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Vegan pancake recipe

Best Vegan Pancakes

Golden light and fluffy pancakes that are amazing anytime of the day. This recipe is super simple and won't disappoint. 
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Breakfast, Brunch
Cuisine American
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. 
Keyword breakfast, dairy free, Vegan, Vegan pancake recipe, Vegan pancakes, Vegetarian