Have you been missing pancakes ever since you went vegan? Well not anymore! Vegans can also enjoy quick breakfast pancakes made with delicious vegan ingredients. Like all the other vegan recipes, these pancakes are dairy-free, egg-free and cholesterol free. In this article, I’ll share with you my favorite vegan pancakes recipes, and you can make them on the go.
Why Vegan Pancakes?
Pancakes are my favorite breakfast addition because they are so easy to make yet filling. I use delicious and nutritious ingredients like blueberries, oats, nuts, mushrooms, and many more. I also stay healthy by avoiding gluten and dairy products. Therefore, in place of ordinary wheat flour, I use alternative binding ingredients such as gluten-free flour (you can get this from your local vegan groceries), coconut flour, and cassava flour. The latter is super nutritious. Read more about the benefits of cassava flour.
Similarly, I replace dairy milk with vegan alternatives such as oat milk and almond milk. Feel free to experiment with other dairy-free milk alternatives too. Finally, vegan pancakes don’t have to look boring. Be creative with the garnishes. A simple garnish can transform an ordinary pancake into a 5-star serving and consequently, entice your pallet or impress your guests. Let’s have a look at my top three Vegan Pancakes Recipes.
My Favorite Vegan Pancakes Recipes
Vegan Blueberry Pancakes
This pancake is very easy to make. I replace dairy milk with milk from oats whereas Flegg (a mixture of flax meal and water) substitutes eggs. The pancakes maintain their lightness and fluffiness even when you freeze and reheat them later.
- 2 cups of gluten-free wheat flour
- Three tablespoons of agave syrup
- Three tablespoons of baking powder
- One teaspoon of salt
- Three tablespoons extra virgin olive oil
- 2 cups oat milk (or any other dairy free milk of your choice)
- ½ cup of blueberries (fresh or frozen) plus some extra for topping
- 1 Flegg (a mixture of 1 tablespoon of flax meal with three tablespoons of hot water)
- Pure maple syrup and fresh mint for garnish
In a large bowl, sift the dry ingredients together: baking powder, flour, and salt.
In another medium bowl, mix oat milk, Flegg, agave syrup, and olive oil and whisk well. Add the wet mixture to the dry ingredients mixture and stir to make a smooth batter.
For the fluffiest and lightest pancakes, try not to over mix this batter.
Add in the blueberries and stir until combined. Heat a nonstick pan over low to medium-high heat. Cook the pancakes for 4-5 minutes on each side.
The thicker the pancakes, the longer the time required to achieve the lovely golden brown crust.
Once done, drizzle some maple syrup; add a few blueberries and fresh mint to garnish. Enjoy!
Vegan Chocolate Pancakes with Vegan Chocolate Sauce
These are light, fluffy pancakes with a rich, deep chocolate flavor. The vegan chocolate pancake is gluten-free and filled with the healthy benefits of pure chocolate.
For the Vegan Chocolate Sauce
- 1 cup vanilla almond milk
- 1 cup maple syrup
- 2 tablespoons dark chocolate cocoa powder
For the Vegan Chocolate Pancakes
- ¾ cup coconut flour
- ¼ cup dark chocolate cocoa powder
- A pinch of salt
- One teaspoon baking powder
- Three tablespoons chia seeds soaked in 1 cup of water
- ¼ cup unsweetened applesauce
- 2 cups vanilla almond milk
- 1 cup silk coconut milk
- ¼ cup coconut palm sugar
- Two teaspoons vanilla extract
- ¼ cup carob chips
- ¼ cup chopped cashews (for garnish)
I know I promised you sugar-free vegan pancakes. But you might be wondering why use coconut palm sugar? This is not your ordinary type of sugar. In fact, it is very popular in Thai cuisines. And as the name suggests, the sugar is derived from coconut sap. They boil the sap to dehydrate it, and the remaining solid substance is processed into sugar.
For the vegan chocolate sauce
In a saucepan, mix the vanilla almond milk, coconut oil, and maple syrup over the stove, stirring until it simmers gently. Slowly whisk in the cocoa powder and let it simmer for three more minutes. Remove from the heat to cool.
For the vegan chocolate pancake
Mix the coconut flour, salt, coconut sugar, cocoa powder and baking powder in a large bowl.
Separately whisk together the chia seed mixture, vanilla extra, applesauce, and silk coconut milk in a small bowl.
Add the wet mixture to the dry one as you continue whisking it. Stir in the carob chips. Cover the batter with a saran wrap and refrigerate it for at least 15 minutes.
Now heat a non-stick pan over medium heat. Scoop ¼ cup of the mixture for each pancake. Cook the vegan pancakes on medium heat for 4-5 minutes on each side before flipping them.
Once done, drizzle the chocolate sauce over the vegan pancakes and finish with a sprinkle of the cashews on top. Indulge!
Vegan Scallion Pancake Rolls
With pancake rolls, there are limitless options on the veggies you can use. Depending on your preference or seasonal availability, include the mixed vegetable options that you love. For these particular pancake rolls, we shall use scallions, mushrooms, carrots and bell pepper as fillings and garnish with raspberries and blueberries.
- 3 cups of cassava flour (you can use gluten-free wheat flour instead)
- 2 cups of water (substitute with dairy-free milk if you must)
- 2 tablespoons of olive oil
- A pinch of salt
- Eight Scallions – finely chopped
- One large mushroom – finely chopped
- Two carrots– finely chopped
- One large bell pepper – finely chopped
- Some raspberries and blueberries
- Toothpicks to hold the berries in position
Sauté the vegetables, or parboil them, or even steam them to make them tender. Add a little salt to taste. Let them cool.
Meanwhile, mix the flour with the water to form a thin pancake mix consistency (slightly denser than that of a crepe). A very thin mixture won’t hold the vegetables while cooking, while a thick one will be too cloggy.
Scope your pancakes mixture into a hot non-stick pan. Once the mixture sets, flip and quickly layer on a few of the cooked vegetables. Using a spatula, roll the pancake as you do with a Swiss roll. The pancake will be done by the time you finish spreading the vegetables and rolling them in. However, if your mixture was thick, give it a few more minutes to cook.
Garnish your vegan pancakes with either a raspberry or a blueberry, holding the fruit in the middle with a toothpick. Serve with a sauce of your choice.
Whether you are in a hurry to go to work or just relaxing on a Sunday morning, these super easy vegan pancakes are a sure way to bring back the nostalgic taste of homemade pancakes. Not only are they ideal for breakfast, but also as an accompaniment to other main dishes. The pancakes are delicious and full of flavor. The non-vegans will love them too. Go on and try them today!