Most days in my house breakfast is fruit and toast. I’ve never been a huge fan of breakfast and the older my kids get the more it seems like I’ve passed that trait on to them. In fact, g
I’ve been working on this vegan pancake recipe for a while now but just recently have been able to get them just right! In many of my attempts, I ended up with tasty but very dense pancakes. Finally, after just enough tweaking I came up with these light and fluffy pancakes. It took a while but it was worth it!
When I made these pancakes to photograph I had attempted to make a double batch. Since it’s the beginning of the school year my plan was to freeze some and see how they worked for quick breakfasts on school days. But I think I made my family wait too long to eat because when it was time to dig in everyone was starving and we demolished almost all of them. So, as it seems I’ll be trying that next time!
Tips for Making Vegan Pancakes
There are a few things I learned in my quest to make the perfect Fluffy Vegan Pancakes. For one thing, although classic non-vegan pancake recipes typically call for eggs, you don’t really need an egg replacement in vegan pancakes. For baking my go-to egg substitute is flax meal, followed by chia seeds. Flax meal made all of my pancakes REALLY dense. They were still good but just didn’t have that light fluffy taste I was going for. I also played around with taking out the butter and subbing out more of the white flour for something more nutritious. But decided against it, I wasn’t going for healthy pancakes so I let it in. Balance y’all.
And the number one thing I learned while making these pancakes….. self-control! I don’t know what it is about a freshly flipped pancake that makes me want to smash it with my spatula but I really want to, every time! Haha And let me tell you, that just makes for smashed pancakes not fluffy ones! So don’t be like me, don’t smash your pancakes.
The chocolate chips in these pancakes are optional, but strongly encouraged by my children.
If you make these pancakes snap a picture and tag me on Instagram or Facebook @mealsbythemountain or use #mealsbythemountain I love seeing your take on my recipes!
Fluffy Vegan Pancakes
Ingredients
- 2 cups Plain Unsweetened Oat or Almond Milk
- 2 tbsp Apple Cider Vinegar
- 2 cups All-Purpose Flour
- ½ cup Whole Wheat Flour
- 2 tbsp Cane Sugar
- 1 ½ tbsp Baking Powder
- ½ tsp Salt
- 4 tbsp Plant-Based Butter, melted + 1 tablespoon for greasing pan
- ½ cup Vegan Chocolate Chips optional
For Topping
- Plant-Based Butter
- Maple Syrup
Instructions
- Add milk to a small bowl and gently stir in vinegar, set to the side
- In a large bowl combine dry ingredients and whisk
- Add milk and melted butter and stir – batter will be lumpy
- Stir in chocolate chips if using
- Heat a skillet over medium heat, once hot add remaining butter
- Using a ½ cup measuring cup scoop batter into the pan – I use a 12" skillet and am able to make three pancakes at a time
- When the batter starts to bubble carefully flip the pancakes, about 2-3 minutes
- Cook other side of pancake until golden brown and batter is cooked through, another 2-3 minutes
- Repeat with the rest of the batter
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