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Vegan Pancakes Recipe

thenaturalfoodie
A steaming stack of deliciously light and airy vegan pancakes.
20g Net Carbs 4.8g Fat 3.1g Protein
Prep Time 5 mins
Cook Time 10 mins
Course Breakfast, brunch
Cuisine vegan breakfast recipe, vegan food recipe
Servings 10 pancakes
Calories 152 kcal

Equipment

  • griddle or non-stick skillet
  • large mixing bowl
  • whisk or spoon
  • wide spatula for flipping

Ingredients
  

Dry Ingredients

  • 2 cups All purpose unbleached flour
  • ¼ cup coconut flour use this after everything else is mixed together
  • 1 tsp baking soda
  • 2 tsp baking powder
  • 2 tbsp brown sugar (packed) use golden monkfruit sweetener for sugar-free
  • ¼ tsp salt (pink Himalayan salt preferred)
  • ¼ tsp cinnamon

Wet Ingredients

  • 2 flax eggs 1 Flax egg = 3 tbsp warm water + 1 tbsp flax meal
  • ½ tsp vanilla bean past sub using 1 tsp vanilla extract
  • 2 cups non-dairy unsweetened coconut milk from section where other milk belongs, not canned
  • 2 tbsp melted coconut oil

Instructions
 

  • Preheat griddle to 250°F
  • If using non-stick skillet, pre-heat pan with no oil while mixing batter to get an even temperature
  • Combine all wet ingredients together in the same bowl
  • Add in the dry ingredients, adding the coconut flour last.
  • Mix with spoon and then whisk to get a nice smooth batter
  • Using a ¼cup measuring cup, pour batter onto griddle, forming three circular pancakes at one time.
  • Wait until there are a significant amount of air bubbles in the batter to signify when to flip, usually about 3-5 minutes.
  • Flip pancake and cook for another 3-5 minutes.
  • Pour on the maple syrup. Eat immediately!
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