These Fluffy Vegan Pancakes are an easy breakfast to make and are light, fluffy and golden. This is the perfect plant-based recipe that is dairy-free, egg-free, soy-free and contains no refined sugar.
Fluffy Vegan Pancakes
I have several pancake recipes that I rotate through, but this was the very first one I ever made.
These plant-based pancakes are thick and fluffy and they will not disappoint.
There's just something special about Saturday mornings and pancakes. The two go hand in hand.
My boys would eat them every morning for breakfast but if they did, they wouldn't be so special anymore.
They have topped them with everything from maple syrup, powdered sugar, blueberries, strawberries, vegan chocolate chips and will even eat them plain.
If you are looking for a little variety from just plain pancakes, try these Vegan Chocolate Chip Oatmeal Pancakes...they are delicious!
Fluffy Vegan Pancakes
Ingredients
For the "buttermilk":
- ¾ cups homemade almond milk
- 2 tablespoons lemon juice
For the dry ingredients:
- 1 cup organic unbleached all-purpose flour
- 2 tablespoons organic unrefined granular sweetener
- 1 teaspoon aluminum-free baking powder
- ½ teaspoon baking soda
- ½ teaspoon Himalayan pink salt
For the wet ingredients:
- 1 organic banana (mashed)
- 1 tablespoon organic coconut oil
Instructions
- Preheat a non-toxic skillet on low/medium heat.
Prepare the "buttermilk":
- Add all ingredients for the "buttermilk" to a small bowl and stir until well combined. Set aside while you prepare the pancake batter.
Prepare the pancake batter:
- Add all dry ingredients to a large mixing bowl and stir until well combined.
- Re-stir the "buttermilk" mixture then add it to the large mixing bowl.
- Add the mashed banana to the large mixing bowl.
- Stir everything together until everything is well combined and there are no lumps in the mixture.
- Allow the pancake batter to sit/rest for 10 minutes before making the pancakes.
- Add a touch of coconut oil to the bottom of the preheated skillet and spread it evenly on the bottom.
- Pour ¼ cup of the pancake batter for each pancake onto the skillet.
- Cook for 2-4 minutes on each side until golden brown, flipping the pancakes over once they start to form "bubbles" in the middle.
- Serve plain, with fresh fruit or organic maple syrup.
Recipe Notes
Nutrition Information
Copyright Notice
The notes, instructions, and photographs for this recipe are copyrighted material and are protected under the Digital Millenium Copyright Act (DMCA). They cannot be used legally without my written permission.
Trice says
I love pancakes and in my attempt to eat better, these were definitely the perfect ones to try - delicious!!
Karielyn says
Hi Trice! I'm so glad you enjoyed the recipe and thanks for trying it out!
Thanks for stopping by 😉
Medeja says
These pancakes were great! I couldn't even believe they were vegan 🙂
Karielyn says
Hi Medeja! Thanks so much and I'm glad you enjoyed the recipe!
Gabby says
Hi..I have been slowly trying to get my family to eat healthier and have been attempting to sub healthy ingredients instead of white flour, sugar etc. I came across your pancake recipe and decided to give it a try since one of my kids wasn't too crazy with the banana pancakes I made the other day. I am happy to say that the entire family loved it!! They were fluffy, hearty and delicious. Thank you so much for sharing.
Karielyn says
Hi Gabby! I am so glad your family like them and that's awesome that you are trying to make a change!
It's really hard to try to get everyone in family to change to healthier eating, especially if they've been eating foods from the "SAD" (Standard American Diet) for a long time. It was easy for me, but not so much my husband.
Just keep taking small steps and gradually you will replace all the unhealthy ingredients with healthier ones, eliminate processed foods and start making more homemade foods where you can control your own ingredients.
Thanks for taking the time to leave feedback on the pancake recipe...I really appreciate it 🙂