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LEVEL: easy Cook: 15 minutes Prepare: 10 minutes Total: 25 minutes 10 pancakes

Vegan Pancakes

Post by The Buddhist Chef

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Description

I’ve been working hard developing a vegan pancake recipe that is not only as good as traditional pancakes, but even better. Voilà! This egg-free, dairy-free pancake mix is so good that everyone will ask for more. Here is another wounderful breakfast idea: tofu scramble ! IMG_6279

Ingredients

3 cups all-purpose flour (450 g)
2 tablespoons sugar (30 g)
1 teaspoon baking powder (5 g)
1 teaspoon salt (5 g)
1/4 cup vegetable oil (60 mL)
1/2 teaspoon vanilla extract (2.5 mL)
3 cups soy milk, or your favorite non-dairy milk (750 mL)
3 tablespoons oil (45 mL) or as needed for cooking

Directions

1
In a bowl, combine flour, sugar, baking powder, and salt. Add remaining ingredients and whisk until mixture is smooth.
2
Heat 1 tablespoon oil (15 mL) in a non-stick pan over medium heat. Pour about 1/4 cup (60 mL) of batter into pan. Cook pancake for 2 minutes on each side until lightly golden. Repeat with remaining batter, adding oil as needed. Top pancakes with maple syrup and seasonal fruit.
3

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76 comment

  2. Katherine
    Reply

    I’m new to the vegan lifestyle, I was wondering if you know of something I could substitute the vegetable oil with? I’m really trying to cut down on oils where I’m able but would love to be able to have pancakes now and then. TIA!

  4. k
    Reply

    Try these without the oil at all and see how they are. Then if you need richness, try adding a banana or ground flax seed (first mixed with water).

  6. Eliza
    Reply

    So…I used bread flour instead of all purpose…my pancakes are white instead of golden, and more biscuits texture… I suppose bread flour will not give the same result. I will try again.

  8. zedd
    Reply

    hello, im in france and i am wondering what is the equivalent for “all purpose flour” here. If anyone know which one i have to use, you will make my day. Thank you

  10. Audrey
    Reply

    Hello! I’m totally trying all your recipes one after the other! 😀
    Although, I’m on a gluten-free diet. Can I replace the flour with rice flour and Maizena? In what proportions? Thank you!

  11. juli
    Reply

    I followed the recipe to a T and they were so thick and chewy that it felt like I needed to half the amount of flour. They were definitely thick even when I tried to spread the batter out and tasted and smelled delicious. Did anyone else have the same issue? I will try the recipe with half the flour. 🙂

  23. Maria
    Reply

    I made these for Sunday brunch and enjoyed them very much, but since it was just me I had a lot of batter left. Tonight I was feeling inspired… sautéed some onions, mushrooms and spinach, added dried basil and oregano to the batter and voilà… “savoury crepes” for dinner! Thank you Chef, I am loving your recipes!

  24. Angelique
    Reply

    Thanks so much for this great recipe. I’ve tried many different vegan pancake recipes and this is the BEST one by far! The pancakes are easy to make and taste great.

    I added in vegan chocolate chips for the kids and the pancakes disappeared in an instant 🙂

    Keep the great recipes coming!

  25. Perla
    Reply

    Yeah, I tried them today and that’s exactly how They came out. I don’t think they cooked through. Will try again adding more milk. Have you tried them again? If so what did you do different?

  27. Renate
    Reply

    Tried them and they were the best pancakes I’ve ever made, even my husband enjoyed them. I didn’t tell him they were vegan though.

  28. Olivia Floate
    Reply

    Everyone loved these pancakes and I’m definitely making them again. I used self-raising flour instead of adding baking soda and they turned out fine. Thank you!

  30. Jen
    Reply

    Tried this earlier with wheat flour and without baking powder. Made two variations of it, the ‘plain’ (based on your recipe) and the other is with chocolate (based from one of the comments in the post).

    Both turned out really great!! Been craving for bread for a while now, but I don’t want yeast, baking powder/soda…

    This is the best ‘bread’ I have so far. My plant-based family loves it! Thanks for sharing!

    Jen

    P.S.
    care to share what is baking powder for?

    P.S.2
    I’d love to share my blog soon with the great pictures of my pancakes.I’m still completing the text. Will share it here once it’s done. Hope you don’t mind 🙂

  31. Lily
    Reply

    Katherine, facts are very important for women’s health. Trying to cut down on oils, please proceed with extreme caution. Better yet, consult with nutritionist. Good quality oils in moderation could only be good for you.

  32. Jen Wilkins
    Reply

    Johanna – Earth balance vegan butter (soy free) is amazing!!! If you check the health food section of a grocery store, you should be able to find vegan options. 🙂

    • The Buddhist Chef
      Reply

      Hi Stacie, I can assure you that I was not aware of your blog or your recipe. My recipe is different than yours but you’ll understand that every recipe for pancakes will use almost the same ingredients right?

  34. Daniela
    Reply

    Helo Juli, it happened the same thing to us. We followed the recipe perfectly and they turned out like a thick carpet of glue. Maybe we did something wrong since everybody else succeeded! I made other recipe from The Buddhist Chef which were great. I think maybe the proportion of flour/liquid/baking soda should be different?

  35. Aimee
    Reply

    I just tried this and was so excited, but they wouldn’t cook through. I already tried to add more water. Is it definitely baking powder (britain), and I used a Lidl soya milk…wondering if it’s not as good. Hmmm. Any ideas?

  36. lee
    Reply

    correction buddhist chef. if you are worried about oil you can cook (boil) the vegetables in water. to sauté is to fry.

  38. Sarah
    Reply

    Delicious,! I have tried a few vegan pancake recipes with varying success but these were the best. I used coconut oil instead of vegetable oil. Yummy! thanks

  39. Nuno Dias
    Reply

    Hey,

    For a whole grain version would you just substitute the all-purpose flour with whole grain flour or would you change anything else?

  42. Cat
    Reply

    Hi Katherine. I’m trying apple sauce to replace the vegetable oil in this recipe. Just steamed organic apples, pureed. I also used Wholemeal flour and coconut sugar.

  45. Demian S
    Reply

    I would like to know how are you replacing the egg?
    And if I understood right, they are more fried than cooked as in the butter classic version right?
    Thanks

  46. Giulia
    Reply

    These pancakes are really AMAZING! the taste is absolutely better than classic pancakes! They are also much lighter and easy to digest! really yummy! thanks for this recipe!

  48. Anna
    Reply

    I haven’t tried this recipe (yet), but I know that different brands of soy milk have different thickness/viscosity, it’s probably better to aim for the texture as shown in the video than for the exact proportions. You can also try to substitute half of your brand of soy milk with water for a thinner batter.

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