Extra easy vegan pancakes

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Our quick and easy vegan pancake recipe makes pancakes that are light, fluffy, and delicious. This recipe is dairy-free, egg-free, and can be made gluten-free when using a gluten-free flour mix. Jump to the recipe for extra easy vegan pancakes or read on to see our tips for making them.

We've shared quite a few pancake recipes over the years (check out our essential fluffy pancakes or these easy whole wheat pancakes). With that said, all pancake recipes at Inspired Taste call for eggs and butter. Many of you have asked us for a recipe that does not contain dairy or eggs, so we knew we needed to share this easy and delicious recipe as soon as possible.

These pancakes are fluffier, lighter and taste great. I love them as much as the versions that require egg. Better yet, they are incredibly easy to make. Let me teach you!

The ingredients

The ingredient list for these pancakes is short and you probably already have everything you need to prepare them. You will need the following (the complete recipe with quantities of ingredients is in the recipe below the article):

  • Flour: They will make all kinds of flour, whole wheat flour and gluten-free flour mixtures.
  • baking powder: For fluffier pancakes, use baking powder. We use a lot to achieve that fluffy medium (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Rumford and Bob’s Red Mill are examples) as they avoid that metallic taste that can appear when baking powder is used in higher amounts (as in this recipe).
  • Salt, vanilla extract and ground cinnamon: You only need a little of each, but they all add a lot to the flavor of these pancakes.
  • Dairy-free milk: Use what you have on hand. Almond, coconut, hemp, cashew and oat milk work.
  • Melted vegan oil or butter: I really enjoy coconut oil and melted vegan butter on these pancakes, but it is necessary to melt them before mixing them into the dough. The oils will also work. I even like olive oil in these.
  • Sugar: For sugarless pancakes, you can leave the sugar, but for the better tasting pancakes, I add a little sugar. You can use granulated, brown, coconut, or other types of sugar. Maple syrup even works.

How to make vegan pancakes

Making these vegan pancakes couldn't be easier. Simply mix the dry ingredients in a bowl, and then add the wet ingredients. Gently mix everything until most of the larger lumps have disappeared. Since there is a large amount of baking soda in the recipe, you will notice that the dough begins to bubble immediately. This is a good thing, as it means you're on your way to extra fluffy pancakes.

The recipe makes 6 pancakesSo, depending on how much you eat at once, this recipe could serve 2 to 3 people. If you have leftovers, you can freeze them! I love this trick for when only one of us wants pancakes in the morning.

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How to Freeze Pancakes: They are perfect for freezing and reheating very well. This way, you can have pancakes for one, two, or more any day of the week. To freeze them, cook the pancakes and then place them in a layer on a baking sheet. Put the baking sheet in the freezer for 20 to 30 minutes (or until they are hard). Then divide them into freezer bags with a sheet of parchment or wax paper (so they don't stick together).

To reheat, use the microwave or oven. Microwave, place on plate and microwave for 20 seconds for one pancake or longer for multiple pancakes. To reheat in the oven, pack them in aluminum foil and place them in a 350 ° F oven for about 10 minutes.

More vegan recipes

  • Easy Black Bean Burgers – These bean burgers are dairy, egg, and gluten free, require no complicated steps, are perfect for moving forward, and will make both meat eaters and non-meat eaters happy in their lives.
  • Extra Easy Oatmeal Cookies – Pack these cookies with your favorite type of dried fruit, nuts, and even chocolate. Instructions are provided to make these 100% vegan (they're delicious).
  • Kale and Bean Salad with Tahini Dressing – This easy kale and bean salad is packed with good-for-you ingredients, cravings and can be made ahead of time.
  • Fresh and Easy Vegetable Spaghetti: Quick and easy vegetable spaghetti that tastes so good you won't even notice it's full of nutritious vegetables.

Extra easy vegan pancakes

  • PREP 10mins
  • COOK 10 minutes
  • TOTAL 20 minutes

Our quick and easy vegan pancake recipe makes pancakes that are light, fluffy, and delicious. This recipe is dairy-free, egg-free, and can be made gluten-free when using a gluten-free flour mix.

Makes 6 pancakes

Will need

1 cup all-purpose flour, whole wheat flour, or gluten-free flour mix

1 1/2 tablespoons sugar, see notes to replace maple syrup

2 teaspoons of aluminum-free baking powder, see notes

1/4 teaspoon fine sea salt

1/4 teaspoon ground cinnamon, optional

1 cup dairy-free milk, see notes

3 tablespoons olive oil, melted coconut oil, or melted vegan butter

1 teaspoon of pure vanilla extract

Nonstick cooking spray, melted vegan butter or frying pan oil

Addresses

  • Make dough
  • Whisk together the flour, sugar, baking powder, and salt in a medium bowl.

    Whisk together milk, olive oil, and vanilla extract until combined.

    Make a well in the center of the flour mixture, pour the milk mixture into the well, and use a fork to stir until you no longer see any lumps of flour. It is fine if the dough has small lumps; it is important not to mix the dough too much.

    • Cooking pancakes
    • Heat a large skillet (or use a griddle) over medium heat. The pan is ready if when you splash a little water on the surface of the pan, the water dances around the pan and eventually evaporates.

      Lightly brush or spray the pan with oil. Use a 1/4 cup measuring cup to pour the dough into the pan. Gently roll out the dough in a 4-inch circle.

      When the edges look dry and bubbles start to appear and explode on the top surfaces of the pancake, turn over. This takes around 2 minutes. Once flipped, cook another 1 to 2 minutes or until lightly browned and cooked through. Serve immediately with warm syrup and berries.

Adam and Joanne's advice

  • Baking Powder: For fluffier pancakes, use baking powder. We use a lot to achieve that fluffy medium (I know it seems like a lot, but trust us). I buy aluminum-free baking powder (Rumford and Bob’s Red Mill are examples) as they avoid that metallic taste that can appear when baking powder is used in higher amounts (as in this recipe). For additional fluffy pancakes, use 3 tsp.
  • Maple syrup instead of sugar: You can substitute maple syrup for sugar. Just add the maple syrup to the wet ingredients.
  • Dairy-free milk: We use sugar-free dairy-free milk in these pancakes. If you only have sweetened milk, you may want to consider reducing the sugar required in the recipe.
  • Nutrition Facts: The nutrition facts provided below are estimates. We have used the USDA database to calculate approximate values.

If you make this recipe, take a photo and tag it #RecetasLatinas – We love to see your creations on Instagram and Facebook!

Nutrition Per Serving: Serving Size 1 Pancake / Calories 160 / Total Fat 7.7g / Saturated Fat 1g / Cholesterol 0mg / Sodium 131.4mg / Carbohydrate 21g / Dietary Fiber 0.7g / Total Sugars 3.3g / Protein 2.4g

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