Fluffy Vegan Pancakes

Fluffy vegan pancakes are super easy to make and only need 5 ingredients! These fluffy vegan pancakes are made without bananas and are oil-free too. Based on an American style pancake that’s perfect for breakfast, Shrove Tuesday or even as a delicious dessert.

Course Breakfast

Cuisine American

Diet Vegan

Prep Time 5

Cook Time 20

Total Time 25

Servings pancakes

Calories 90kcal

Author Jess & Dan

Ingredients

For the pancakes:

1 cup plain flour
1 tablespoon brown sugar
½ teaspoon salt
1 tablespoon baking powder
1 cup almond milk

Metric - US Customary

Instructions

Put all of the dry ingredients for the pancakes in a mixing bowl. Using a whisk combine them, leaving a hole in the middle.
1 cup plain flour, 1 tablespoon brown sugar, ½ teaspoon salt, 1 tablespoon baking powder
Gently pour the almond milk into the middle of the dry ingredients, where the gap is. Whisk together, working from the inside of the well out, until just combined, it should look like a thick batter.
1 cup almond milk
Place a medium frying pan over a medium heat and wait for it to get up to temperature. You can either dry fry the vegan fluffy pancakes or use an oil spray if you don’t have a non-stick pan.
Pour ¼ cup of the batter into the pan. After a couple of minutes it should start to form little bubbles on top of the batter.
Flip the pancake over using a spatula and cook for another minute (roughly – this could change depending on your pan and hob so keep a close eye). Cook until the pancake is a lovely golden brown on both sides. This is also when it will rise the most.
Remove the first pancake from the pan and repeat this process until all the batter is used up. This batter will make 6 pancakes.
While cooking the remaining pancakes, you can add the cooked ones to a tray in the oven on gas mark 2/150c to keep warm. Just make sure to put a sheet of parchment paper in between each pancake so they don't stick together.
Serve with your favourite toppings! We suggest topping with vegan yoghurt, fresh strawberries and peanut butter for a lush combination.

Notes

Make sure to use the full amount of baking powder.
Double or triple the recipe for as many pancakes as you want to make. The recipe makes 6, and we suggest 3 pancakes per serving.
Use a non-stick frying pan (or pancake pan) for best results without oil.
Instead of almond milk, you can use oat or soya.
Freeze for upto 3 months but make sure there is parchment paper in between each pancake so that they don’t stick together.
Nutritional information is worked out per pancake.

Nutrition