Vegan Pancakes Recipe

Sure, like regular pancakes, vegan pancakes can be just as delicious! And with this fantastic recipe, you won’t miss the eggs and dairy.

Let me break down the proportions for you. It\’s straightforward!

Through trial and error, I\’ve discovered a recipe that makes the perfect vegan pancakes. Just follow these steps, and you\’ll have the best pancakes you\’ve ever tasted!

Sauté some veggies? That\’s a great idea, but not for this recipe. We\’re focusing on pancakes here, so save the vegetables for another time.

Let\’s get to the recipe. You\’ll need:

  • 2 cups of flour (I prefer whole grain, but you can use plain flour too)
  • 2 cups of your preferred plant-based milk (I find almond or oat milk works best)
  • One ripe banana, mashed (this adds a hint of sweetness and acts as a binder)
  • One tablespoon of sugar (optional if you like your pancakes on the sweeter side)
  • One tablespoon of vegetable oil for cooking

Now, let\’s make these delicious pancakes:

  1. In a large bowl, whisk together the flour, plant-based milk, mashed banana, and sugar (if using).
  2. Heat a non-stick pan over medium heat and add a small amount of vegetable oil.
  3. Once the pan is hot, pour about 1/4 cup of batter onto the pan for each pancake.
  4. Cook for about 2-3 minutes or until bubbles form on the surface of the pancake. Then, flip and cook for an additional 1-2 minutes.
  5. Repeat with the remaining batter.

There you have it – yummy vegan pancakes! Thank you for trying out this recipe. I\’m sure you\’ll enjoy every bite!

Note: If you prefer thicker pancakes, use less liquid; add more plant-based milk if you want thinner pancakes. It\’s all about personal preference!

These pancakes are just as good without the regular pancake ingredients. They \’re even better for your health!

So, why not give this vegan pancake recipe a try? Let\’s change it up and go for a delicious, plant-based option! You won’t regret it.

Thanks for sharing this fantastic vegan pancake recipe with your friends and family. They\’ll love you even more!

Frequently asked questions:

What are the ingredients of this pancake recipe?

The ingredients of this vegan pancake recipe are flour, baking powder, sugar, salt, almond milk, apple cider vinegar, and vegetable oil.

How long does it take to make these pancakes?

It takes about 15 minutes to make these vegan pancakes from start to finish.

Can I use a different type of milk instead of almond milk?

Yes, you can use any non-dairy milk, such as soy milk or oat milk, as a substitute for almond milk in this recipe.

Are these pancakes suitable for people with gluten intolerance?

No, this pancake recipe contains flour, unsuitable for people with gluten intolerance. You can use gluten-free flour as a substitute, but the texture may differ.

Can I freeze these pancakes?

Yes, you can freeze these vegan pancakes. Once cooked, let them cool completely, place them in an airtight container or zip-top bag, and store them in the freezer for up to 3 months. You can microwave them or toast them in a toaster oven to reheat.

What ingredients do I need to make vegan pancakes?

To make vegan pancakes, you will need the following ingredients: flour, plant-based milk (such as almond or soy milk), baking powder, sugar, salt, and vegetable oil.

Can I use whole wheat flour instead of all-purpose flour for vegan pancakes?

You can use whole wheat flour instead of all-purpose flour for vegan pancakes. However, remember that the pancakes’ texture and taste may be slightly different.


butterfly lovers recently came across this Pancakes vegan recipe, and I have to say, hands down, it\’s the best pancake recipe I\’ve ever tried. As someone who loves to cook, I\’m always on the lookout for new recipes to try, especially when it comes to my favorite breakfast food, pancakes. I loved that this recipe used simple and wholesome ingredients that I already had in my pantry. I was a bit worried about the lack of sugar, but when I cooked these pancakes, I realized they didn’t need any extra sweetness. They were delicious on their own—the recipe called for mashed banana, which added a nice natural sweetness to the pancakes. Maybe next time, I\’ll try making them without the banana and see how they turn out. The pancakes had a nice fluffy texture and were just the right amount of crispy on the outside. I also appreciated that this recipe was vegan. As someone who follows a plant-based diet for health purposes, it\’s always great to find delicious vegan recipes I enjoy. The pancakes didn’t taste any different from regular pancakes, which is fantastic. I found this recipe on a vegan food blog, and I can’t thank the author enough for sharing it. It\’s become my go-to pancake recipe now. I used whole-grain flour instead of plain flour, and they turned out even better than I expected. The proportions of the liquid to flour were just right, and the pancakes cooked evenly and had a nice golden color. The best part about these pancakes is that they are so versatile. You can add different toppings like chocolate chips or plain fruit to make them even more yummy. I even sautéed some vegetables and used them as a topping for a savory version of these pancakes. They were very delicious and filling.

