Vegans Pancake

If you love pancakes but want a healthier version, these Vegan Pancakes are the perfect choice. They are fluffy and flavorful and made with whole wheat flour, mashed banana, and apple cider vinegar. Plus, they are so simple to make that you\’ll have a delicious breakfast in no time!

Vegan pancakes are an excellent option for those with dietary restrictions or who simply want to incorporate more plant-based dishes into their meals. Instead of using eggs and dairy, this recipe relies on pantry staples like mashed banana and apple cider vinegar to create a light and fluffy texture.

Mix the mashed banana, apple cider vinegar, melted coconut oil, and almond milk in a large bowl to make these vegan pancakes. Whisk together the whole wheat flour, baking powder, and cinnamon in a separate bowl. Gradually add the dry ingredients to the wet ingredients, stirring until combined. Be careful not to overmix, as this can result in dense pancakes.

Preheat your oven to a low temperature and lightly grease a large skillet or griddle with coconut oil. Heat the skillet over medium heat and pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for another minute or so until golden brown.

You can keep the cooked pancakes warm in the oven while you cook the remaining batches. Serve these vegan pancakes with your favorite toppings, such as maple syrup, sliced bananas, or fresh berries. They\’re also delicious and served with a dollop of vegan butter or a sprinkle of cinnamon sugar.

Whether you\’re vegan or not, you\’ll love these fluffy and flavorful vegan pancakes. They\’re so easy to make and taste just as good as traditional pancakes. Give them a try and see for yourself!

Vegan Pancakes Recipe Ingredients

When it comes to making vegan pancakes, you\’ll want to have the following ingredients on hand in your pantry:

Dry Ingredients:

2 cups all-purpose flour
Two teaspoons baking powder
1/2 teaspoon cinnamon
1/4 teaspoon salt

Wet Ingredients:

Two tablespoons apple cider vinegar
Two tablespoons melted coconut oil
2 cups unsweetened almond milk
One ripe banana, mashed

These ingredients will help give your vegan pancakes that fluffy texture and delicious flavor. Instead of using eggs, the mashed banana is a great binding agent. You\’ll also love the hint of cinnamon and apple cider vinegar in the batter.

In a large mixing bowl, whisk together the dry ingredients – the flour, baking powder, cinnamon, and salt. Whisk together the wet ingredients in a separate bowl– apple cider vinegar, melted coconut oil, almond milk, and mashed banana.

Please ensure the wet mixture is well combined, then add it to the dry mix. Stir until just combined, being careful not to overmix. If the batter is too thick, add more almond milk, one tablespoon at a time, until you reach the desired consistency.

Heat a non-stick skillet or griddle over medium heat. Spray with cooking spray or lightly coat with coconut oil. Pour ¼ cup of batter for each pancake onto the hot skillet, cooking them in batches. Cook for 2-3 minutes per side or until the pancakes are golden brown and cooked through.

Once the pancakes are cooked, you can keep them warm in a preheated oven at 200°F (93°C) while you cook the rest of the batter. Serve your vegan pancakes with maple syrup, fresh fruit, or desired toppings. Enjoy a delicious and wholesome vegan breakfast!

Vegan Pancakes Recipe Tips

If you love pancakes but follow a vegan diet, these Vegan Pancakes are a must-try! Here are some recipe tips to help you make the most delicious and fluffy vegan pancakes.

1. Use a large mixing bowl for the pancake batter. This will give you enough space to stir all the ingredients together without making a mess.
2. Experiment with different vegan pancake recipes. There are many variations, so find the one you love the most.
3. Do not overmix the batter if you want light and fluffy pancakes. It\’s okay if there are some lumps; they will disappear as the pancakes cook.
4. Instead of all-purpose flour, try whole wheat flour for a healthier option. It will give your pancakes a slightly denser texture and a nutty flavor.
5. Add a pinch of cinnamon to the pancake batter for extra flavor—cinnamon pairs well with the sweetness of the pancakes.
6. Let the batter rest briefly before cooking the pancakes. This allows the gluten in the flour to relax, resulting in more tender pancakes.
7. If you want your vegan pancakes to have a lighter texture, add a mashed ripe banana to the batter. It will make the pancakes moist and fluffy.
8. If you\’re making a large batch of pancakes, keep them warm in the oven at a low temperature (around 200°F) as you cook the remaining batches.
9. Instead of using eggs, you can use a combination of 1 tablespoon of ground flaxseed mixed with three tablespoons of water as an egg substitute. It works well in vegan pancake recipes.
10. If you don’t have apple cider vinegar in your pantry, you can substitute lemon juice or white vinegar. The acid helps to activate the baking soda in the recipe.

