Vegan Pancakes: Four Ways

Pancakes are the ultimate comfort food for any time of the day. Make them fresh for breakfast, reheat them for lunch, and pancakes for dinner? Why not!

My free time is usually spent experimenting with recipes and improving my foodie status.

All four recipes below are my own vegan variations of some classic pancake favourites.

1. Traditional Pancakes  

These pancakes are meant to mimic those classic American-style flapjacks that we all know and love, but with a vegan twist.

Recipe:

-1 cup unbleached flour.

-2 tbsp white sugar (or honey).

-1 tbsp baking powder (add more for extra fluffiness).

-1/4 tsp salt.

-1 cup non-dairy milk. I find the best option is Almond Breeze’s unsweetened almond milk as it doesn’t give an overpowering aftertaste of sugar and flavoring additives like other vegan milk substitutes.

-1 tsp vanilla.

-1/2 cup applesauce (this acts as your egg substitution).

-1 tablespoon coconut oil.

In a large mixing bowl, mix together all your dry ingredients: flour, sugar, baking powder, salt.

In another smaller mix, mix your wet ingredients: almond milk, vanilla, applesauce.

Once your bowls are prepared, mix the batter together. This can be done either by hand with a whisk or with an electric mixer.

Melt the coconut oil in a pan on medium heat. Once melted, spoon out your desired pancake amount onto the pan and flip when you see golden brown on the underside.

Serve with your choice of fruits or vegan syrups for the ultimate lumberjack feast.

1. Dark Chocolate and Raspberry

If you’re really looking to upgrade your pancake game, these decadent treats are where it’s at.

    Recipe:

-1 cup unbleached flour.

-3 tbsp white sugar.

-1/4 cup vegan cocoa powder.

-1 fresh or frozen raspberries.

-1 tbsp baking powder (add more for extra fluffiness).

-1/4 tsp salt.

-1 cup non-dairy milk. To kick this recipe up a notch, I suggest using coconut milk or cream in a can for a more desert-like taste.

-1 tsp vanilla.

-1/2 cup applesauce (this acts as your egg substitution).  

-1 tbsp coconut oil.

In a large mixing bowl, mix together all your dry ingredients: flour, cocoa powder, sugar, baking powder, and salt. In another smaller bowl, mix together your wet ingredients: coconut milk, vanilla, applesauce.

Once your bowls are prepared, mix wet mix with the dry. This can be done either by hand with a whisk or with an electric mixer.

Before cooking, gently fold in your raspberries into your batter. Again, melt the coconut in a pan on medium heat. Once melted, spoon out your desired pancake amount onto the pan and flip when you see golden brown on the underside.

Now you can enjoy the ultimate chocolatey breakfast treat!

1. Lemon and Sugar PANcrêpes

These pancakes are a twist on classic French crêpes.

Recipe:

-1 cup unbleached flour.

-2 tbsp white sugar.

-1 tbsp baking powder (add more for extra fluffiness).

-1/4 tsp salt.

-1 cup non-dairy milk. For this recipe, it is important to use unsweetened almond milk as to not overpower the simplicity of the recipe.

-1 tsp vanilla.

-1/2 cup applesauce (this acts as your egg substitution).

-1 tablespoon coconut oil.

    For garnish:

-juice of 1 lemon.

-1 tbsp white sugar.

In a large mixing bowl, mix together all your dry ingredients: flour, sugar, baking powder, salt. In another smaller mix, mix together your wet ingredients: coconut milk, vanilla, applesauce.

Once your bowls are prepared, pour your wet mix into the dry mix. This can be done either by hand with a whisk or with an electric mixer.

As before, melt the coconut in a pan on medium heat. Once melted, spoon out your desired pancake amount onto the pan and flip when you see golden brown on the underside.

Once cooked, squeeze lemon juice over your pancakes and then sprinkle sugar on top. Et voilà! You have some sweet citrus pancakes.

1. Blueberry buckwheat

Last, but certainly not least, are these buckwheat beauties.

Recipe:

-1 cup buckwheat flour.

-2 tbsp brown sugar.

-1 tablespoon baking powder (add more for extra fluffiness).

-1/4 tsp salt.

-1 cup non-dairy milk. It is recommended that you use a lighter vegan milk substitute as the buckwheat flour is very heavy and more difficult to mix.

-1 tsp vanilla.

-1/2 cup applesauce (this acts as your egg substitution).

-1 tablespoon coconut oil.

-1/2 cup fresh blueberries.

In a large mixing bowl, mix together all your dry ingredients: buckwheat flour, brown sugar, baking powder, salt. In another smaller mix, mix together your wet ingredients: almond milk, vanilla, applesauce.

Once your bowls are prepared, pour your wet mix into the dry mix. This can be done either by hand with a whisk or with an electric mixer.

After your batter is mixed, gently fold on your blueberries.

Don’t be concerned if these pancakes take a little longer to cook, it’s just the thickness of the buckwheat and the taste is well worth the wait.

As before, melt the coconut in a pan on medium heat. Once melted, spoon out your desired pancake amount onto the pan and flip when you see golden brown on the underside.

I hope these four recipes will help you to create some easy and delicious goodies for any meal of the week. I encourage people to play with the proportions of the recipes and ingredients in order to customize the pancakes to your taste.

Bon appétit!

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