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Stack of delicious vegan pancakes topped with fruit and nuts.

Vegan Pancakes Recipe

Plate of Grass.com
This recipe is organic, plant-based, and gluten-free.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Breakfast
Cuisine American
Servings 6
Calories 210 kcal

Equipment

  • Mixing bowl (glass, stainless steel, ceramic, maple, walnut, beech, teak; formaldehyde-free bamboo).
  • Large skillet (stainless steel, cast iron, glass, ceramic, titanium, carbon steel).
  • Spatula (stainless steel).
  • Food storage container (ceramic, glass).
  • Flatware (stainless steel, maple, walnut, beech, teak; formaldehyde-free bamboo).
  • Cutlery (stainless steel).
  • Cutting board (hardwood like maple, walnut, beech, teak; formaldehyde-free bamboo).
  • Crockery (ceramic, glass, porcelain, maple, walnut, beech, teak; formaldehyde-free bamboo, stainless steel, lead & cadmium-free).

Ingredients
  

  • 3/4 cups organic sprouted brown rice flour.
  • 3/4 cups organic sprouted oat flour.
  • 2 teaspoons raw organic stevia.
  • 1 ½ tablespoons Rumford aluminum-free gluten-free baking powder.
  • ½ teaspoon Celtic, Himalayan, or unprocessed salt.
  • 1 ½ cups almond ‘milk’ or your choice of organic plant milk.
  • 3 tablespoons melted organic Earth Balance spread butter substitute.
  • Egg substitute equivalent to 2 large eggs optional.
  • 1 ¼ tablespoons organic apple cider vinegar.
  • 1/2 teaspoon vanilla almond, or your favorite extract.
  • Optional 3/4 cup assorted fruit and/or nuts of your choice.
  • If you add fruit to the batter make sure it’s thoroughly drained of liquid.

Instructions
 

  • Mix the wet and dry ingredients in separate bowls.
  • Pour the wet onto the dry and lightly whisk together, making it smooth but still granular.
  • Spoon about a half cup or whatever size pancake you prefer onto a preheated skillet (I use cast iron).
  • Cook the cakes on mid to lower heat until the top starts producing little bubbles, lifting and checking the underside to make sure it’s not getting overcooked.
  • From there just flip and continue, and careful not to punish the spatula. ‘Flat as a pancake’ doesn’t mean ‘crushed.’ I’ve seen a few heavy-handed people smash pancakes to smithereens.
  • The trick is in ensuring the inside is done with no wet batter, yet achieving that without overcooking or annihilating the outer layers.
  • Close monitoring, timely flipping, and heat adjustments are key.
  • After that, you’re done.
  • Stack and serve.

Notes

I usually add organic nuts, seeds, and fruit to this pancakes recipe.
See blog post for more details.  

Nutrition

Calories: 210kcal
Keyword Homemade Pancakes, Vegan Breakfast Idea, Vegan Pancakes Recipe
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