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Pancake recipes

Vegan pancakes and crepes

31 Jan 2022 • 3 min read


Pancakes. A classic brunch recipe, with endless options for toppings. And they even have their own day!

Whether you prefer them as an indulgent breakfast food or as an after-dinner treat, pancakes are undeniably tasty.

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.

The good news is that there are lots of different options when it comes to whipping up vegan pancakes. Whether you’re looking for a vegan crepe recipe or fluffy vegan pancakes (American style), check out our three favourites below.

3 vegan pancakes recipes

Get practising your pancake flipping skills with our top 4 tasty vegan pancake recipes.

  1. Classic vegan gluten free pancake (crepe style)

Making the classic crepe vegan isn’t so hard, after all!

Made with a vegan egg replacement and gluten free flour, these crepe style bites are suitable for those following a dairy free or gluten free diet.

Enjoy them with a variety of scrumptious toppings, both sweet and savoury!

Serves: 1-2 (adjust ingredients accordingly if serving more people)


How to make the classic vegan gluten free pancake (crepe style)


Place the flour in a bowl and make a well in the centre.


In a separate bowl, whisk the vegan egg in with the milk. Pour into the flour mix, a bit at a time, and stir well.


Heat up some oil in a frying pan. Once hot, pour in some of the pancake mix so it covers the bottom of the pan with a thin layer of batter.


Cook for around three minutes or until the bottom of the pancake is golden. Flip and repeat on the other side.


Once all the pancakes are cooked, serve with your favourite choice of fresh fruit or keep it simple with a drizzle of agave syrup and a squeeze of lemon.

Got some egg alternative left over? Don’t let it go to waste! Try our other vegan egg recipes such as Vegan Brownies, Gingerbread Cake, and Breakfast Bars.               

  1. Healthy vegan American pancake recipe (fluffy)

Here is our recipe for the perfect, healthier, vegan pancakes.

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.

Serves: 1-2 (adjust ingredients accordingly if serving more people)


How to make the healthy vegan American pancake


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. Vegan protein pancake recipe (fluffy American style)

Want some extra protein served up with your stack of pancakes? We’ve got you covered with this simple vegan protein pancake recipe.

They’re super fluffy, take a few minutes to make, and require just 4 ingredients – what’s not to love!

Put down the protein shaker and pick up the whisk, here is your new favourite protein-packed treat.

Serves: 1-2 (adjust ingredients accordingly if serving more people)


  • 120g plain flour
  • 28g vegan protein powder (any flavour)
  • 2 tbsp maple syrup or agave nectar
  • 1 tbsp baking powder
  • ½ tsp salt
  • 250ml water (+ more if needed)

How to make the vegan protein pancake


Mix all the dry ingredients in a bowl


Add the sweetener of choice, slowly add the water, and mix until thick, a little lumpy, and pourable. Add more water if it’s too thick


Let the batter rest while you heat a non-stick pan on a low-medium heat. Use a little cooking spray or oil if you don’t have a non-stick pan


Pour around ¼ of the mix per pancake into the pan


Cook until the edges of the pancake look firm and dry, and bubbles start to appear


Flip and then cook for a further 1-2 minutes


Enjoy right away for maximum deliciousness!

  1. Vegan banana pancake recipe

No eggs? No problem. Banana makes a great alternative to eggs in a pancake and adds natural sweetness and tons of nutrition to your pancake stack.

Here’s how to make some delish vegan banana pancakes without eggs.

Serves: 3-4


  • 1 ripe banana
  • 100g plain flour
  • ½ tsp baking powder
  • 250ml plant-based milk, e.g. soya
  • 1 tsp lemon juice
  • 1 tbsp vegetable oil
  • ½ tsp ground cinnamon

4 of the 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:

  1. 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 protein, so adding these to your breakfast will help to keep you feeling full all the way through until lunchtime.1

  1. Blueberry burst

Everyone loves blueberry pancakes, so why not make some of your own vegan blueberry pancakes?

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 phytoflavonoids, as well as being high in both potassium and vitamin C.2

  1. 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.

Tomatoes are an excellent source of vitamin C, potassium, folate and vitamin K, whilst mushrooms are rich in the B vitamins riboflavin, niacin and pantothenic acid.3,4,5

This means that you have got lots of nutrients covered with this quick and easy vegan pancake topping.

  1. 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.

This might not necessarily be the healthiest vegan pancake topping but everyone needs a treat once in a while!

The final say

We hope these recipes inspire to you make stack upon stack of delicious vegan pancakes.

Remember, just because you’re vegan, it doesn’t mean you have to miss out on classic treats, you just need to get a little creative.

Happy flipping!

Last updated: 31 January 2023



Author: Itala VelosoSenior Regulatory Affairs Associate

BSc Food Engineering 2014, MSc Public Health 2017

Itala started her career as a Food Law Advisor at Campden BRI, in 2019, advising and assisting businesses all over the world about UK and EU food legislation. She has worked with Portuguese, Spanish, Brazilian and some other Latin America' food regulatory systems, helping them to place compliant food and drink products on the market.

Prior to that, Itala worked in the hospitality, telecommunications, and occupational health and safety industries.

Itala joined Holland & Barrett as a Senior Regulatory Affairs Associate in 2021.

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