Vegan Pancakes

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Start your morning with these charming, fluffy, delicious vegan pancakes. Wonderfully light and fluffy, golden brown pancakes drizzled with warm maple syrup spell happiness like nothing else. It’s hard not to smile as these beautiful pillows of pure joy puff up on the griddle.


  • 1 cup almond milk
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon ground golden flaxseed (optional)
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour 
  • 2 tablespoons all-natural cane sugar
  • 1/4 teaspoon sea salt (optional)
  • 2 teaspoons baking powder 
  • 1 tablespoon coconut oil, melted


  1. In a small bowl, mix the almond milk and fresh lemon juice.  Let sit for 10 minutes.  When the milk is curdled, add the ground flaxseed and vanilla extract.  
  2. In a medium-sized bowl, sift the flour and add sugar, salt, and baking powder.  Stir to combine. 
  3. Make a well in the middle of the flour mixture and pour the curdled milk into the center.  Gently stir to combine while adding the coconut oil, being careful not to overmix.  It should be lumpy.
  4. Cook the pancakes until golden brown on each side. Serve with warm maple syrup and fresh fruit.


Gluten-free: Substitute an equal amount of flour with 1:1 Gluten-free flour
Nut-free: Use soy milk instead of almond milk and substitute coconut oil with canola oil
Oil-free: replace coconut oil with apple sauce
Soy-free: Naturally soy-free


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