I’ve tried so many recipes to make the perfect vegan pancake. Some wouldn’t rise at all, some would cling onto the pan for dear life, and some would transform into leathery frisbees. I even gave up for a while and just bought a vegan pancake mix. But after a lot of trial and error, I think I finally found it: a foolproof recipe for fluffy vegan pancakes.
The great thing about this recipe is you can adjust it to your own liking. I like to use plain wheat flour, but you can easily sub it for rolled oats if you’re looking for a gluten free version (they won’t rise super high but they’ll still be pretty good!). You want to turn these into protein pancakes? No problem, just add a scoop of protein powder and use a bit less flour. It’s too simple – and it works every time.
The thing that makes it so foolproof is adding baking powder and apple cider vinegar. Yes, I also thought it was super weird to add vinegar to a sweet batter, but it really helps to make your pancakes rise for the sky.
Makes about 4 pancakes:
– 1/3 cup plant-based milk
– 1 heaping cup of flour (any kind you like – or rolled oats work fine too)
– 1 ripe banana
– 1 tbsp baking powder
– 1 tbsp apple cider vinegar
– coconut oil, for cooking
– optional: cinnamon / vanilla extract / cocoa powder / agave nectar / maple syrup / experiment!
1. In a blender, mix together the banana, plant-based milk and vinegar.
2. Add about half of the flour (or rolled oats) and the baking powder. Blend again.
3. Keep adding the rest of the flour until you get a nice, thick batter. Sometimes you end up not using all of the flour, it all depends on the size of the banana.
4. Leave the batter to rest for about 5 minutes. Little air bubbles will start to form.
5. Preheat a non stick pan on high heat. Once hot, set it to medium and add a bit of coconut oil to the pan.
6. Add about 1/4 of the batter to the pan. Make sure to keep the batter in a nice little circle in the pan. The smaller the pancake, the higher it’ll rise.
7. Let it cook for about a minute or 2-3. Flip when you notice it’s brown and crispy on the bottom – cook for another minute or so. And you’re done!
The beautiful thing about pancakes is that you can eat it with just about anything you like. Add banana slices and chocolate sprinkles. Or some baked apples with cinnamon. Or throw in some blueberries when you just put the batter in the pan for some delicious blueberry pancakes. Anything goes really. Let me know if you made these and what you think of ’em!