Vegan pancake recipe
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5 from 1 vote

Best Vegan Pancakes

Golden light and fluffy pancakes that are amazing anytime of the day. This recipe is super simple and won't disappoint. 
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Breakfast, Brunch
Cuisine: American
Keyword: breakfast, dairy free, Vegan, Vegan pancake recipe, Vegan pancakes, Vegetarian
Servings: 6 people


  • 2 Cups All purpose flour or Gluten free all purpose flour
  • 2 Cups Almond milk or any plant based milk
  • 2 Tbsp Apple Cider Vinegar
  • 4 Tbsp Coconut sugar
  • 2 Tbsp Baking powder
  • 2 Tbsp Coconut oil
  • 2 Tbsp Chia seeds optional
  • 1 tsp salt
  • 1 tsp vanilla essence or extract


  • In a bowl, add you flour, coconut sugar, salt, baking powder and chia seeds.
  • Add the apple cider vinegar to your plant based milk and let it stand for 2-5minutes.
  • Add your melted coconut oil and vanilla to your milk mix, then start pouring into the flour mix.
  • Whisk the batter until well combined. If it's too thick you can add a 2-3tbsp water. It will bubble as the vinegar reacts with the baking powder and this is perfect for creating fluffy pancakes. 
  • Put your stove onto a medium heat. Spray you pan with some oil and spoon your pancake mix into the pan. 
  • Cook until you see bubble forming on top of the pancake, then flip and cook for another 30 seconds until golden brown. 
  • Serve up with some fresh fruit, maple syrup and coconut cream.  


Any leftovers can be stored in the fridge for a few days or frozen for a few weeks in an airtight container. Just pop into a toaster to warm up and you're good to go.