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  • Writer's picturelaurenjanowiecki

Vegan Pancakes that don't suck

Updated: Feb 11, 2019

The Best Vegan Pancakes

I don't know what it is about pancakes on Saturday morning, but just the thought of it has me feeling some sorta way. & these.... are HANDS down THE best Vegan Pancakes on Jesus' big beautiful earth. They are soft, fluffy, super delicious and so simple to make. We make these bad boys from scratch, in a blender. Unlike most vegan bread or cake options, this one is actually fluffy, moist, and delicious. This is an essential recipe that every vegan needs for an easy, yet decadent Saturday morning breakfast, and is great served with a side of fresh fruit and coconut yogurt.

p.s. This recipe is Vegan and Vegetarian. This recipe is NOT gluten free or sugar free. You can substitute rice or almond flour to make it gluten free and stevia/ agave to make it sugar free.

As always, whether it is organic or not is up to you.

Easy: Prep Time 5 minutes Rest Time 10 minutes Cook Time 5 minutes

Healthy: only 400 calories + 1 servings of fruit (+ 32 grams protein topped w/ peanut butter & Walnuts)

Cheap: Less than $5 ... you should have 90% of these ingredients in your kitchen at all times.

Servings: 2 pancakes per serving- makes 12 pancakes


2 cup unsweetened non-dairy milk

4 tablespoons + 2 teaspoon coconut oil

2 medium banana, peeled

3 cups + 4 tablespoons all purpose flour

4 tablespoons sugar

2 tablespoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon pure vanilla

2 teaspoons ground cinnamon

1/2 teaspoon ground nutmeg

Optional Toppings:

Additional bananas peeled and sliced, maple syrup, Vegan Butter, Peanut butter, berries, chocolate chips, & chopped nuts.


Add all of the ingredients to a blender . It blends up much easier if you add the liquid ingredients first, followed by the dry ingredients. If you don't have a blender you can make them by hand. I will include instructions at the end. Blend the ingredients until smooth. Don't over blend. turn it off as soon as everything is smooth and combined. It should take less than a minute. Leave the batter to rest for at least 10 minutes. It will be thick. Don't be tempted to thin it. Preheat your griddle, skillet or frying pan while it rests.  Lightly grease the pan/griddle with a brush, then pour the batter on in rounds, about 1 ladle full per pancake or roughly ⅓ of a cup. Leave to cook until bubbles appear all over the top and begin to pop, then flip very gently.Allow to cook for another 2 to 3 minutes until golden then remove from the pan and serve immediately. 

To make by hand (if you absolutely have to):

Mash the banana really, really well until it is a puree consistency. Beat it together with the milk and oil until combined well. Add all of the dry ingredients to a bowl, whisk them together, then gradually pour in the milk, stirring as you go to work out the lumps. Stir until all of the flour is absorbed and the batter is smooth, then leave to rest for 10 minutes before carrying on as above. 

I HIGHLY recommend the first way... i mean if you have to, go borrow your moms blender lol.


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