Follow these tips, and you\’ll have delicious vegan pancakes that everyone will love. Enjoy!

Vegan Pancakes Serving Suggestions

When it comes to serving delicious Vegan Pancakes, plenty of options will add extra flavors and make your breakfast extra special. Here are some ideas:

Cinnamon and Sugar: Sprinkle your Vegan Pancakes with a mixture of cinnamon and sugar for a sweet and aromatic flavor.

Wheat Germ Topping: Add a tablespoon of wheat germ to your pancakes for a crunchy texture and nutty flavor.

Oven-Baked Pancakes: If you want your pancakes to be even fluffier and require less work, try baking them in the oven. Pour the batter into a large baking dish and bake at 375°F for 15-20 minutes.

Banana Mash: Mash a ripe banana and spread it on your pancakes. The natural sweetness of the banana will complement the pancakes perfectly.

Cider Syrup: Instead of using traditional maple syrup, make cider syrup by simmering apple cider until it thickens. This unique syrup will give your pancakes a delicious autumn twist.

Second Batch: If you have a big brunch crowd, consider making a double batch of pancakes. With different flavors and toppings, your guests will have plenty of options.

Flaxseed Eggs: Instead of using regular eggs, try making flaxseed eggs. Mix one tablespoon of ground flaxseed with three tablespoons of water and let it rest for 5 minutes. This egg substitute will help bind the pancakes together and add a nutty flavor.

Whole Wheat Flour: If you\’re looking for a healthier alternative, replace the all-purpose flour with whole wheat flour. Not only will it add a nutty flavor, but it will also make the pancakes fillier.

Pantry Staples: Raid your pantry for additional toppings such as nuts, dried fruits, or chocolate chips. These pantry staples will add extra texture and flavor to your pancakes.

Melted Butter: Instead of drizzling syrup over your pancakes, try melting some vegan butter and pouring it over the top. The creamy and rich flavor of the melted butter will elevate your pancake experience.

Apple Cider Vinegar: For extra fluffiness, add a teaspoon of apple cider vinegar to your pancake batter. The acid will react with the baking powder and help the pancakes rise.

Experiment with these serving suggestions, or create your unique combinations. No matter how you serve them, these vegan pancakes will be a hit!

More Vegan Breakfast Recipes

If you loved our Vegan Pancakes recipe, then you\’ll want to try these tasty vegan breakfast recipes as well!

  • Vegan Banana Bread: This recipe is perfect for using up those ripe bananas in your pantry. Made with whole wheat flour and a hint of cinnamon, it\’s a dense and flavorful bread that you\’ll love for breakfast.
  • Vegan Cinnamon Rolls: These fluffy and decadent rolls are made with a yeast dough that rises in the oven. No eggs or dairy are required! The second you bite, you won’t believe they\’re vegan.
  • Vegan Omelette: Yes, you read that right! This omelet is made without eggs and is packed with plant-based ingredients such as chickpea flour and nutritional yeast. It\’s a great way to start your day with a protein-packed breakfast.
  • Vegan Breakfast Burrito: If you\’re looking for a savory breakfast option, this burrito is for you. Loaded with tofu scramble, black beans, and avocado, it\’s a hearty and delicious meal that will keep you full until lunchtime.
  • Vegan Blueberry Muffins: These are so moist and tender that you won’t believe they\’re vegan. Made with ingredients such as almond milk and apple cider vinegar, they have the perfect balance of sweetness and tanginess.

Whether you\’re cooking for yourself or making a big batch for the whole family, these vegan breakfast recipes will be a hit. They\’re easy to make and will help you start your day. Give them a try and enjoy a delicious and satisfying breakfast!

Frequently asked questions:

Are these pancakes vegan?

Yes, these pancakes are made with vegan ingredients and are suitable for vegans.

What are the ingredients in these vegan pancakes?

These vegan pancakes are made with flour, plant-based milk, baking powder, sugar, and salt.

Do these vegan pancakes contain gluten?

No, these vegan pancakes do not contain gluten. They are made with gluten-free flour alternatives.

How many pancakes are in a pack?

Each pack of these vegan pancakes contains ten pancakes.

Can I freeze these vegan pancakes?

