Pancakes. A classic brunch recipe, with endless options for toppings. And they even have their own day!
Not only are pancakes delicious but they are pretty easy to make too. Which makes them ideal for a weekend breakfast or a sweet treat.
And don’t worry, just because you are vegan, it does not mean that you have to miss out on pancakes. The good news is that there are lots of different options when it comes to whipping up egg free pancakes.
Here is our recipe for the perfect, healthier, vegan pancakes!
Healthy vegan pancake recipe
These healthy, whole grain, eggless pancakes can be made from scratch in just 20 minutes and will be loved by adults and children alike.
The only thing you have to decide is what to put on them!
This recipe will make two pancakes without eggs. But if you have got an appetite or you are making them for the whole family, then just scale up the quantities to make a larger batch.
These vegan American pancakes contain just 170 calories and are packed with protein and fibre, thanks to the spelt flour.
- 42g spelt flour
- 1 level teaspoon of baking powder
- A pinch of salt
- 80ml of a non-dairy milk alternative, such as oat milk
- ¾ teaspoon chia seeds
- ½ teaspoon apple cider vinegar
- ½ teaspoon vanilla extract
- Stir together the non-dairy milk and the chia seeds in a bowl
- Add the vanilla extract and apple cider vinegar and give it another stir
- Combine the flour, baking powder and salt in another bowl
- Pour the liquid mixture into this bowl and stir them together to combine the ingredients. Do not over-mix at this point. Leave the mixture to rest for 10 minutes
- If you have a good non-stick frying pan then you should be able to cook the pancakes without using any oil. If you are worried about sticking, then add some oil to a pan and heat over a medium heat
- Once the pan is hot, spoon the vegan pancake mix into it, making your pancake around 4 inches in diameter.
- Turn the heat down slightly and wait until you start to see bubbles forming on the top of the pancake. When these appear, flip the pancake over and cook for another two minutes. If you fancy it, now is the time to have a go at tossing your pancake! And your fluffy vegan pancakes are ready to serve straight away.1
Best vegan pancake toppings
Pancakes are pretty versatile – there are endless topping combinations that you can add to make them tastier, and many toppings which add extra nutrition. A great start to the day.
Here are some of our favourite toppings for pancakes:
The nutty one
Spread your nut butter of choice (peanut butter, cashew butter or almond butter all work well) over your pancake and then sprinkle some toasted pistachios over the top.
Nuts are good sources of fibre and protein2 so adding these to your breakfast will help to keep you feeling full all the way through until lunchtime.
Blueberries make a great addition to pancakes and you can even add them to the batter when cooking if you prefer.
Sprinkle blueberries over the top of your pancakes once they are ready. Or make your own blueberry compote.
Blueberries are little wonder fruits which are packed with antioxidants and phytofavinoids, as well as being high in both potassium and vitamin C.3
The savoury one
If you prefer a savoury breakfast then this is the topping for you.
Cook mushrooms and tomatoes in a pan and add your non-dairy milk alternative until combined into a chunky sauce. Then simply pour over the top of your pancakes.4
Tomatoes are an excellent source of vitamin C, potassium, folate and vitamin K5 whilst mushrooms are rich in the B vitamins riboflavin, niacin and pantothenic acid.6
This means that you have got lots of nutrients covered with this quick and easy pancake topping.
The traditional one
If you are a traditionalist at heart then you cannot go wrong with the classic lemon juice and sugar topping.
If you want to steer clear of refined sugar then try replacing this with a natural sugar substitute such as fructose.
Lemons have lots of vitamins, minerals, phytonutrients and antioxidants. They are great sources of vitamin C and folate.7
This might not necessarily be the healthiest vegan pancake topping but everyone needs a treat once in a while!
Last Updated: 8th February 2021
Author: Bhupesh Panchal, Regulatory Affairs
Bhupesh started his career as a clinical toxicologist for Public Health England, advising healthcare professionals all around the country on how to manage clinical cases of adverse exposure to supplements, pharmaceuticals, cosmetics, industrial chemicals and agricultural products. After 7 years in this role and a further year working as a drug safety officer in the pharmaceutical industry, Bhupesh joined Holland & Barrett as a Senior Regulatory Affairs Associate in 2019.
In his spare time, Bhupesh likes to cycle and has been learning to speak Korean for several years.