Vegan Granola Pancakes (for One!)
Prep time
Cook time
Total time
Serves: 1 serving
  • ¼ cup unbleached all-purpose flour (Betsy uses white whole wheat for whole grain)
  • 1 teaspoon organic sugar
  • ¼ teaspoon baking powder
  • ⅛ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • ¼ cup unsweetened or plain soymilk (substitute almond, coconut, rice or flax milk beverage for soy-free)
  • 1 teaspoon dairy-free buttery spread (soy-free, if needed)
  • 2 tablespoons favorite granola (break up any really large clusters)
  • 1 tablespoon dairy-free sour cream alternative (or your favorite non-dairy yogurt)
  • 1 tablespoon maple syrup
  • Fresh fruit (a couple of strawberries, a few blueberries, etc.)
  1. Spray the bottom of a large cast iron skillet with non-stick cooking spray and heat over medium to medium-high.
  2. Meanwhile, whisk together the flour, sugar, baking powder, baking soda and sea salt. Whisk in the soymilk or milk beverage.
  3. Melt the teaspoon of buttery spread in skillet and swirl to coat.
  4. Make two pancakes using half of the batter for each, spreading just slightly to shape, if desired. Cook for a couple of minutes or until there is just a little gooey batter on top, but the pancakes are mostly done, as you want the granola to adhere to the top when you flip them, but you don't want the granola to burn when you cook the top side.
  5. Sprinkle each pancake with 1 tablespoon of granola, gently press it into the moist batter with a flattened hand, flip, and cook for another 30 seconds to a minute or until just done - do not scorch the granola.
  6. Remove the pancakes to a plate, granola side up.
  7. Spread one pancake with vegan sour cream, top with second pancake, drizzle with maple syrup, and garnish with fruit.
Recipe by Go Dairy Free at