Pancakes that require only FIVE ingredients and no more than 15 minutes from start to finish? Boom! You’re welcome. Ladies and gentlemen, Five Ingredient Easy Vegan Pancakes!
You love pancakes, but the thought of trying to make them healthy, and from scratch, can be intimidating. You’re wanting to stay away from dairy, processed ingredients, oils and other questionable things that don’t belong in pancakes, but it seems impossible. Do these type of pancakes actually exist? Yes, they do.
Don’t let the fact there are only five ingredients cause you to look down on these as the lesser of pancakes. They are delicious and follow, what I consider to be, some very important dietary guidelines: extremely low-fat; whole grain; no moo milk or eggs; and no oils. Heavenly!
Look, here’s the bottom line: Food that is easy to make, plant-based, and delicious is not expensive or complicated, yet that’s what we’ve been lead to believe. Myth: Busted! The truth is, you’re not going to go broke or break a sweat making these pancakes, everyone will just think you did. So let them think it. You’ll probably get some really cool pity points and they’ll feel as though they owe you something. Once again, you’re welcome.
Seriously, I hope you enjoy these pancakes because they…
- Are crazy simple
- Take very little time to make
- Look like something from a fast food restaurant
- Taste sweet & nutty
- Make you look freaking brilliant
- Are very tasty
- Show how much I care about you
That’s it! Go make’em – Five Ingredient Easy Vegan Pancakes!
If you’re looking for more breakfast options, you should really try my Smoky Maple Tempeh Bacon and Spicy Vegan Breakfast Sausage Patties, and my Damn Good Tofu Scramble with these bad boys. Also, my Wicked Blueberry Pancakes are pretty awesome as well.
Oh, hey, uh…how ’bout you go here and SUBSCRIBE if you haven’t already? I’d really appreciate it:)
Five Ingredient Easy Vegan Pancakes
These pancakes require only five ingredients, super easy to make, and require very little time. Oil-free, dairy-free and low-fat.
- Total Time15 minutes
- Yield6 pancakes 1x
- DietVegan
Ingredients
- ½ cup whole wheat flour
- 1 tbsp. organic cane sugar (brown sugar works well)
- ½ tsp. baking powder
- ¾ cup unsweetened almond milk
- ½ tsp. vanilla
Instructions
- Heat a nonstick skillet over medium heat or slightly below.
- Place all dry ingredients into mixing bowl and whisk to combine.
- Add wet ingredients and whisk until batter is smooth. The batter should be a little runnier than what you are used to so play around with the consistency just a bit. It’s what makes these pancakes cook, brown, and taste so good.
- Pour ¼ cup of the batter into the center of the pan. Cook until bubbles appear and begin to break, usually about a minute. Flip pancake and cook for another 30-45 seconds.
- Keep going until you run out of batter.
Notes
Try Smoky Maple Tempeh Bacon and Spicy Vegan Breakfast Sausage Patties with these bad boys.
If you want to look like a real O.G. of pancakes, add some delicious toppings like blueberries, bananas, walnut or whatever else you can think of. There’s no limit!
Be sure and let your pan completely heat up before you start cooking.
If you are using a nonstick griddle, preheat about 350. They won’t look the same as when cooked in a non-stick skillet, at least they don’t when I cook them, but they’re still delicious.
- Prep Time: 5 mins
- Cook Time: 10 mins
- Category: Breakfast
- Cuisine: Vegan
Nutrition
- Serving Size: 3 Pancakes
- Calories: 145
- Sugar: 6.5 g
- Sodium: 71.6 mg
- Fat: 1.8 g
- Carbohydrates: 29.1 g
- Fiber: 3.2 g
- Protein: 4.5 g
- Cholesterol: 0 mg
These pancakes were a fine alternative to your fluffy pancakes, which have been my go-to recipe only because I had tried that one first. Truth is, I prefer the thickly, fluffier ones. Just a personal preference. Also, fluffier ones were easier to flip, sticking less to the pan. I doubled the current recipe to shoot for 12 pancakes but I wound up with only 8 (following the recipe : ¼ cup of batter per pancake). Oh well. This is a good alternative for folks who prefer thinner pancakes. Thank you for all you do for your followers.
My daughter has Autism abs durst eat meat. Unknown if it’s due to texture. She craves carbs and dairy and is very picky about smells and tastes as most autistic are. We don’t go to fast food places for chicken nuggets… her stomach is very sensitive and I’m looking for ways to get protien abs healthy foods tat is tasty for both of us… I’m anemic so iron and protien are important for both of us. We both have iron deficiency anemia. And I need more prurient in my diet and I want my daughter to eat healthier. I’d lounge to try to get her away from milk…I know I’ll have a hard time getting her to try ask the milk alternatives… my son isn’t vegetarian but his stomach felt better once he switched to Silk to drink instead of milk. Hee used to get painful stomach cramps and he now buys Silk… I’ll have too see what my daughter may like.. on top of it I don’t really line touching raw food. I’m afraid of getting sick from it…. even thigh I know I need my iron and protien and muy body seems to prefer steak fur the iron and nutirents. I tried going vegetarian once and it failed i was unhealthy and i don’t think did it properly. But I’m looking at done recipes that aren’t spicy and i like the pancake idea. I’ve copied about 3 recipes from here so far. Looking to eat healthy and feel healthy. My son has considered trying vegetarian but i know he’s a meat eater but o know he’ll eat vegetarian dishes of tasty… I’m looking for things tat aren’t crunchy or hard. And tasty. Thank you for some recipes!
Thanks for your note, Azure. I hope some of these recipes help. Blessings.
Simple and delicious!
Thank you!
So cool that you have started this recipe blog. I have somewhat followed your journey on Facebook as you stopped eating what most of us Americans dump into our bodies daily. The truth is in the pictures!! I am a Culinary Arts teacher and I love finding healthy alternatives, so I can’t wait to get some tried and true recipes from you. We have recently found out that my oldest daughter is lactose intolerant, and that dairy has been the culprit of her eczema for years. So, we will be cooking very differently in our home. Turn this into a healthy eating app and you might be the next Pinterest!! Good Luck 🙂
Tara, thanks so much for the kind words and encouragement! I just want to share my story and help others. Three of our five children struggled with eczema and dairy was the main cause as well. It’s amazing how food can either heal or hurt. Let me know if I can ever help with anything. Peace.