Vegan Pancakes – Fluffy & Delicious Coconut Milk Pancakes (Oil Free)

These vegan pancakes are the perfect way to savor your Saturday and Sunday mornings. This recipe is oil free, egg free and dairy free and uses canned coconut milk to add richness and flavor.

My sister used to make pancakes at our house almost every weekend. Since she was visiting me, I asked her to help me make a version that’s egg-free, dairy-free, and oil-free, and this is what we came up with.

We’re very happy with how they turned out! Here’s our recipe for vegan pancakes, step by step. Thanks, sis!

How To Make Vegan Pancakes (Step By Step)

The first thing you need to do when making pancakes is to mix the dry ingredients together. Mix together the flour, baking soda, baking powder, salt, and sugar.

Next, we’ll put the wet ingredients in a separate bowl and mix them. We’ll use aquafaba in this recipe as an egg replacer. It works well as a binding agent and helps add volume to the pancakes.

To make them extra fluffy, you can beat your aquafaba with an electric hand mixer for about 2 minutes or until it has reached a thick foam.

Then mix in the rest of your wet ingredients. I used canned coconut milk in this recipe. You should use a good quality canned coconut milk that contains separated coconut cream and coconut water.

After measuring out 1/4 cup of coconut cream, pour out all the coconut water and enough extra coconut cream to make 1 cup.

Use a whisk to blend your liquid ingredients together very well.

READ  Vegan Pancakes

Then combine wet and dry ingredients and stir together gently. You don’t want to overmix the batter at this point.

Your pancake batter should look something like this:

If the batter seems too thin, you can add a little more flour to it. I notice that I have to use more flour in the winter than I do in the summer, no matter what I’m baking.

Then pour your batter on to a hot griddle. HOT is the key here! I strongly recommend using an electric griddle like the one I use because it’ll heat your pancakes evenly and has a nice level surface so your pancakes don’t all crowd to the edges.

The pancakes will be ready to flip when bubbles appear on the surface and start to open and dry up. The bottom side should be a golden brown color. Then you can flip them over.

Cook the 2nd side of the pancakes for about 1 minute.

Once your pancakes are all cooked up, you can serve them with a variety of toppings. Vegan butter is great but you could also use coconut cream. Berry syrup or the classic maple syrup is the perfect way to top them off.

Vegan Pancakes Whole Food Plant Based No Oil
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5 from 1 vote

Vegan Pancakes (Oil Free)

Treat yourself to these classic pancakes for a deliciously vegan breakfast.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
Course: Vegan Breakfast Recipes
Cuisine: American
Author: Shannon Hakala

Ingredients

Wet Mix

  • 3/4 cups aquafaba
  • 1/4 cup coconut cream
  • 1 cup coconut water + coconut cream
  • 1 tsp vinegar

Dry Mix

  • 1 1/2 cups flour
  • 2 Tbsp sugar
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp potato starch corn starch okay too
  • 1/2 tsp salt

Instructions

  • Mix wet ingredients in a bowl. In a separate bowl, mix dry ingredients.
  • Combine wet and dry ingredients, do no overmix.
  • Pour pancake batter on to hot griddle. Flip over when bottom surface appears browned and top of pancakes shows dry bubbles. Cook 2nd side about 1 minute.
  • Serve with vegan butter and maple syrup.
READ  Strawberry Muffins w/ Streusel Topping (Vegan)

Try my other vegan breakfast ideas!

Vegan French Toast | Blueberry Muffins

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