Vegan Pancakes

These vegan pancakes are easy and delicious, and I didn’t use vegan eggs to make the recipe… but something else to bind the pancakes together (I think you’ll love it!)

Plus, I supplied you with 10 amazing healthy toppings to add to your pancakes, so you can serve them countless different ways!

vegan pancakes

And I have also supplied you with meal prep tips so that you can make these ahead of time, and enjoy them for quick breakfasts anytime!

Vegan Pancakes

Should you desire to skip ahead (no judgement- but you will miss some meal prepping info) you can skip ahead with the help of these links.

Ingredients for Vegan Pancakes

Now you can use egg substitute… But as I was working on this recipe I get a request from a reader that made me rethink using vegan egg substitute. She asked for more truly plant based meals, without vegan swaps.

So instead of the vegan eggs (which you can use- more on that in the recipe card!) I used bananas. As a bonus, the bananas sweeten up the pancakes naturally and boost nutrition.

vegan pancakes

Shopping List for Pancakes:

  • 1 1/2 cups flour all purpose (or gluten-free)
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cup unsweetened almond milk (or your preferred vegan milk)
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1 mashed banana

How to Make Vegan Pancakes

I love to meal prep pancakes. These are my daughter’s favorite “school day” breakfasts, so I make a big batch on the weekend and store them for later.

To store the pancakes for meal prep, simply portion out the serving sizes (1, 2, 3 pancakes- you choose) and group them in those portions. Then wrap the portions in parchment paper, and place in a freezer bag or container.

Next, freeze them until you are ready to use (they will hold for a little over a month in the freezer) and when it’s time to reheat all they will need is about a minute in the microwave. Then poof- you’re done making breakfast and you can get on with your day.

vegan pancakes

How to Make Pancakes:

  1. In a clean dry bowl, mix all of the dry ingredients together.
  2. In a separate bowl, whisk the wet ingredients together.
  3. Pour the wet ingredients into the bowl of dry ingredients. Mix together until just combined.
  4. Set the pancake batter aside, and preheat your skillet or griddle over medium heat.
  5. Pour 1/4 cup of batter onto the pan for your first pancake. Wait until the pancake has bubbles around the edges, and in the center, then flip once.
  6. Let the pancake cook for another minute or so, lightly tipping to see when it’s golden brown.
  7. Move the pancake to a plate, and continue with the pancakes.
  8. SPECIAL TIP: The first pancake is often the “trash pancake” it’s often unattractive. This is why I recommend only making one pancake at first, and then moving onto 2 to 6 depending on your griddle size.

Toppings Guide for Healthy Pancakes

No matter how to “dress” your pancakes, they will be amazing! But considering I also write a healthy recipe website, I just couldn’t help but add in 10 healthy pancake topping ideas.

10 Healthy Toppings for Vegan Pancake Recipes:

  1. Sliced Peaches
  2. Chopped Berries (strawberries, raspberries, blueberries, blackberries)
  3. Vegan Whipped Cream
  4. Maple Syrup
  5. Vegan Chocolate Chips
  6. Flaked Coconut
  7. Chopped Nuts (almonds, walnuts, peanuts, pecans, macadamia nuts)
  8. Peanut Butter (if you microwave it for a few seconds it will drizzle!)
  9. Sliced Bananas
  10. Lemon Zest

The Best Vegan Pancakes Recipe

These pancakes are perfection! And with all the wonderful toppings and meal prep section (above) you will be all set for healthy, easy breakfasts that the whole family loves!

vegan pancakes

The BEST Vegan Pancakes

Audrey Johns
These vegan pancakes are light and fluffy and completely perfect!
Plus, I have supplied you with 10 vegan toppings to "jazz up" your pancakes countless ways!
Special Tip: Instead of using egg substitute, I used a mashed banana. If you prefer the egg substitute, swap out 1 "egg" for the banana.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 135 kcal

Ingredients
  

Dry Pancake Ingredients:

  • 1 1/2 cups flour all purpose (or gluten-free)
  • 2 tablespoons sugar
  • 3 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¼ teaspoon salt

Wet Pancake Ingredients:

  • 1 ¼ cup unsweetened almond milk (or your preferred vegan milk)
  • 1 tablespoon coconut oil
  • 2 teaspoons vanilla extract
  • 1 mashed banana

10 Healthy Toppings for Vegan Pancake Recipes:

  • Sliced Peaches
  • Chopped Berries (strawberries, raspberries, blueberries, blackberries)
  • Vegan Whipped Cream
  • Maple Syrup
  • Vegan Chocolate Chips
  • Flaked Coconut
  • Chopped Nuts (almonds, walnuts, peanuts, pecans, macadamia nuts)
  • Peanut Butter (if you microwave it for a few seconds it will drizzle!)
  • Sliced Bananas
  • Lemon Zest

Instructions
 

  • In a clean dry bowl, mix all of the dry ingredients together.
  • In a separate bowl, whisk the wet ingredients together.
  • Pour the wet ingredients into the bowl of dry ingredients. Mix together until just combined.
  • Set the pancake batter aside, and preheat your skillet or griddle over medium heat.
  • Pour 1/4 cup of batter onto the pan for your first pancake. Wait until the pancake has bubbles around the edges, and in the center, then flip once.
  • Let the pancake cook for another minute or so, lightly tipping to see when it’s golden brown.
  • Move the pancake to a plate, and continue with the pancakes.
  • SPECIAL TIP: The first pancake is often the “trash pancake” it’s often unattractive. This is why I recommend only making one pancake at first, and then moving onto 2 to 6 depending on your griddle size.
Keyword pancakes, vegan

Nutrition in Vegan Pancakes Recipes

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