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Easy Vegan Pancake

Easy Vegan Pancake


¾ cup whole wheat flour, spooned and leveled
½ cup all-purpose flour, spooned and leveled
1 tablespoon baking powder
½ teaspoon cinnamon
Heaping ¼ teaspoon sea salt
1 cup almond milk
1½ tablespoons avocado oil, plus more for the pan
1 tablespoon apple cider vinegar
1 tablespoon maple syrup, plus more for serving
1 teaspoon vanilla extract


Cooking Directions:

1. Whisk the flour, baking powder, sugar, vanilla extract and a pinch of salt in a bowl using a balloon whisk until mixed. Slowly pour in the milk until you get a smooth, thick batter.

2. Heat a little of the oil in a non-stick frying pan over a medium-low heat, and add 2 tbsp batter into the pan at a time to make small, round pancakes. You will need to do this in batches of two-three at a time. Cook for 3-4 mins until the edges are set, and bubbles are appearing on the surface. Flip the pancakes over and cook for another 2-3 mins until golden on both sides and cooked through. Keep warm in a low oven while you cook the remaining pancakes.

3. Serve stacked with lots of toppings of your choice, or serve with bowls of toppings for everyone to help themselves.

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