Go Back
thenaturalfoodie

Vegan Pancakes Recipe

A steaming stack of deliciously light and airy vegan pancakes.
20g Net Carbs 4.8g Fat 3.1g Protein
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Servings: 10 pancakes
Course: Breakfast, brunch
Cuisine: vegan breakfast recipe, vegan food recipe
Calories: 152
Ingredients Equipment Method

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

Equipment

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

Method
 

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