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
Scale
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.
