If you have been searching for a delightful breakfast that brings warmth, comfort, and a perfect start to your morning, look no further than this Easy Vegan Pancakes Recipe. These pancakes are fluffy, flavorful, and packed with wholesome ingredients that make each bite a joy. Whether you are vegan, lactose-intolerant, or simply eager to explore plant-based options, these pancakes offer an irresistibly soft texture combined with a subtle sweetness and rich depth from the coconut oil and peanut butter. Trust me, once you try this recipe, it will become a go-to Sunday brunch favorite, impressing friends and family alike.
Ingredients You’ll Need
The beauty of this Easy Vegan Pancakes Recipe lies in its straightforward list of ingredients. Each one plays a vital role, contributing to the perfect balance of fluffiness, sweetness, and that comforting pancake aroma. These ingredients are easy to find and come together beautifully to create pancakes that are both nutritious and indulgent.
- 1 cup oat milk (or other plant-based milk): Adds creaminess and moisture, essential for tender pancakes.
- 1 teaspoon apple cider vinegar: Reacts with baking soda to give the pancakes a light and airy texture.
- 1 cup all purpose flour: The foundation of your batter, providing structure and body.
- 1 teaspoon baking soda: The natural leavening agent that helps the pancakes rise perfectly.
- 1 tablespoon maca powder: Adds a subtle earthy flavor and a boost of nutrients.
- 2 tablespoons pure maple syrup: Brings natural sweetness and a touch of depth to the batter.
- 2 tablespoons coconut oil (melted): Ensures moisture and a hint of tropical richness in each bite.
- 1 teaspoon vanilla extract: Enhances the overall flavor with a warm, fragrant note.
- 2 tablespoons vegan protein powder: Adds extra nourishment and makes these pancakes more satisfying.
- 1 tablespoon peanut butter: Creates a subtle nutty undertone that pairs wonderfully with the other flavors.
- 5 tablespoons pure maple syrup: For serving or drizzling generously on the pancakes.
- ½ teaspoon sea salt: Balances flavors and deepens the sweetness.
- 50 g vegan dark chocolate: Adds decadent richness and bursts of indulgence when melted inside or on top.
- ½ cup coconut cream (or full fat canned coconut milk): A luscious topping that amplifies the creaminess.
- Vegan vanilla ice cream (optional, to serve): A dreamy finish for an extra special treat.
How to Make Easy Vegan Pancakes Recipe
Step 1: Prepare the Wet Mixture
Start by combining the oat milk and apple cider vinegar in a mixing bowl; let this sit for a few minutes to curdle slightly, creating a vegan “buttermilk” that helps tenderize the batter. Next, whisk in the melted coconut oil, maple syrup, vanilla extract, and peanut butter, making sure everything is smooth and well blended. This wet base will infuse your pancakes with moisture and incredible flavor.
Step 2: Mix the Dry Ingredients
In a separate bowl, sift together the all-purpose flour, baking soda, maca powder, vegan protein powder, and sea salt. Sifting ensures your batter stays light and lump-free, which is key to those fluffy pancakes everyone dreams of. Once the dry ingredients are well combined, slowly add them to the wet mixture, stirring just until everything comes together. Be careful not to overmix — a few lumps are perfectly fine!
Step 3: Cook the Pancakes
Heat a non-stick skillet or griddle over medium heat, lightly greased with coconut oil to prevent sticking and add flavor. Pour about ¼ cup of batter per pancake onto the hot surface. Cook for about 2-3 minutes until bubbles form on the surface and the edges look set. Flip gently and cook for another 2 minutes on the other side until golden brown. Repeat until all the batter is used, keeping pancakes warm in a low oven if needed.
Step 4: Add the Chocolate and Coconut Cream
While the pancakes are warm, melt the vegan dark chocolate gently, either in a microwave or over a double boiler. Drizzle the melted chocolate over the pancakes, and spoon the coconut cream on the side or dollop on top. The combination of melted chocolate and creamy coconut makes each bite decadent yet still wonderfully balanced.
How to Serve Easy Vegan Pancakes Recipe
Garnishes
Fresh fruit such as berries, banana slices, or even a sprinkle of toasted nuts make for fantastic toppings. Adding these garnishes not only brightens the dish with vibrant colors but also introduces new textures and flavors. A drizzle of extra maple syrup can’t be missed either—it delivers that classic pancake sweetness with every bite.
Side Dishes
Consider pairing these pancakes with a plate of crispy vegan bacon or savory sautéed mushrooms for a satisfying contrast between sweet and savory. A refreshing side salad or some lightly cooked greens can also provide a fresh element to round out your brunch.
Creative Ways to Present
Stack your pancakes high and layer each one with peanut butter or coconut cream for a luscious surprise. Create a pancake “tower” drizzled with chocolate and sprinkled with shredded coconut or chia seeds for a photogenic breakfast centerpiece. You could even turn this recipe into mini pancakes for fun bite-sized treats—perfect for kids or brunch parties.
Make Ahead and Storage
Storing Leftovers
If you have any leftover pancakes, they store beautifully in an airtight container in the refrigerator for up to three days. Just separate each pancake with parchment paper to avoid sticking together. This makes for quick breakfast options or snacks through the week.
