Vegan Pancakes

Learn how to make Vegan Pancakes that are light, fluffy, and powered by plants! Made with oat milk, flax, and coconut oil, no one will ever guess your healthy secret.

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes each)

Calories 413kcal

Author Meggan Hill

Ingredients

2 cups all-purpose flour
2 tablespoons granulated sugar
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground flaxseeds (see note 1)
3/4 teaspoon salt
2 cups unsweetened oat milk room temperature (see note 2)
3 tablespoons coconut oil melted and cooled, plus more for the skillet if desired (see note 3)
2 tablespoons fresh lemon juice
vegan butter and maple syrup or fresh fruit, for serving

US Customary - Metric

Instructions

In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground flaxseeds, and salt. In a second bowl, whisk together oat milk, melted coconut oil, and lemon juice.
Make a well in the center of the flour mixture and pour in oat milk mixture. Whisk gently until just combined with a few lumps (do not overmix).
Heat a griddle or frying pan over medium-high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with vegan butter and maple syrup or fresh fruit.

Notes

Ground flaxseeds (flaxseed meal): Golden flaxseeds have the mildest flavor, but brown flaxseeds are fine too.
Oat milk: Add lemon juice to oat milk (or any other non-dairy milk) to make "vegan buttermilk."
Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
Yield: This recipe makes 8 (4-inch) pancakes (more or less depending on how you size them). It should be enough for 4 servings, 2 pancakes each, but appetites may vary.
Storage: Store leftovers covered in the refrigerator for up to 4 days.

Nutrition