These Healthy Vegan Pancakes are so fluffy you’d never know they’re dairy- and egg-free!
There is not a day that goes by where I do not want to eat pancakes. Whether it’s a stack of thick cottage cheese pancakes or buckwheat pancakes, I do not discriminate. Give a stack to me, and I will douse it with maple syrup and go to town.
But these pancakes?
Honestly, these are the best vegan pancakes I ever ate. My husband and I both tasted them, and our eyes lit up. These whole-wheat pancakes are so fluffy and flavorful despite the lack of eggs. Typically, pancakes are not vegan. They rely on eggs for binding and fluffiness, as well as dairy milk to create the batter’s smooth consistency. However, these particular pancakes ditch the eggs and use almond milk without sacrificing texture or taste!
Are Vegan Pancakes Healthy?
These vegan pancakes are certainly healthier than the more traditional variety! They’re made with whole-wheat flour, so they’re a source of fiber. And since they’re dairy- and egg-free, they’re perfect for the vegans or lactose-intolerant folks in your life. If you want to up the health factor here, try topping the pancakes with fresh fruit or a natural nut butter instead of syrup. But hey, I’m not here to judge if you go heavy on the maple syrup! Life’s about balance, right?
How To Make A Vegan Egg
This recipe uses a mix of water, neutral-flavored oil, and baking powder to replace the egg. This mix cleverly mimics the egg’s role—the oil adds fat, while the baking powder adds the lift and fluffiness. It’s a pretty cool trick that works beautifully to make these vegan pancakes taste as good as the original!
How To Make Ahead And Store
These pancakes are perfect for busy mornings or meal prepping! Let them cool completely, then stack them with parchment paper in between to prevent sticking. Store the pancakes in an airtight container or freezer bag. In the fridge, they’ll stay fresh for about 3 days, and in the freezer, they’ll last up to 2 months.
When you’re ready to eat, just pop them in the toaster for a little crisp, or warm them in the microwave. If you’re reheating a bunch, a low oven at 300°F keeps them soft and fluffy. Easy, peasy, and ready when you are!
Serving Suggestions
While I made these plain, you could definitely mix up the flavor! Some great additions would be Healthy Strawberry Chia Jam, vegan chocolate chips, toasted coconut flakes, Cinnamon Apples, and chopped nuts.
These pancakes also taste delish with a hearty Kale Smoothie or a fruity Blueberry Smoothie. Or, if you’d like a savory contrast, serve the pancakes with a side of Air-Fryer Hash Browns and your favorite vegan sausage!
Recipe
Ingredients
- 1 cup white whole-wheat flour (116g)
- 1/4 cup sugar
- 1/2 teaspoon salt
- 4 tablespoons warm water
- 2 tablespoons avocado oil (or any neutral-flavored cooking oil)
- 4 teaspoons baking powder
- 1 teaspoon vanilla
- 1/2 cup unsweetened almond milk
Instructions
- In a small bowl, whisk together the flour, sugar, and salt. Set aside and preheat your griddle to medium (300 degrees Fahrenheit).
- In a medium bowl, whisk together the water, oil, and baking powder until frothy. Add in the vanilla and almond milk and mix until well combined.
- Add the dry ingredients into the wet and whisk until just combined. The batter should have small lumps in it.
- Grease your griddle. Fill a 1/4-cup measuring cup about 2/3 of the way full and pour onto the griddle, spreading the batter out slightly. Repeat with the rest of the batter. Do not make them bigger than this or they are hard to flip!
- Cook until the bottom is golden brown, about 3-3 1/2 minutes. Flip and cook another 2-3 minutes per side until golden brown.
- Drizzle with maple syrup and DEVOUR!
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