This plant based pancakes recipe is easy to make and can be customized to your liking with different types of plant-based milk or added flavors such as cinnamon or cocoa powder. The apple cider vinegar helps to create a buttermilk-like flavor and the coconut oil adds richness and moisture to the pancakes. Enjoy a delicious and satisfying breakfast or brunch that is both vegan and delicious!
Tips & Tricks for Making Plant Based Pancakes
Use a non-stick pan or a griddle
This will ensure that your pancakes don’t stick to the pan or burn. You can also use a lightly oiled pan or griddle.
Use a combination of flours
For a better texture and taste, use a combination of flours such as whole wheat flour, all-purpose flour, and almond flour.
Substitute plant-based milk
Substitute dairy milk with plant-based milk such as almond, coconut, or soy milk. This will add a nutty or coconut flavor to your pancakes.
Add flavorings
You can add a variety of flavorings to your pancakes such as vanilla extract, cinnamon, or nutmeg.
Let the batter rest
Letting the batter rest for a few minutes before cooking will give the flours time to absorb the liquid and make the pancakes fluffier.
Don’t overmix the batter
Overmixing the batter will make your pancakes tough and chewy. Mix the batter until it is just combined.
This will ensure that all your pancakes are the same size.
Cook on medium heat
Cooking on medium heat will ensure that your pancakes cook evenly and don’t burn.
Flip the pancakes once
Don’t flip your pancakes multiple times as this will make them tough. Flip them once when you see bubbles forming on the surface.
Serve immediately
Pancakes are best served immediately after cooking. If you need to keep them warm, place them in a warm oven (around 200°F) until ready to serve.
Plant Based Pancakes
Ingredients
- 1 cup almond flour, coconut flour, or chickpea flour
- 1 tablespoon baking powder
- 1 tablespoon sugar
- 1/4 teaspoon salt
- 1 cup plant-based milk such as almond, soy, or oat milk
- 1 tablespoon apple cider vinegar
- 1 tablespoon melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
Instructions
Prep
- In a mixing bowl, whisk together the flour, baking powder, sugar, and salt.1 cup almond flour, coconut flour, or chickpea flour, 1 tablespoon baking powder, 1 tablespoon sugar, 1/4 teaspoon salt
Curdle
- In a separate bowl, mix together the plant-based milk and apple cider vinegar. Let sit for 5 minutes to curdle.1 cup plant-based milk, 1 tablespoon apple cider vinegar
- Add the melted coconut oil or vegetable oil and vanilla extract to the milk mixture and stir until well combined.1 tablespoon melted coconut oil or vegetable oil, 1 teaspoon vanilla extract
Combine
- Pour the wet ingredients into the dry ingredients and stir until just combined. Do not overmix the batter, as this can result in tough pancakes.
Cook
- Heat a non-stick pan or griddle over medium heat.
- Once hot, spoon 1/4 cup of batter onto the pan for each pancake.
- Cook for 2-3 minutes or until the edges start to dry and small bubbles appear on the surface.
- Flip the pancake and cook for an additional 1-2 minutes or until golden brown.
- Repeat with the remaining batter, adjusting the heat as needed to prevent burning.
Serve
- Serve the plant-based pancakes warm with your favorite toppings, such as fresh fruit, maple syrup, or vegan butter.
FAQ Making Plant Based Pancakes
How do I make fluffy plant-based pancakes?
To make fluffy plant-based pancakes, you can try using baking powder and/or baking soda in the recipe. Also, be sure not to overmix the batter and to let it rest for a few minutes before cooking to allow the baking powder/soda to activate.
Can I use a plant-based milk substitute in my pancake recipe?
Yes, you can use any type of plant-based milk substitute that you prefer, such as almond milk, oat milk, soy milk, or coconut milk. Just be sure to choose an unsweetened variety to avoid adding unnecessary sweetness to your pancakes.
What can I use as an egg substitute in plant-based pancakes?
There are many egg substitutes that can be used in plant-based pancakes, such as flax eggs, chia eggs, applesauce, mashed bananas, or tofu. These substitutes can help bind the ingredients together and provide moisture to the batter.
How can I make gluten-free plant-based pancakes?
To make gluten-free plant-based pancakes, you can use gluten-free flours, such as rice flour, almond flour, or coconut flour, in place of all-purpose flour. You can also use a gluten-free baking powder or baking soda to help the pancakes rise.
Can I make vegan pancakes without oil?
Yes, you can make vegan pancakes without oil by using a non-stick pan or a griddle. You can also use mashed bananas, applesauce, or other fruit purees in place of oil to provide moisture to the batter.
How do I prevent my pancakes from sticking to the pan?
To prevent pancakes from sticking to the pan, be sure to use a non-stick pan or a griddle, and lightly grease it with oil or cooking spray. Also, wait until the edges of the pancake are dry before flipping it to prevent it from falling apart.
