Print

The Easiest Ever Vegan Pancake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Forget complicated recipes – this vegan pancake recipe is easy and totally foolproof! Enjoy a delicious stack of vegan pancakes cooked just the way you like them. Just 4 ingredients and 15 minutes are all that’s required.

Ingredients

Scale

Instructions

  1. Place the dry ingredients into a bowl, followed by the milk, and whisk or stir all of the ingredients until the batter is smooth.
  2. Heat a large nonstick skillet or griddle over medium heat. Pour the desired amount of batter (I usually do 1/3 cup) into the skillet, When the bubbles appear on the surface and begin to break (about 30-45 seconds), flip the pancake and cook the other side for about 20-30 seconds.
  3. Repeat until you have used all of the pancake batter.
  4. Drizzle with warm maple syrup and enjoy! 

Equipment

Notes

Place in a covered container and place in the refrigerator for up to 5 days. Reheat in the microwave or toaster oven.

These pancakes freeze very well. To freeze, stack them in a large ziplock plastic bag, seal, and freeze. Pop them in a toaster oven or microwave to reheat.

Most pancake recipes will tell you to leave some lumps or the pancakes will become too dense. These pancakes are not light and fluffy, they are thin and resemble more of a crepe. So, you want the batter to be very smooth and free of almost any lumps. 

If you prefer a thicker pancake use less almond milk.

The amount of batter you used for each pancake will determine how many pancakes you can get per batch. Using 1/3 a cup of batter usually yields about three pancakes and 1/4 cup of batter yields about 5 to 6 pancakes.

Nutrition

Find it online: https://shaneandsimple.com/the-easiest-ever-vegan-pancake-recipe/