This is my go to my pancake recipe. They are simple to make, fluffy, contain no eggs or dairy, so completely vegan-friendly.
You can use plain flour, wholemeal flour or half plain and half wholemeal flour. Plain flour produces the fluffiest pancake where are wholemeal flour pancakes are a tad dense. I tend to use plain or half plain and half wholemeal, but use whatever suits your preference.
Making pancakes is very easy, you just mix the dry ingredients (flour, baking powder and salt) with the wet ingredients (oil, non-dairy milk, and sugar water). The key here is not to overmix the batter or the pancake will become tough. Mix until just combined.
Oh, by the way, I use sugar in my batter which is completely optional but it does give it a slight sweetness to the pancake which I love. I don’t like my pancakes drenched with syrup so I make them slightly sweeter than normal.
Cook on an non-stick pan (or grease the pan with a bit of oil or oil spray), on medium to low heat. Wait until a few bubbles starts to appear, flip and cook the other side.
And if you’re like me and into productivity tips – here’s something that I do to that helps me save time mucking around with ingredients. I make my own pancake mix. I basically triple and quadruple the dry ingredients (including sugar) and put them in a container (I use old flour container) so I can just mix it with the wet ingredients.
Serve with fresh fruit, maple syrup, ice cream, etc, etc!
- 1 cup plain flour (or ½ plain and ½ wholemeal flour)
- 1 1/2 tbsp baking powder
- 1/2 tsp salt
- 1 cup of soy, almond, coconut, or your favourite non-dairy milk
- 2 tablespoon melted coconut oil
- 3 tablespoon of sugar water (1 tablespoon raw sugar mixed in 3 tbsp of water)
- Mix all the dry ingredients (flour, salt and baking powder) together in a bowl.
- Mix all the wet ingredients (milk, oil and sugar water) in a separate bowl.
- Add the wet ingredients into the dry ingredients and mix until combined. Careful not to overmix the batter or the pancakes will be tough (a few lumps are ok).
- Pour pancake batter onto a non-stick pan to form a circle and cook for about 2 minutes on medium to low heat on one side until bubbles start to appear. Flip and cook for another 2 minutes or so until the pancakes are done.
- Tips: You can add a handful of fresh berries, chopped bananas, chocolate, coconut flakes, nuts, or even cinnamon into the batter. Anything you want really.
Variation: Coconut Flour Vegan Pancake with Chia Seeds
You can add up to 1/4 cup coconut flour to increase the fiber content without jeopardising the texture too much (i.e., 1/4 cup coconut flour and 3/4 plain flour). It will be quite dense and you might need to be a bit careful with flipping the pancake as they are quite delicate.
You will also need to add about 1/2 cup more liquid to the mixture to make it a smooth batter. I added two tablespoons of chia seeds (mixed with 6 tablespoons of water) to my batter to help it rise and to improve the pancakes’ nutritional content.