The BEST VEGAN FLUFFY PANCAKES areFluffy Vegan Pancakes are just 7 ingredients and 1 bowl. They are oil-free, soft, fluffy and made with no eggs and are dairy-free!
Happy New Year everybody! I've enjoyed my little break and am now back to posting some amazing recipes this year. I've written so many and am so excited to share them all with you. 2017 is going to be full of reaching more big goals, facing fears and walking with confidence. Too often I let fear creep in and try to hold me back, but life is just way too short for that.
So many amazing things happened this past year with my blog and the growth of it, including releasing my very first Ebook! I also had the honor of being in my first movie documentary, Eating You Alive. The response to that movie has been outstanding, so I really recommend you get the DVD (which was just released!) if you haven't seen it yet. The experience was amazing. Also, Forks Over Knives just released their very FIRST magazine and a couple of my recipes and mini feature are in it! Look at the Pg. 48 feature spread "8 ingredients or less", that is my blog tagline. That spread includes 2 of my recipes.
Ok, back to pancakes.
HOW DO YOU MAKE VEGAN FLUFFY PANCAKES WITHOUT EGGS?
The key milk for these pancakes is my usual go-to, canned "lite" coconut milk. Reason being, there is no oil or fruit puree in the pancakes, so the fat content in the coconut milk is needed for both the fluff factor and moisture. It is thicker than other milks like storebought cashew, almond, soy, etc. They are not going to be as good with other milks. So, take my advice and use the canned coconut milk. Also, to make them super duper fluffy without eggs is to use potato starch. It absolutely makes them so fluffy and cooked through and not gummy like so many vegan pancakes.
I've been making these for about 6 months nearly every weekend. They are SO easy to make, vanilla-infused and are absolutely delicious, incredibly soft and fluffy! No weird ingredients, NO OIL and no eggs are needed. They are also just 7 ingredients and made in 1 bowl!
Oh! And I served these over the holidays while my mother-n-law was here and she absolutely loved them! So, there you go, she is not vegan either!
Yields 7 large pancakes (using 1/3 cup each batter)
Vegan Fluffy Pancakes
The Ultimate Fluffy Vegan Pancakes right here! Easy and fast to make and made in just 1 bowl. These are oil-free, super soft, incredibly fluffy and sure to please anybody, vegan or not! These will, without a doubt, become a regular in your household!
20 minPrep Time
10 minCook Time
30 minTotal Time
5 based on 3 review(s)
1 1/2 cups (200 g) whole wheat pastry flour
3 tablespoons (30 g) potato starch, patted down well
1 tablespoon (15 g) baking powder
1/2 teaspoon (2 g) fine sea salt
1 1/4 cups (300g) "lite" canned coconut milk, room temp and shaken well first (don't recommend other milks, see post above)
2 1/2 tablespoons (50 g) pure maple syrup
1 tablespoon (15 g) vanilla extract
1/2 tablespoon (7 g) apple cider vinegar
Optional add-ins: We eat these plain and love them, but I also add chocolate chips sometimes for my daughter. For cinnamon, add 1 teaspoon.
Make sure your liquids are at room temperature, as cold will make your pancakes less fluffy.
To a large bowl, add the flour, potato starch, baking powder and salt and whisk very well.
Pour in the milk, syrup, vanilla and vinegar. With a spoon, gently stir the ingredients in a folding motion from the bottom. You just want to mix just until all the flour is incorporated. Don't overmix or the pancakes will be more tough because of them being wheat.
Very important for fluffy and cooked through pancakes, leave the batter to sit for 15 minutes. At the same time, turn on your pan to medium-low, closer to low. Your pan must heat up at the same time your batter sits. This will ensure your pancakes are all fluffy and cooked through well. You will notice how much your batter poofs up after the 15 minutes.
Lightly spray the pan and pour a 1/3 cup of batter onto the pan, it should be fairly thick, but smooth. Just slightly smooth the top, but don't overspread out the batter, or your pancakes will be more thin. Cook the first side until the top is forming a dry look, the edges are looking dry and firm and some bubbles are on top. You can peak underneath to make sure they aren't browning too quickly. If they are, slightly reduce the heat. Flip over and cook another minute. Repeat.
Nutrition per pancake (based on 7): 171.5 calories, 2.8 g fat, 30.4 g carbs, 3.8 g protein, 3.8 g fiber, 5.6 g sugar, 351.4 mg sodium
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!