Yes, you can freeze these vegan pancakes. Just make sure to place them in an airtight container or freezer bag.




I recently tried the Vegan Pancakes, and I must say, they are amazing! I was initially skeptical because I thought vegan pancakes wouldn’t be as good as regular ones, but I was pleasantly surprised. The recipe calls for vinegar and baking soda instead of eggs, making the pancakes fluffy. The pancakes came out perfectly each time I made them. The first batch melted in my mouth and had a wonderful flavor. I love how the recipe makes many pancakes so I can have a delicious breakfast for a few days. I also love that these pancakes are made with whole wheat flour. It\’s such a healthier option compared to regular pancakes. The pancakes are easy to make and cook in just a few minutes. If you\’re a fan of cinnamon, I highly recommend adding some to the batter. It enhances the flavor and gives the pancakes a cozy taste. One thing I noticed is that these pancakes don’t need much syrup. They have such a delicious flavor on their own. You can even pop them in the oven for a few minutes to make them extra warm and crispy. Overall, these Vegan Pancakes are an excellent option for anyone wanting a delicious and healthy breakfast. Whether you\’re vegan or not, you\’ll enjoy these pancakes. Give them a try; you won’t be disappointed!


I recently purchased the Vegan Pancakes, and I am thrilled with them! Finding a delicious and fluffy pancake option can be challenging for someone who tries to eat a predominantly plant-based diet. But these pancakes are a game-changer. The first thing I noticed was the incredible flavor. The combination of whole wheat flour, melted banana, and cinnamon gives these pancakes a rich and comforting taste that is perfect for a cozy breakfast. They are much more flavorful than traditional pancakes made with eggs and milk.

Another thing I love about these Vegan Pancakes is how easy they are to make. The recipe is simple, and the pancakes cook up in just a few minutes. I followed the instructions and made them in batches, which worked perfectly. The pancakes turned out light and airy, just as I liked them. One of the things I appreciate most about these pancakes is how they are made with ingredients that are likely already in your pantry. Instead of using eggs, the recipe calls for apple cider vinegar to help with the rising process. I was skeptical at first, but it does work! The pancakes came out perfectly fluffy and delicious. Overall, I highly recommend these Vegan Pancakes to anyone looking for a tasty and healthier alternative to traditional pancakes. They are easy to make, flavorful, and have a wonderful texture. Whether you\’re a seasoned vegan or want to incorporate more plant-based recipes into your cooking, these pancakes are a must-try.

Emily Johnson

I recently tried the Vegan Pancakes, and I loved them! The recipe calls for simple pantry staples like flour and cinnamon, but the secret ingredient is vinegar. I was a bit skeptical at first, but it does help make the pancakes extra fluffy. Mashed bananas are used instead of eggs, adding a nice flavor. The pancakes turned out to be light and airy, not dense like some vegan pancakes can be. I could make a large batch and freeze the leftovers for later. When I\’m in a hurry, I pop them in the oven for a few minutes, and they\’re good to go. Vegan or not, these pancakes are a delicious and healthy breakfast option. If you\’re looking for a new pancake recipe, I highly recommend giving these a try!


I love the Vegan Pancakes! As someone who avoids wheat, these pancakes are perfect for a delicious and satisfying breakfast. The whole wheat flour and dense texture work well together, creating a hearty and filling pancake. I have tried making them with banana and apple cider vinegar, and both batches turned out fantastic. If you\’re looking for a new recipe, these pancakes are a great choice. The flavor is so delicious, especially with the added cinnamon. In just a few minutes on the stove, you\’ll have a batch of pancakes that rival any traditional recipe. The vinegar helps create a fluffy texture so you won’t miss the eggs. Instead of eggs, I melted some plant-based butter in the pan, which worked perfectly. These pancakes are a welcome addition to my breakfast routine, and I highly recommend trying them.

Michael Brown

I love these Vegan Pancakes! They are so easy to make and taste delicious. The oven-baking method is such a game-changer. Instead of slaving over a hot stove, I can pop them in the oven and let them do their thing. The cinnamon flavor adds a nice touch, and the texture is perfect – not too dense or heavy. The simple recipe uses pantry staples like flour and vinegar instead of eggs. I also appreciate that they are made with whole wheat flour, making them a healthier option for breakfast. I can’t stress enough how much I enjoy making these pancakes. They are an excellent substitute for traditional pancakes, and I highly recommend trying them.