Vegan Pancakes 10 ways
Updated: May 22, 2020
When I made the change over to vegan my hardest transition wasn’t cheese or meat. It was breakfast, in particular eggs. Breakfast was my favorite meal of the day. I often looked forward to the weekend where the family gathered for brunch every Sunday. It was a buffet of eggs cooked to order along side meats from sausage to bacon and even a glazed ham. The potatoes ranged from shredded hash browns to cubed potatoes. The pancakes were stacked high and the toast was covered with butter or jam. Fruits were scarce and used mostly to decorate your pancakes.
With a few tweaks to mom’s traditional pancake recipe, trading eggs for bananas, I was able to enjoy Sunday brunch again. Keep reading to find out how you can make your pancakes vegan friendly for your next Sunday brunch.
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2 cups of all purpose flour
2/3 cup of granulated sugar
1 tablespoon baking powder
2 bananas (replaces two eggs)
1 cup of almond milk
My mom didn’t enjoy the store bought pancake mix but you can also use vegan Bisquick original. Use bananas and almond milk to complete the recipe on the back of the box. Check Bisquick's website for updated information as this information is subject to change.
This recipe makes about 6 evenly sized pancakes. Half the recipe makes 3.
Step 1: Mash your banana using a fork
Step 2: Add your flour, sugar and baking powder
Step 3: Slowly add your 1 cup of almond milk
Step 4: Grease your pan using vegan butter
Step 5: Slowly pour in your batter
Step 6: Plate and top off your pancakes with your favorite toppings
Step 7: Serve with 100% maple syrup or agave.
Eat it plain or put your own twist on the recipe by stirring in your favorite:
Add 1/4 cup of peanut butter or other nut butters