Pancakes, I have finally won! I have been trying and trying many different vegan pancakes recipes and all of them flopped until now. I have broken the code! I even figured out the perfect temperature to cook them at so that they don’t burn. I always burn the first few pancakes.
Last Saturday, I woke up and asked Sean what he would like for breakfast to which he quickly replied “Pancakes!” I smiled, hiked up my pajama shorts and marched toward the kitchen determined to figure out the pancake challenge.
Vegan pancakes are a tricky beast and it all comes down to the lack of real eggs. With a multitude of egg replacer options out there, each egg replacer results in a different pancake. I have experienced many different fails, from gummy pancakes, or dry, to chewy and flat.
Here are my vegan pancake survival tips:
- Don’t be afraid of baking soda. Lots of baking soda aids in rising.
- Use white flour. I have tried and tried with wheat flour but it just comes out too dense. A good pancake needs white flour.
- Make your flax egg first! My egg replacer of choice for pancakes in flax meal. Mix the flax meal with water or nut milk and let it sit for at least 10 minutes before using.
- 325 degrees Fahrenheit on a griddle is the ideal temperature to prevent burning.
Flexitarian and vegan friends, here is your go to vegan pancake recipe. Add your favorite fruit and let me know how it turns out. Try this batter recipe with my Tropical Pineapple Upside Down Banana Flax Pancakes recipe.
*Updated December 6, 2014. Adjusted the steps to include making flax egg and clarify when to mix ingredients.*
- 2 tablespoons flax meal
- 3 tablespoons plus 2 cups almond milk (or non-dairy milk), divided
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 2 tablespoons apple cider vinegar
- 2 teaspoons vanilla
- ¼ cup agave or honey (using honey will technically make this not vegan)
- 1 cup peeled, pitted and chopped fresh peaches
- ¾ cup blueberries
- Maple syrup for serving
- Preheat a griddle to 325 degrees.
- Make flax "egg" by mixing flax meal and 3 tablespoons almond milk in a small bowl. Place in the refrigerator to set while mixing other ingredients.
- Whisk together dry ingredients, flour, baking powder, baking soda and salt in a large bowl.
- In a separate bowl combine remaining 2 cups almond milk, apple cider vinegar, vanilla, and honey or maple syrup.
- Make a well in the middle of the dry ingredients. Pour into dry ingredients, combined wet ingredients and flax egg. Stir until just barely incorporated and still slightly lumpy. Add fruit and stir to combine.
- Drop ¼ cup portions on to a greased griddle. Cook until bubbles form on the top of the pancake and the edges start to dry. Flip and cook for an additional 2-3 minutes until brown and cooked through.
- Serve immediately with warm maple syrup.