Is there a better way to start a day than with a big stack of fluffy pancakes? A drizzle of maple syrup, some fresh berries and a big, steaming cup of coffee and the morning is perfect, isn’t it? So here is a super simple recipe for wonderfully fluffy and healthy vegan pancakes. Plus, there’s a variation with extra protein and some fun topping ideas. So, without any further ado, let’s get started.Jump to Recipe
Healthy Pancakes Without Eggs
I used to wonder why pancakes were labeled as such a super unhealthy and high calorie breakfast. Sure, classic pancakes aren’t baked with whole wheat flour. But other than that, they don’t really contain many ingredients that would make them an absolute cheat meal
However, that changed when I witnessed firsthand how many Americans (please no offense, but you won’t see this in Europe) eat their pancakes. With a stick of butter between each pancake and gallons of maple syrup on top. I don’t even want to calculate how many calories such a serving of pancakes eventually had.
But aside from the fact that you maybe shouldn’t your pancakes with gallons of syrup and pounds of butter, they are also easy to make vegan and more nutritious.
All you need is whole wheat and/ or oat flour, baking powder and baking soda, water, milk, and some applesauce.
The healthy whole grain alternatives provide plenty of fiber, minerals, and vitamins. The applesauce, on the other hand, replace the oil which is traditionally used for most vegan pancake recipes. Therefore, it ensures that our pancakes will be nice and moist.
For some extra proteins, you can replace some of the flour with vegan protein powder. But there’s more on that in a second. First, let’s take a deeper dive on the ingredients for these healthy vegan pancakes.
The quantities, as they are given in this recipe are equal to three servings or nine pancakes in total. However, feel free to double, triple, or halve them, depending on how many pancakes you need.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more (or less) than I do.
But to make these healthy vegan pancakes you’ll need …
- 150 grams or 1 cup (5.3 oz) of whole wheat flour (spelt or wheat)
- 75 grams (2.6 oz) or ½ plus 1/3 cup of oat flour (rolled oats, which are processed in a blender to flour)
- one teaspoon of baking powder
- half a teaspoon of baking soda
- one tablespoon of erythritol, xylitol or sugar
- one and a half tablespoons of unsweetened applesauce
- 200 milliliters, about ¾ cups or 6.7 fluid ounces of unsweetened almond milk
- 100 milliliters (3.4 oz) or 1/3 cup plus one tablespoon of sparkling water
- half a teaspoon of cinnamon and a pinch of salt
- some vegetable oil for frying
Variations & Substitutions
Instead of oat flour, you can also use the same amount of whole wheat flour (75 grams or ½ cup). However, if you have a blender at home, you can simply add your rolled oats to it and grind them briefly into flour.
Also, feel free to substitute the almond milk for another milk or non-dairy alternative of your choice.
Healthy Vegan Pancakes with Protein Powder
For extra proteins, you can either serve your pancakes with a protein-rich (plant-based) yogurt. Or you can simply mix some protein powder into the batter. In this case, you’ll use a total of 150 grams of flour (1 cup of whole wheat flour) and 50 grams of vegan protein powder.
However, since the protein powder will absorb more liquid, you should add some extra 60 to 100 milliliters of sparkling water. All other quantities and the preparation remain the same.
Funny Pancake Toppings
During my weeks in California, we had pancakes multiple times a week. And every time we were surprised by new creations such as granola pancakes, chocolate chip cookie pancakes or cinnamon raisins pancakes.
So inspired by that, here are a few funny ideas on how you can modify these healthy vegan pancakes.
- Granola Pancakes: Once you’ve added the batter to the pan, sprinkle the top with some granola.
- Blueberry Pancake: Add a few fresh or thawed blueberries to the top of your pancakes before flipping them over.
- Cinnamon Raisin Pancakes: To make these, simply double the amount of cinnamon and add a few raisins to the batter.
- Chocolate Chip Pancakes: As the name suggests, add a few dark chocolate chips to the batter.
- Banana Pancakes: Put some banana slices on the top of the pancakes. After flipping the pancake, they will caramelize a bit during frying, and they will add additional sweetness to your pancakes.
Healthy Vegan Pancakes – Here’s How to Make Them:
This recipe for my fluffy, healthy vegan pancakes is so easy that absolutely anyone can make it. All you need is a mixing bowl, a pan, and a spoon.
To make the oat flour, you’ll also need a blender. If you don’t have one on hand, you can also use instant oats or simply the same amount (75 grams or ½ cup) of whole wheat flour.
So first put your rolled oats in a blender. Within a few seconds they will be a fine flour. Now, put all the solid ingredients in a bowl and give them a quick mix.
Next, add the liquid ingredients. Now mix the dough well with a spoon or whisk so that it is lump-free.
Then heat your pan over medium heat and add a tiny bit of oil, spreading it well with a silicone brush or kitchen towel. And now it’s time to fry the pancakes. Depending on the size of your pan, feel free to bake several pancakes at a time.
If you like your healthy vegan pancakes a bit smaller like I do, just use two tablespoons of batter per pancake. However, if you’d like them larger, feel free to add three or four spoons for one pancake.
Once small bubbles have formed on the top and you can easily lift the pancake with your spatula, it’s time to flip it over and fry it for about two more minutes on the other side.
Fluffy Vegan Pancakes
In my opinion, a healthy and balanced breakfast is the best way to start the day. And if there is a little bit of time, I love to have a big breakfast.
For that I usually have some scrambled or fried eggs, some toast and of course a stack of fresh, fluffy pancakes. And since I always have the ingredients for these healthy vegan pancakes at home, it’s one of my favorite recipes for a nice weekend breakfast.
If you want to learn even more about the ingredients I always have in my pantry, check out this post: Stock your pantry with these healthy pantry essentials.
I hope you like this easy recipe for my healthy vegan pancakes and that you give it a try soon.
And in case, you’ve tried these healthy vegan pancakes, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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Healthy Vegan Pancakes
- 1 blender or food processor (optional)
- 1 mixing bowl
- 1 coated frying pan
- 150 g whole wheat flour (1 cup or 5.3 oz)
- 75 g oat flour * (2.6 oz or ½+⅓ cup)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tbsp erythrtiol alternatively xylitol or sugar
- ½ tsp cinnamon
- 1 pinch of salt
- 1½ tbsp unsweetened applesauce
- 200 ml unsweetened almond milk ** (~¾ cup or 6.7 fl oz)
- 100 ml sparkling water (⅓ cup + 1 tbsp or 3.4 fl oz)
- some vegetable oil
- Put the oats in a blender and grind them briefly to a fine flour.
- Mix all the solid ingredients in a bowl, then add the liquids and combine them to a smooth pancake batter.
- Add a little bit of oil to the pan and spread it well with a silicone brush or kitchen paper. Add two tablespoons of batter to the pan and let it fry over medium heat until small bubbles form on the top and the pancake can be easily lifted with a spatula.
- Flip the pancake and fry it for one to two minutes on the other side before removing it form the pan. Repeat the process until all the bater is used up.
- To keep the pancakes warm, stack them on top of each other and wrap them in tin foil. In addition, you can place this wrapped pancaked stack in the oven at about 40° to 50°C (~100°F).
- calories: 99 kcal
- fat: 2.3 g
- carbohydrates: 15.3 g
- protein: 3.1 g