The Easiest Vegan Pancakes

Are you a pancake lover and do you also have an extremely busy and active life? This is the recipe for you! You won’t have to break any poor hen’s eggs or worry over your pancakes being high in cholesterol, because these ones are made from plant only ingredients and are cruelty-free.


1/2 cup of whole grain flour
1/2 tsp of baking powder
a little under 3/4 cup of almond milk (or any other plant based milk)
2 squirts of vanilla stevia * or 3-4 Tbs maple syrup (you can always add more when you serve the dish)
optional: 1/2 cup of fresh or frozen blueberries

Utensils: a good non-stick frying pan

And… Action:

Begin by mixing the dry ingredients in a bowl and then adding the liquids to it slowly and stir and check whether more liquids should be added, until it becomes a smooth batter. By adding the liquids slowly you can always stop at the right time, but once you’ve added too much, you’ll need to add more flour etc. which will change the ratio. I recommend tasting the batter before frying—no problem there because it’s all plant-based ingredients!!!

Heat the pan on a 3-mark (low) heat and insert a load of the batter in with a ladle. Cover the pan with a lid for about 4-5 minutes, then flip the pancake over and continue frying for another 3 minutes. This technique allows for no oil to be used for the frying.  And… Cut! You’ve got it!

Serving suggestion: Serve with fresh bananas, cinnamon and maple syrup.

For a list of all the special ingredients I’ve used in my recipes, check out the vegaNoga e-Store.

* I like using stevia drops. I find they sweeten my dishes with no added calories and are absorbed by the body without bothering the glycemic load. I don’t exceed more than a few drops a day and most of my sweet food is from natural fruit. My favourite brand is NuNaturals Nustevia Vanilla Alcohol Free Stevia liquid.
Some brief information on stevia by Dr Michael Greger here

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