Vegan Pancakes - The Buddhist Chef

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Vegan Pancakes





I’ve been working hard developing a vegan pancake recipe that is not only as good as traditional pancakes, but even better. Voilà! This egg-free, dairy-free pancake mix is so good that everyone will ask for more. Here is another wounderful breakfast idea: tofu scramble ! IMG_6279


3 cups all-purpose flour (450 g)
2 tablespoons sugar (30 g)
1 teaspoon baking powder (5 g)
1 teaspoon salt (5 g)
1/4 cup vegetable oil (60 mL)
1/2 teaspoon vanilla extract (2.5 mL)
3 cups soy milk, or your favorite non-dairy milk (750 mL)
3 tablespoons oil (45 mL) or as needed for cooking


In a bowl, combine flour, sugar, baking powder, and salt. Add remaining ingredients and whisk until mixture is smooth.
Heat 1 tablespoon oil (15 mL) in a non-stick pan over medium heat. Pour about 1/4 cup (60 mL) of batter into pan. Cook pancake for 2 minutes on each side until lightly golden. Repeat with remaining batter, adding oil as needed. Top pancakes with maple syrup and seasonal fruit.