Vegan Pancake Recipe
Prep time
Cook time
Total time
Make delicious fluffy pancakes from scratch that have no dairy or eggs! This recipe makes the best vegan breakfast ever, don't forget plenty of vegan butter and maple syrup.
Recipe type: Breakfast
Cuisine: American
Serves: 2
  • 1 cup organic, unbleached flour
  • 1 tbsp cane sugar
  • 2 tsp baking powder
  • ⅛ tsp salt
  • 1 cup soy or almond milk
  • 1 tbsp vinegar
  • 2 tbsp coconut oil
  1. Turn your griddle to medium heat.
  2. Combine your flour, sugar, baking powder and salt in a bowl. In a large glass or bowl add your soy milk with 1 tbsp of vinegar and whisk well. This will turn your regular soy milk inot soy buttermilk!!!
  3. Allow this to sit for about 5-10 minutes, then add the soy buttermilk and coconut oil to your mixture, and mix until smooth without clumps.
  4. When your griddle is hot, grease with a tbsp of coconut oil and spoon your batter onto your cooking surface. Flip your pancakes carefully when you see that the bubbles have stopped opening and closing. Continue to cook until the other size of your pancake is cooked and remove from heat.
Top with coconut oil, maple syrup or strawberries and coconut cream! Happy Breakfast!
Nutrition Information
Serving size: 1 serving Calories: 393 Fat: 15.45g Carbohydrates: 53.5g Sugar: 6g Sodium: 574mg Fiber: 1.9g Protein: 7g
Recipe by The Edgy Veg at