All in all, I highly recommend trying this vegan pancake recipe. Even if you don’t follow a vegan lifestyle, I\’m sure you\’ll appreciate these pancakes’ taste and health benefits. I can’t wait to make them again, and I don’t think I\’ll ever go back to regular pancakes. Thank you, Katherine, for sharing this fantastic recipe!


I recently tried the Pancakes vegan recipe from this blog, and they were terrific! As a health-conscious individual, I appreciate finding recipes that are delicious for me. These pancakes were made with a liquid batter, and I followed the recipe exactly as it was written. The proportions of the ingredients were just right, resulting in thick and fluffy pancakes that cooked up perfectly. I have tried other vegan pancake recipes, but they always turned out too thin or dry. With this recipe, I didn’t miss the eggs or milk typically used in regular pancakes. The vegan twist gave them a unique flavor that I enjoyed. They tasted even better than I expected! I used whole grain flour for added health benefits and some mashed banana to the batter for extra flavor. It turned out to be a great decision because the banana added some sweetness without the need for additional sugar.

I am always worried about added sugar in recipes, but I didn’t have to worry with this recipe. One thing that I also love about this recipe is that it is versatile. You can omit any vegetables or chocolate chips if you don’t like them or add your favorite mix-ins. The possibilities are endless! Overall, I highly recommend trying out this vegan pancake recipe. It\’s the best I\’ve ever had, and I guarantee I won’t miss the regular pancakes. Thanks to Katherine for sharing this delicious recipe on her blog. I will be making it again very soon. Thank you!

James Smith

I recently tried the Pancakes vegan recipe, and it was a game-changer! Initially, I was hesitant, thinking that a vegan pancake couldn’t be as good as a regular one. But let me tell you, these pancakes tasted just as delicious, if not even better! I followed the recipe step by step, and the only change I made was to use almond milk instead of regular cow\’s milk. The liquid proportions were right, and the pancakes were perfectly fluffy and thick. What I loved most about this recipe is that it made me realize I don’t need animal products to enjoy a yummy pancake. I enjoyed these vegan pancakes even more than the ones I used to make with eggs and dairy! The recipe was straightforward to follow, and I appreciated that the blogger, Katherine, shared her experience with vegan cooking. It made me feel more confident in trying out new vegan recipes in the future. I also enjoyed that this recipe was versatile. I could have added chocolate chips, sautéed vegetables, or even plain bananas if I wanted to. The possibilities were endless, and I\’m already thinking of all the combinations I can try next time. I was worried that the pancakes might taste different or not be as sweet without eggs and dairy. But I was pleasantly surprised that they were just as flavorful and satisfying. The best part about these pancakes is that they are delicious and healthier. Without the added animal products and excess sugar, I felt good about nourishing my body with a wholesome, plant-based breakfast. I will be making these pancakes again and again. They have become a staple in my household, and I can’t thank the blogger enough for sharing this fantastic recipe. If you\’re like me and enjoy a good pancake but want to try something different, I highly recommend checking out this vegan Pancake recipe. You won’t be disappointed!


I recently tried the Pancakes vegan recipe, and I have to say that they were the best pancakes I have ever tasted. As a regular guy trying to incorporate more vegan options into my diet, I worried about how they would turn out. But thanks to Katherine\’s fantastic recipe, my worries were quickly put to rest. The proportions of flour, vegetable sauté, and liquid were spot on, resulting in thick and delicious pancakes. They were so yummy that I couldn’t believe they were vegan. What I liked about the recipe was that it was very versatile; I could omit the sugar if I wanted plain pancakes or add some chocolate for a different flavor. I also appreciated whole-grain flour, which added a healthy touch to the pancakes. I have cooked many vegan recipes before, but none was as good as this one. I can’t thank Katherine enough for sharing this recipe on her blog. I will be making these pancakes again and again.