Freezing
Freezing leftover pancakes is a fantastic way to preserve their freshness. Lay them flat in a single layer on a baking sheet until frozen, then transfer to a resealable freezer bag. They can be kept frozen for up to two months without losing their fluffy texture.
Reheating
Reheat pancakes gently in a toaster oven or on a non-stick skillet over low heat to revive their softness and warmth. Avoid microwaving for too long as it can make them rubbery. A little maple syrup or coconut cream on top after reheating always makes them taste freshly made.
FAQs
Can I substitute oat milk for another plant-based milk?
Absolutely! Almond, soy, rice, or hemp milk all work well. Just choose your favorite and keep the same quantity. Each milk will impart a slightly different flavor but won’t compromise the fluffiness of these pancakes.
What does apple cider vinegar do in this recipe?
Apple cider vinegar reacts with the baking soda to create bubbles, which helps the pancakes rise and become light and airy, mimicking the effect of buttermilk in traditional recipes.
Is maca powder necessary?
Maca powder is optional but highly recommended for its subtle nutty flavor and added nutrients. If you don’t have it, you can simply leave it out or replace it with a teaspoon of cinnamon for a warm flavor twist.
How do I make these pancakes gluten-free?
You can swap the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure it contains xanthan gum or add it separately to help with texture and binding.
Can I make these pancakes ahead for a crowd?
Yes! You can prepare the batter the night before and refrigerate it. Just give it a gentle stir before cooking. This makes morning prep breeze easy, especially when feeding a hungry group.
Final Thoughts
I genuinely hope you fall in love with this Easy Vegan Pancakes Recipe as much as I have. It’s simple, satisfying, and perfect for making mornings a little brighter and tastier. Whether you enjoy them in a quiet weekend breakfast or share them with friends, these pancakes bring a wonderful combination of flavor and comfort that anyone can appreciate. So, gather your ingredients and get flipping—you’re in for a delicious treat!
Print
Easy Vegan Pancakes Recipe
- Prep Time: 25 minutes
- Cook Time: 15 minutes
- Total Time: 40 minutes
- Yield: 10 pancakes
- Category: Breakfast
- Method: Stovetop
- Cuisine: Vegan
- Diet: Vegan
Description
These Easy Vegan Pancakes are fluffy, wholesome, and delicious, made with plant-based ingredients and naturally sweetened with maple syrup. Perfect for a nutritious breakfast or brunch, they combine oat milk, maca powder, vegan protein, and a rich vegan dark chocolate coconut cream topping. Simple to prepare and allergen-friendly, these pancakes are topped optionally with vegan vanilla ice cream for an indulgent touch.
Ingredients
Batter
- 1 cup oat milk (or other plant-based milk)
- 1 teaspoon apple cider vinegar
- 1 cup all purpose flour
- 1 teaspoon baking soda
- 1 tablespoon maca powder
- 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil (melted)
- 1 teaspoon vanilla extract
- 2 tablespoons vegan protein powder
- 1 tablespoon peanut butter
- ½ teaspoon sea salt
Topping and Serving
- 5 tablespoons pure maple syrup
- 50 g vegan dark chocolate
- ½ cup coconut cream (or full fat canned coconut milk)
- Vegan vanilla ice cream (optional, to serve)
Instructions
- Prepare the vegan buttermilk: Combine the oat milk and apple cider vinegar in a bowl. Let it sit for 5-10 minutes to curdle slightly and create a vegan buttermilk substitute, which will help the pancakes rise and give a tender texture.
- Mix the dry ingredients: In a large mixing bowl, whisk together the all-purpose flour, baking soda, maca powder, vegan protein powder, and sea salt until well incorporated.
- Combine wet ingredients: In a separate bowl, mix the melted coconut oil, maple syrup, vanilla extract, and peanut butter until smooth. Then add the vegan buttermilk mixture from step 1 and stir until combined.
- Make the batter: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Avoid over-mixing to keep pancakes light and fluffy.
- Cook the pancakes: Heat a non-stick skillet or griddle over medium heat. Lightly grease with a little coconut oil or vegan butter. Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes. Flip carefully and cook the other side for another 2-3 minutes until golden brown. Repeat with remaining batter.
- Make the chocolate coconut cream topping: Gently melt the vegan dark chocolate in a microwave or double boiler. Whip the coconut cream until fluffy, then fold the melted chocolate into the cream until fully combined.
- Serve: Stack the pancakes on plates, drizzle with maple syrup, and spoon over the chocolate coconut cream. Optionally serve with a scoop of vegan vanilla ice cream for extra indulgence.
Notes
- Use oat milk or any plant-based milk you prefer for best flavor and texture.
- Allow the vegan buttermilk mixture to sit for at least 5 minutes to activate the baking soda properly.
- Do not overmix the batter; lumps are okay to maintain fluffiness.
- Adjust maple syrup sweetness to taste.
- For gluten-free option, substitute all-purpose flour with a gluten-free baking flour.
- Leftover pancakes can be refrigerated and reheated in a toaster or oven.
