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Fluffy Vegan Pancakes

Prep Time 5 minutes

Cooking Time 10 minutes

Yields 8 servings


  • 1 cup almond/cashew/oat milk

  • 1 tbsp apple cider

  • 1/3 cup of plain unsweetened almond/cashew/oat yogurt

  • 1 cup whole wheat flour

  • 1/3 cup rolled oats

  • 1 1/2 tsp baking powder

  • 1 tbsp ground cinnamon

  • 1/2 tsp baking soda

  • 1/4 tsp salt

  • 1 tbsp flax meal diluted in 3 tbsp water

  • 2 tbsp olive oil

  • 2 tbsp maple syrup

  • 1 tbsp pure vanilla extract

  • zest of an orange (optional)


  • Combine the plant based milk and vinegar, stir and let it rest until it's lightly curdled, at least 5min.

  • In a medium bowl, whisk together flour, oats, baking powered, cinnamon, baking soda and salt.

  • In a small blow, wish together 1 tbsp flax meal with 3 tbsp of water.

  • To the buttermilk mixture, whisk in the flax meal, olive oil, yogurt, maple syrup and vanilla.

  • Pour the liquid mixture into the flour mixture. Stir just until combined. Let the batter rest for 5 min so your pancakes will be nice and fluffy.

  • Meanwhile, heat a griddle and once hot you're ready to cook the pancakes.

  • Using 1/4 cup measuring cup, scoop batter onto a hot griddle.

  • Cook until small bubbles form on the surface of the pancakes, about 1-2min, flip and cook for another 1-2 min until lightly golden on both sides.

  • Pour some hot chocolate sauce and or serve with organic maple syrup and fresh berries.

  • Note- you can add orange rind to the batter, it gives it a wonderful smell and slight hint of citrus. Delicious.

  • Enjoy while they last.


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