tasty image

Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Provided by Merle O'Neal

Categories     Breakfast

Yield 4 servings

Number Of Ingredients 8

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

Steps:

  • In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  • In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
  • Pour the liquid mixture into the dry mixture and whisk until smooth.
  • Let batter rest for 5 minutes.
  • Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
  • When the top begins to bubble, flip the pancake and cook until golden.
  • Serve warm with maple syrup.
  • Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

VEGAN PANCAKES



Vegan Pancakes image

You don't need eggs and dairy for super-fluffy pancakes-the extra baking powder in this recipe helps with that. We love the flavor and tenderness that coconut oil gives these easy-to-make pancakes.

Provided by Food Network Kitchen

Time 45m

Yield 6 servings (about 12 pancakes)

Number Of Ingredients 9

2 cups all-purpose flour
3 tablespoons sugar
1 tablespoon baking powder
Fine salt
1 1/2 cups unsweetened plain soy milk
1/3 cup virgin coconut oil, melted
1 teaspoon pure vanilla extract
4 teaspoons vegetable oil
Maple syrup, nut butter or jam, for serving

Steps:

  • Preheat the oven to 250 degrees F. Whisk together the flour, sugar, baking powder and 1 teaspoon salt in a medium bowl. Whisk together the soy milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps). Add the soy milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps).
  • Heat a nonstick griddle or large nonstick skillet over medium-low heat. Add 1 teaspoon of the vegetable oil. Once the pan is hot, add three 1/4-cup mounds of batter, evenly spaced, and cook until the pancakes begin to bubble and are golden brown, 4 to 5 minutes. Carefully flip the pancakes and cook until the underside is golden brown and the pancakes are cooked through, 3 to 4 minutes (adjust the heat as necessary for consistent browning). Repeat with the remaining vegetable oil and batter. Transfer the cooked pancakes to the oven to keep warm. Serve 2 per person with maple syrup, nut butter, jam or your favorite topping.

Nutrition Facts : Calories 340 calorie, Fat 16 grams, SaturatedFat 12 grams, Sodium 660 milligrams, Carbohydrate 40 grams, Fiber 2 grams, Protein 6 grams, Sugar 8 grams

VEGAN PANCAKES



Vegan Pancakes image

This fluffy vegan pancake recipe proves it's not always necessary to add some sort of egg replacer to vegan doughs and batters. These pancakes are perfectly fluffy because of the leavening agent and a vegan version of buttermilk: nondairy milk mixed with a couple teaspoons of vinegar. The vegan buttermilk works equally well in waffles, muffins and coffee cake.

Provided by Gena Hamshaw

Categories     breakfast, easy, quick, pancakes

Time 20m

Yield About 12 pancakes

Number Of Ingredients 9

1 1/2 cups/360 milliliters nondairy milk of your choice
2 teaspoons apple cider vinegar or white vinegar
1 tablespoon neutral oil (such as safflower, grapeseed or canola), plus more for frying the pancakes
2 cups/255 grams unbleached, all-purpose flour
2 tablespoons cane sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon fine sea salt
Maple syrup or vegan butter (optional)

Steps:

  • In a medium size bowl, combine the nondairy milk and vinegar. Add 1 tablespoon oil, mix to combine and aside.
  • In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda and salt. Add the wet ingredients to the dry ingredients and mix until no streaks of flour are visible. (A few small clumps in the batter are OK.)
  • Oil a griddle or large nonstick skillet and heat it over medium for a few minutes. Avoiding crowding the pan, pour in 1/3 cup portions of batter to make pancakes and let cook until each pancake has formed small bubbles at the surface, 2 to 3 minutes. Flip gently and cook until the pancakes are golden brown on the second side, another 2 to 3 minutes.
  • Repeat with all remaining batter, oiling the pan as necessary as you go. Serve with maple syrup, vegan butter or other toppings of choice.

VEGAN PANCAKES



Vegan Pancakes image

Make classic light and fluffy pancakes vegan with this easy recipe. Try them topped with your favorite nut butter, maple syrup and fresh berries for a satisfying breakfast.

Provided by Devon O'Brien

Categories     Healthy Pancakes Recipes

Time 45m

Number Of Ingredients 8

1 ½ cups white whole-wheat flour (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups unsweetened almond milk or other unsweetened nondairy milk
¼ cup unsweetened applesauce
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 teaspoon vanilla extract

Steps:

  • Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.
  • Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Nutrition Facts : Calories 174.4 calories, Carbohydrate 26.8 g, Fat 5.6 g, Fiber 3.4 g, Protein 5.8 g, SaturatedFat 4.1 g, Sodium 281 mg, Sugar 3.4 g

5 MINUTE VEGAN PANCAKES



5 Minute Vegan Pancakes image

A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com

Provided by chef1209314

Categories     Breakfast

Time 15m

Yield 6-8 pancakes, 2 serving(s)

Number Of Ingredients 6

1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil

Steps:

  • Set out all your ingredients.
  • Set a stove element with a pan to medium heat.
  • Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
  • Add the soy milk and vegetable oil to your mixture.
  • Mix until smooth.
  • Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
  • Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
  • Repeat until the batter is gone, and try not to eat them all while you're cooking them.

Nutrition Facts : Calories 444.8, Fat 16.3, SaturatedFat 2.1, Sodium 1297.8, Carbohydrate 65, Fiber 2.4, Sugar 11.3, Protein 10.4

VEGAN PANCAKES



Vegan Pancakes image

This is a versatile base recipe that can also be used for waffles. Experiment with different flavors by swapping in other flours, such as buckwheat or semolina, for the whole wheat flour.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes     Pancake Recipes

Time 40m

Number Of Ingredients 8

2 cups unsweetened soy or almond milk
3/4 cup safflower oil, plus more for pan
2 cups all-purpose flour
1/2 cup whole-wheat flour
2 tablespoons turbinado sugar, finely ground
2 tablespoons baking powder
1/2 teaspoon coarse salt
Maple syrup and fresh fruit, such as blueberries, for serving

Steps:

  • Combine milk and oil in a small bowl or liquid measuring cup. In a medium bowl, whisk together flours, sugar, baking powder and salt. Add liquid and whisk until a few lumps remain; do not overmix.
  • Lightly oil a large nonstick skillet or griddle and heat over medium-low heat. Working in batches, ladle out 1/3 cup batter per pancake and cook until bubbles begin to form around edges and pancakes are lightly golden and set underneath, about 3 minutes. Flip and cook another 2 minutes until set. Serve with maple syrup and fresh fruit.

Tips:

  • Use ripe bananas: The riper the bananas, the sweeter and more flavorful your pancakes will be.
  • Mash the bananas well: Make sure to mash the bananas until they are completely smooth. This will help to create a light and fluffy batter.
  • Don't overmix the batter: Overmixing the batter will make your pancakes tough. Mix just until the ingredients are combined.
  • Use a non-stick skillet: This will help to prevent your pancakes from sticking. If you don't have a non-stick skillet, you can grease a regular skillet with cooking spray.
  • Cook the pancakes over medium heat: This will help to prevent them from burning. Cook for about 2-3 minutes per side, or until golden brown.
  • Serve the pancakes immediately: Pancakes are best served fresh and warm. Top with your favorite toppings, such as maple syrup, fruit, or whipped cream.

Conclusion:

These vegan pancakes are a delicious and healthy breakfast option. They are easy to make and can be enjoyed by people of all ages. With a few simple ingredients, you can create a delicious and satisfying meal that will keep you full and energized all morning long. So next time you're looking for a quick and easy breakfast, give these vegan pancakes a try!

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