The Fluffiest Vegan Pancakes Recipe

What’s the best thing you could ever make for breakfast?…. PANCAKES! (ok, maybe not for everyone, but it’s definitely a huuuge favourite of mine 😉).

Since going vegan, pancakes have been somewhat of a rarity in our household (I could count the number of times we’ve made pancakes on one hand). I remember our first attempt, it involved a packet pre-made mix (those ones where you just add milk or water), and suffice to say, they weren’t the tastiest of things (“bland” would pretty much sum them up 😅).

So! I set out to find the secret to making the fluffiest, softest, most tasty vegan AND gluten-free pancakes out and this is recipe is result! (I’m so excited to share it with you all!!)

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Best of all, this recipe is both simple and easy to whip up, so perfect for those lazy mornings on the weekend, or to whip together just before work or school (or anytime really). Trust me, once you’ve tried these, they’ll become a regular occurrence in your household too 😆

Oh, oh, oh!! And they’re healthy too! Should have probably mentioned that earlier 😜 They’re made with only wholesome, natural ingredients without any additives or preservatives you usually find in those store-bought, pre-made mixes (that’s the best thing about it being homemade!).

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Are you ready to whip together some delicious light and fluffy, healthy vegan pancakes? Well look no further, here is the recipe!!

Before we get started in learning how to make these fluffy healthy vegan pancakes – if you like what you’re seeing, subscribe to my email newsletter at the bottom of the page to keep up to date on the latest recipes and tips I share! 

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If you want to make and share, please tag me on Instagram @simplynaturalnessa or use the hashtag #simplynaturalnessa! I’d love to know how it went for you! It makes me so happy to see your creations and recipes!

Vegan Pancakes Recipe

This recipe only calls for 6 simple ingredients (flour, sugar, baking powder, salt, plant milk & vanilla, plus a little oil for the pan), and is ready to eat in about 15 minutes! These pancakes will win over all pancake lovers, whether vegan or not!

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Plus, this recipe is so versatile, you can change up the toppings, or add in berries, chocolate chips, or other add-ins to create new variations of this classic recipe!

Ingredients:

  • 1 cup gluten-free self-raising flour or other gluten-free flour of choice
  • 2 tbsp coconut sugar or coconut palm sugar
  • 2 tsp baking powder (this will help to make them nice and fluffy)
  • Pinch of mineral salt (I used pink Himalayan salt)
  • 2 cups unsweetened coconut milk, or other plant-based milk of choice
  • 1 tsp pure vanilla extract
  • 2 tbsp coconut oil, for cooking

Pancake Toppings:

  • Fresh berries
  • Cashew nut cream
  • Pure maple syrup
  • Jam
  • Berry compote
  • Berry coulis
  • Peanut butter
  • Vegan chocolate spread (look out that they don’t contain palm oil – this one is a great healthy hazelnut chocolate spread that I use)

Optional Pancake Batter Add-ins:

  • Stir in some fruit, or a handful of dark chocolate chips to the batter at the end of mixing
  • Add spices of your choice like cinnamon, vanilla, lemon or orange zest

Instructions:

  1. To make the batter, mix together the flour, salt, sugar and baking powder into a large bowl until well combined, then and add the milk and vanilla and mix until a thin batter is formed. If using add-ins for pancake variations, add these now and mix through the batter.
  2. Melt a little coconut oil on a frying pan, then place some of the batter on (you can scoop the batter using a 1/4 cup measuring cup for equally-sized pancakes). Cook until bubbles form around the edges or top and flip, about 3 minutes per side.
  3. Serve with syrup, fresh fruit or any other toppings of choice.

Enjoy!! Xoxo

Recipe adapted from The Simple Veganista’s recipe, Classic Vegan Pancakes.

Notes:

  • For thinner pancakes add a little more milk.
  • If using a heavier flour, such as oat, whole-wheat or whole-spelt flour, you may need to add a tad more milk to the batter before cooking.
  • To make a vegan buttermilk, add the juice of 1/2 lemon to the milk and let it rest for about 10 minutes.

If you’d like a little live run-through of how I make these pancakes, see my video below.

Did You Try This Recipe?

Let me know how it went! Comment below and if you share a picture on Instagram, please tag me @simplynaturalnessa and use the hashtag #simplynaturalnessa.

Lots of love,

🖤 Vanessa