Nothing is better on a Sunday morning breakfast that a heaping pile of pancakes loaded with berries and syrup, even if they are vegan pancakes. Nobody will every guess that these fluffy, delicious pancakes are made without dairy products and eggs! Even my meat-eating family members couldn’t tell. They couldn’t get enough of it!
Honestly, the main reason eggs are added to pancakes are to make them fluffier. They don’t add any flavor, but are only used as a rising agent. But, luckily for us, there are some vegan alternatives to eggs that can act help them grow fluffy without eggs. The reaction that occurs between the baking powder and soda makes these vegan pancakes as light (if not more!) then traditional pancakes!
Pancakes: A Family Tradition
Is there anything better than sleeping in on a Sunday morning, and making oh so good vegan pancakes? Okay, maybe there are a few things that are better than this (like chili on a cold winter night!). But, the feeling this gives you is pretty tough to beat!
Ever since I was little, it has been a family tradition to make pancakes or waffles on Sunday mornings. I grew up loving and always looking forward to those relaxing, and lovely pancake days. Everyone on my family loved and still loves to bake. Even when I was 4 or 5, my dad would teach me how to measure out ingredients and participate in the pancake-making fun. I can honestly say that those Sunday mornings were what taught me to love cooking, baking, and all things relating to food.
Why Vegan Pancakes?
Through those experiences, I grew interested in the ways food was prepared, and this eventually led to me to grow curious about plant-based foods. At the age of 13, I committed to eat less meat. But, as I learned more about the dramatic impacts of livestock farming, I became completely vegetarian and then cut back on all animal products.
Educating myself on the environment and on animal rights has honestly made me a better person. It has given me a sense of purpose, helped me gain back my confidence, and made me feel more connected to the natural world. When I eat fewer animal product, I feel like I’m doing a good thing for the planet, and I’ve made many great friends on my journey to achieve an ethical and eco-friendly diet.
At first, I was intimidated by the thought of cutting back on animal products in my diet. After all, I was having meat, milk, cheese, butter, and eggs each and every day before then. But, nowadays there are so many vegetarian and vegan options out there. It’s much easier now to cut out meat and animal-products from your diet than it was several years ago, and all those alternative products are delicious! In many recipes, like the ones for these pancakes, you can easily swap out a few animal products and no one would ever notice. So, don’t be intimidated by vegetarianism and veganism, just know that you’re doing a good thing for the animals and the planet.
Watch how to prepare it!
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Heavenly Vegan Pancakes
Equipment
- Medium sized skillet
Ingredients
- 1 – ¼ cup all-purpose flour
- ¼ tsp salt
- 2 – ½ tsp baking powder
- ¼ tsp baking soda
- ¾ cup plant-based milk divided
- 2 tsp apple-cider vinegar
- 1 tbsp oil (I used canola)
- 3 tbsp sugar
- 2 tbsp vegan butter or oil to cook
- ¼ cup chocolate chips (opt.)
- ½ banana, cut into pieces (opt.)
- ½ handful blueberries (opt.)
- ¼ cup syrup (opt.)
Instructions
- First, mix the dry ingredients together in a medium sized bowl. This includes the flour, salt, baking powder, and baking soda, and stir until evenly combined. In another bowl, pour in ½ cup of the plant-based milk and add the tsp of apple-cider vinegar. This will make the milk slightly tangy and similar to buttermilk. Next, add the oil and sugar to the plant-milk and stir until well combined, and then pour in the ingredients from this bowl into the bowl with the dry ingredients.
- Stir the mixture together. It should be slightly dry, and then add in the last ¼ cup of plant-based milk, slowly, until the batter has reached a slightly more liquid consistency. If you find that the batter is at your desired consistency without adding the entire last ¼ cup of milk, that's totally fine too.
- On a non-stick pan over medium heat, melt vegan butter and wait for the butter to start to bubble. Once the pan is hot enough that the butter is bubbling, scoop in about ⅓ cup of batter on the pan and add any toppings you would like, such as chocolate chips, sliced banana, and blueberries. I recommend making the first pancake by itself, just so that you get a better idea of how long the pancakes take to cook, how to flip them, and for the next batch to come out neater. Once the bottom side of the pancake is golden-brown (3-5 minutes), flip the pancake over and cook until the other side is golden-brown (3-5 minutes). Set the pancake aside and continue with the next batch, re-greasing the pan after each batch. After that initial pancake, it you are comfortable with it, I would suggest cooking the pancakes in batches of 2-4 to make the cooking process speed up, but again, this is completely up to you. I recommend preheating the oven to about 200°F to keep the pancakes warm while you finish cooking the rest. That way, once you finish up all the batter, the pancakes will be nice and warm!
- Once you cook all the pancakes, serve them with jam, vegan butter, berries, nut-butter, syrup, and/or any other desired toppings and enjoy!
Curious for more?
If you want to read more about how the livestock industry is affecting our planet and environment, check out my other post HERE. Also, check out more Vegan recipes down below, and remember to drop a comment if you made this recipe! 🙂
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I made these on a Saturday when I had more time in the morning to actually cook something good, and they turned out delicious! I added bananas, blueberries, and pecans to the pancakes, and when served with syrup, nobody in my family could get enough! They didn’t even guess it was vegan. Thank you so much for sharing this recipe.