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Fluffy vegan pancakes


Who says pancakes need eggs?! Perfectly fluffy pillows of pancakey goodness!

Super easy

Fluffy vegan pancakes
Preparation time
Cooking time


For 1 Batch(es)

vegan pancakes

  • 200 grams flour (I use a mix of all purpose/ww, but either will work fine)
  • 1 tablespoon baking powder
  • 1 pinch salt
  • 1 heaped tablespoon chia seeds/ground flax seeds
  • 160 grams non-dairy milk (almond or soy work great)
  • 125 grams water
  • 3 tablespoons oil (I use sunflower, but use any you like!)
  • 2 tablespoons maple/agave/brown rice syrup (granulated sugar will also work)
  • 1 teaspoon vanilla extract

Fluffy vegan pancakes Directions

  1. Lightly grease and pre-heat pan/griddle to a medium heat
  2. Place all ingredients into mixing bowl, place on lid and m/c
  3. Mix on speed 4 for about 20 seconds, remove lid and scrape down sides of mixing bowl
  4. Blend speed 4 for 10 seconds
  5. Pour batter into hot pan, using your own size preference as a guide (we prefer smaller size pancakes for little tummies, approx 3in)
  6. Leave pancakes to cook for a few minutes, ensuring lots of lovely bubbles are appearing before you are flipping, then cook for a further 1-2 min
  7. Serve with maple syrup, fresh fruit, coconut whipped cream, whatever you fancy!

Recipe notes

This recipe makes about 8 regular sized pancakes (4inch), double for left-overs. Great for lunches and after school snacks!

These pancakes freeze well 

Add mix-in's (fruit, choc chips, nuts, etc) at the end and stir gently on speed 2/ reverse til evenly combined

The pan may need to be re-greased during cooking

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