The Best Vegan Pancake Recipe

The thing is, it's not really that different from a regular pancake recipe. These pancakes are still made with flour, they still use baking powder to make them rise and a touch of salt for flavor.

The only real difference is that you don't actually need eggs to make delicious pancakes, and I used almond milk instead of cow's milk.

And, I think the other difference is that I make this vegan pancake recipe from scratch.

I used to make pancakes by adding milk, eggs, and oil to the standard boxed mix, and I was perfectly happy doing it that way. I'm not sure it every really occurred to me that making pancakes from scratch only meant measuring and adding a few more things to the bowl, and so I assumed it was time consuming and not worth the effort.

I like this vegan breakfast recipe for my vegan friends too, and if I have a healthy eater who prefers to avoid white flour, sugar, and oils, I can easily substitute things around to make these heartier.

My favorite trick for no-oil pancakes is to make chia gel and use it 1:1 in place of the oil. To make chia gel, use 1/3 cup chia seeds and 3 cups water, combine them in an airtight container, and shake until the seeds absorb the water. Store in the refrigerator and they'll stay fresh for about a week. Chia seeds are full of antioxidants, omega-3 fatty acids, and just about everything healthy under the sun, and you can use the "gel" in place of oil in recipes.

You can also play around with the flour. I've had success making this entirely spelt flour, entirely white whole wheat, and with half whole wheat and half one of the other two. You could also try coconut flour, sprouted whole grain, or anything else you prefer.

You can trade in different milks and different sweeteners as well. The basic vegan pancake recipe is delicious, but it's very accommodating to changes, so don't be afraid to experiment and customize it for your preferences. I generally decide if a recipe experiment works based on whether the pancakes stick to the pan and on their final texture.

Ingredients:

• 2 Tbsp. coconut oil, melted
• 1/3 c. water
• 1 1/4 c. almond milk (or other nondairy milks)
• 2 Tbsp. maple syrup (or barley malt, brown rice syrup, agave, etc).
• 1 1/2 tsp. vanilla
• 3/4 c. whole wheat flour
• 3/4 c. all-purpose flour
• 2 tsp. baking powder
• 1/2 tsp. salt
• 1 tsp. cinnamon
• 1/2 c. blueberries or other fruit (optional)

Directions:

Heat up your pancake pan over medium heat.

In a small bowl, mix together the coconut oil, water, almond milk, maple syrup, and vanilla, until combined.

In a separate large bowl, mix together the flours, baking powder, salt, and cinnamon and stir well.

Add the liquid to the dry mixture and stir just until combined. You don't want to stir too much or your pancakes will have a tougher texture. If you're adding blueberries or other fruit, fold them in gently right now.

Lightly spray your cooking surface with an unrefined cooking spray, and repeat in between subsequent pancake rotations as needed.

Using a ladle, scoop out your pancake mixture onto the griddle pan. Wait until you see bubble start to form and the edges turn a little dry, and then flip. Each side should take about 2-3 minutes, but it depends on your pan and the temperature, so you'll have to experiment a little.

By the way, if you're looking for amazing vegan brunch recipes, you should definitely check out Isa Chandra Moskowitz's Vegan Brunch: Homestyle Recipes Worth Waking Up For--From Asparagus Omelets to Pumpkin Pancakes. Isa is a culinary genius and can teach you how to make everything from vegan omelets to tofu Benedict and all the regular scrambles, home fries, pancakes, waffles, and muffins.

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