I adore making vegan pancakes. You can preheat the pan as the batter comes together in just a few minutes, pour and sizzle. The hardest part is the wait. My pancake flipping skills are a wee bit lacking, so I tend to make just a couple pancakes at a time. This works for my crew – they get to eat them as I go – but I have to exercise a little patience as I wait for that last short stack to make its way onto my plate.
Though I’m no stranger to egg-free and vegan pancakes, this particular recipe was sent to me from the kitchens at So Delicious Dairy Free. It uses their Almond Plus milk alternative for a little boost of protein. Some vegan pancake recipes utilize extra baking powder for a fluffier lift, but these keep it modest for a more traditional hearty pancake.
Special Diet Notes & Options: Vegan Pancakes
Whole Wheat or Gluten-Free?: The chefs at So Delicious say to have fun trialing out a mix of different flours. I made the batch pictured with just 100% whole wheat flour, but I think they would be delicious with spelt or oat flour, too. For gluten-free, try certified gluten-free oat flour or your favorite gluten-free flour blend (you may need one with a touch of xanthan gum since these pancakes do not contain eggs). Note that I have not tested this recipe gluten-free, but if you try it, feel free to share any successes you have in the comments to help others.
Topping Suggestions: As you can see, I actually skipped the maple syrup on my vegan pancakes. We topped with almond butter (hazelnut butter is a little out-of-budget here) and loads of sweet, fresh berries – amazing. You could also top with sliced bananas and dust generously with ground cinnamon or go PB & J-style, slathering both nut butter and jelly between the cakes.
- 1 cup flour (At So Delicious, they use a combination of oat, quinoa, brown rice, and whole wheat flour, and recommend experimenting with your favorites)
- 1 tablespoon sugar (or sweetener of choice)
- 1-1/2 teaspoons baking powder
- ⅛ teaspoon salt
- 1 cup So Delicious Dairy Free Original or Unsweetened Almond Plus Almond Milk Beverage
- 1-1/2 tablespoons grapeseed, rice bran or canola oil
- 3 to 4 tablespoons hazelnut butter (or nut or seed butter of choice)
- Maple syrup, for topping (optional)
- Lightly oil and preheat your pan or skillet over medium-low to medium heat.
- Combine the flour, sugar, baking powder, and salt in a glass measuring cup.
- Whisk in the almond milk and oil, breaking up any sizable clumps.
- When your skillet is preheated, pour the batter into the skillet (I do a scant ¼ cup at a time for manageable dollar pancakes), and let cook until bubbles begin to appear in the top of the batter. Flip and cook for just 1 minute, or until set and lightly golden.
- Evenly spread a thin layer of nut or seed butter on each pancake and stack (we do about three). If desired, drizzle with maple syrup, or top with other suggestions in the post above.