My mom used to make the best pancakes for us on the weekends and I always wondered how she got the recipe perfect every time. As we got older and I started making my own food, learning more about plant based and vegan lifestyles, a few of my childhood recipes were left in the past. I’ve since been trying to recreate them with ingredients that are easier on the earth and better for our bodies. I first created a recipe after some practice for vegan earl grey waffles (that are still up on this page!) and then moved on to trying other breakfast classics.
Pancakes are a staple for me on a weekly basis because they’re super easy and stay well in the fridge so you have a quick microwave breakfast to take with you on busy mornings. I’ve tried countless recipes for vegan pancakes and started customizing them to what worked well for me and ended up finding the perfect combination.
These pancakes are fluffy and pull apart so well you’ll be surprised they don’t have egg in them. They don’t crumble or stay flat or anything weird like that (although with many tries in the past I’ve encountered all of these outcomes).
My favourite variation of these are to add a scoop of vanilla protein powder and a little more milk for the best protein pancakes to keep for those early morning gym sessions! Blueberries are also delicious cooked in as well.
Total time to make: 15 Minutes
Makes 5-6 medium pancakes (Double recipe if serving more than 2 people)
- 1 Cup unbleached white flour or 1/2 cup white flour mixed with 1/2 whole wheat
- 1 Tsp baking powder
- 1 Tbsp cane sugar
- Pinch of cinnamon
- Pinch of salt
- 1 Cup non dairy milk + 1 tsp apple cider vinegar
- 1 tbsp coconut oil (Measure at room temperature)
- Mix milk and apple cider vinegar, set aside (This is a quick hack for vegan buttermilk)
- Add all dry ingredients into a bowl
- Melt coconut oil
- Add milk and coconut oil to dry ingredients
- Stir until combined, don’t over mix, chunks are ok!
- Pour small circles of batter onto a pre greased pan
- Cook until browned and fluffy *Its better to cook them longer at a bit lower of a temperature like medium since they fluff up quite a bit!*