Fluffy Vegan Pancakes
These fluffy vegan pancakes prove you do not need eggs or dairy to make a perfect stack of morning pancakes. Made with simple plant-based ingredients, this vegan recipe delivers light and airy pancakes with golden edges every time.
Light and fluffy dairy-free vegan pancakes made with almond milk and flaxseed that stack up beautifully in just 20 minutes.
Nutrition per serving
Ingredients
dry
wet
flavor
Instructions
Make Flax Egg and Mix Wet Ingredients
Combine flaxseed meal with water and let sit for 5 minutes to gel. Whisk together almond milk, melted coconut oil, vanilla extract, and the flax egg in a large bowl.
Combine Dry Ingredients
In a separate bowl whisk together flour, baking powder, sugar, and salt until evenly combined with no lumps remaining.
Make the Batter
Pour the wet ingredients into the dry ingredients and stir gently until just combined. Do not overmix as small lumps in the batter are perfectly fine and help keep pancakes fluffy.
Cook the Pancakes
Heat a lightly oiled non-stick skillet over medium heat. Pour about a quarter cup of batter per pancake and cook until bubbles form on the surface about 2 to 3 minutes, then flip and cook another 1 to 2 minutes until golden.
Substitutions
Common mistakes
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