Vegan Pancakes
Fluffy, golden, and completely plant-based, these pancakes prove you don't need eggs or dairy to nail a proper stack. The secret starts with a flax egg — just ground flaxseed and water stirred together until it gels — which binds the batter beautifully without any animal products. Oat milk gets a splash of apple cider vinegar to create a quick homemade "buttermilk," and that tangy reaction is what gives each pancake its tender, airy lift. Melted coconut oil and a touch of vanilla round out the flavor so every bite tastes rich and satisfying, not like a compromise. The batter comes together in one bowl in minutes, and the key is resisting the urge to overmix — a few lumps are your friend here. Cook them until bubbles dot the surface and the edges look set, flip once, and you've got perfectly browned pancakes ready for maple syrup and fresh berries. This recipe makes four servings, so it's just right for a weekend breakfast that everyone at the table can enjoy.
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 2 tbsp organic cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups oat milk
- 1 tbsp apple cider vinegar
- 2 tbsp coconut oil, melted and cooled slightly
- 1 tsp vanilla extract
For cooking
- 1–2 tsp coconut oil or vegan butter, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a separate small bowl or measuring cup, stir together the oat milk and apple cider vinegar. Set aside for 2–3 minutes, until slightly curdled.
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