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+ servings
A stack of colorful pancakes with frozen fruit on top and a drizzle of white sugar sauce on top.

Easy Vegan Pancakes

Planted in the Kitchen
This vegan pancake recipe is easy to make and yields 8 sweet and fluffy plant based pancakes.
5 from 7 votes
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course Breakfast
Cuisine American
Servings 8 pancakes
Calories 114 kcal

Equipment

  • Nonstick griddle or pan

Ingredients
  

  • 1 ½ cups flour all purpose
  • 2 tablespoon sugar I use coconut sugar or raw sugar
  • ½ tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 ½ cups almond milk
  • 1 teaspoon olive oil
  • ¼ teaspoon vanilla extract

Instructions
 

  • Mix all of the dry ingredients together.
  • Mix all of the wet ingredients together separately from your dry ingredients.
  • Mix the wet and dry ingredients together until just combined. Be careful not to over-mix or the pancakes will lose their light and fluffy texture.
  • Let the batter rest for about 5 minutes so the baking powder can activate, which will make your pancakes nice and fluffy.
  • Scoop ¼ cup per pancake onto a greased griddle or non-stick pan and cook over medium-high heat (or 375 degrees if using a griddle) until you start to see small bubbles form on top of the pancake. Gently flip your pancake over and cook the second side until it's golden brown.
  • Let cool slightly and enjoy with your favorite toppings!

Notes

There are 114 calories per pancake.
These pancakes can be stored in the freezer for up to 3 months. Let them cool completely before placing them in an airtight bag. 
To make rainbow pancakes use your favorite super food powders or food coloring when mixing your batter.

Nutrition

Calories: 114kcal
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