Fluffy, Vegan Pancakes

You'll never need another pancake recipe once you try these. So soft, so FLUFFY, so incredibly delicious, I guarantee everyone will love them and they'll never guess they're vegan! Shhhh.

Top them however you desire; I like mine with creamy almond butter, fresh blueberries, and pure Canadian maple syrup!


+ 1 cup whole wheat flour

+ 1 tsp baking powder

+ ¼ tsp baking soda

+ ¼ tsp salt

+ 1 tbsp pure maple syrup

+ 2 tbsp coconut oil, melted

+ 2 tsp pure vanilla extract

+ 1 1/3 cups plant-based milk

+ 1 tbsp ground flaxseed

+ 1 tsp apple cider vinegar

+ 1 tsp ground cinnamon


1. In a medium bowl, combine melted oil, flaxseed, apple cider vinegar, maple syrup, and vanilla and stir well.

2. Slowly add in the plant milk.

3. In a separate bowl, combine all dry ingredients and whisk well.

4. Add the dry ingredients into the wet ingredients and stir until just combined. Be careful not to over-mix!

5. Lightly coat nonstick pan with coconut oil and cook 1/3 cup pancake batter over medium heat. Cook 2-4 minutes or until bubbles can be seen along the edge. Flip and cook another 2 minutes on the other side, or until light golden brown. Makes roughly 6 pancakes.


Serving: 1 pancake

Calories: 150.2

Fat: 6g / Carbohydrates: 22g / Protein: 3g