the best vegan pancakes

It’s probably no surprise that I love pancakes. They’re perfect just the way they are and I would rather not modify them. So when it comes to making a vegan version, I’m really picky. I’ve gone through so many recipes trying to find the best one. I’ve tried practically every “vegan pancake recipe” on the first page of Google. Many of them come out dense, flat, and oily, with no resemblance to the cakey, fluffy texture I want out of pancakes.

Vegan-Pancakes-1I’ve even tried Champs’ pancakes and was like, “Mmm, sorry, no.”

But I’ve finally found the perfect recipe!  I have made this recipe half a dozen times at least and each time it turns out great! You’d never know they were vegan. They’re perfectly fluffy with the right balance of buttery and cakey goodness with crispy edges.

Vegan-Pancakes-5The best part? You only need one bowl.

Vegan-Pancakes-4The secret is the flax egg – a mix of ground flaxseed, or flax meal, and water. It’s often used in vegan baking to mimic the effects of an egg.

I’ve made these pancakes with both banana and blueberries and it turned out amazing each time. I use liquid coconut oil which gives them a slightly nutty taste. You can use olive or canola oil, but for the best taste, go with coconut.

Vegan-Pancakes-3Adapted from here.

the best vegan pancakes
 
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Quick and easy vegan pancakes to add to your morning brunch.
Author:
Recipe type: Breakfast
Yields: 8
Ingredients
  • 1 Tbsp of ground flaxseed
  • 2.5 Tbsp water
  • 1 Tbsp coconut oil (liquid form)
  • 1 Tbsp maple syrup
  • 1 cup of almond milk
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ½ tsp sea salt
  • 1 cup all-purpose flour
  • vegan butter for griddle (I used Earth Balance)
Instructions
  1. In a large bowl, create a flax egg by whisking together the flaxseed and water. Let it set for 2-3 minutes.
  2. Whisk in the coconut oil, maple syrup, and almond milk until well combined.
  3. Switch to a wooden spoon and gently stir in the baking powder, baking soda, sea salt, and flour until combined. Be sure not to over-mix.
  4. Melt the vegan butter on a skillet pre-heated to medium heat. I use about 1 tsp for each pancake.
  5. Pour ¼ cup of batter into the skillet at a time.
  6. If you’re adding mix-ins, sprinkle them into the batter as you place it on the skillet.
  7. Cook on medium heat for 3-4 minutes on both sides, until crispy and thoroughly cooked.

Vegan-Pancakes-6I’ve shared a few more tips on making perfect pancakes here.

How do you like your pancakes? I rarely use syrup on my pancakes. My favorite are blueberry pancakes with whipped cream. I used to love chocolate chip, but have lately only wanted blueberry. Ryan loves banana and maple syrup. 

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