Let’s say you want to have a pancake that is fluffy, but then without oils and bananas and preferable also without gluten and nuts? Sounds pretty much impossible, right? This recipe for fluffy vegan pancakes is a recent favorite and I hope you will love it too!
Although bananas are generally used to make vegan pancakes more fluffy, they also serve as an egg substitute. But for those who don’t like bananas or are just fed up with the taste of bananas in a lot of sweet vegan recipes, there are more options to replace an egg.
I wrote about it a long time ago in this article. And guess what works best in this recipe? Apple puree and vegan yogurt. They bind and moist. We have been testing several pancake recipes the last two weeks and this recipe is the absolute winner. A vegan yogurt did the best trick and kept the pancakes light and fluffy without the taste of bananas, and the apple sauce acts like an oil.
This fluffy vegan pancake recipe is a new weekend favorite! And any left-over vegan yogurt is great to serve these pancakes with. These pancakes are oil-free, gluten-free (option), and refined sugar-free.
To make these pancakes really oil-free you will need a good non-stick skillet or even better a non-stick griddle. I recently dove into the topic of non-stick pans skillets and after reading a ton of articles I finally found a skillet and a pan that are non-stick AND non-toxic. I’m happy, really happy.
I could write an entire article about the topic non-stick and non-toxic pans, but for now I’m going to leave it here: you need a non-stick pan or griddle. Otherwise, you will need to lightly grease your pan.
If you don’t use a pancake ring, your pancake will not look like on my photos here. They will be delicious, but not so thick and perfectly round shaped. These came out so thick I actually had to flatten them a little bit, to make them look a bit more photogenetic and pancake-like. This is totally optional and you don’t need a pancake ring.
What are the tricks to make pancakes fluffy?
Banana, apple puree and vegan yogurt are used as an egg substitute, but also to bind and moist the batter. They also act as an oil-substitute. In combination with the other ingredients this gives these pancakes a nice soft crumb and a nice fluffy texture.
Adding carbonated water is a trick I learned from my mom and I think it really works amazing. Water is flat and sparkling water is airy, so the bubbles give the pancakes a lighter, fluffier feeling.
Baking soda and powder combined with lemon juice is also a great ‘’fluffer’’. This combination will make them rise.
The batter contains a good amount of lemon zest, but I also like to load up some extra lemon zest on top, along with a few dollops of vegan yogurt and date syrup. Pure happiness. Look at the fluffiness!
I have been experimenting with different toppings and this chia cherry jam was also a great combination with these pancakes! I hope you will be inspired to make these fluffy pancakes too! Let me know on Instagram with #thegreencreator!
Fluffy Vegan Pancakes
- Prep Time: 5 mins
- Cook Time: 10 mins
- Total Time: 15 mins
- Yield: 6-10 pancakes (depending on the size) 1x
- Category: Breakfast
- Cuisine: vegan, plant-based, american
Vegan fluffy pancakes without bananas and a few easy tricks! It’s the easiest recipe ever. This recipe is also gluten-free and oil-free. My advice? Make a big batch and you will have a healthy easy delicious breakfast all week long.
- ~ wet ingredients ~
- ½ cup / 120 ml plant-based milk
- ½ cup / 6 tbsp vegan yogurt (I use soy yogurt)
- 1 tsp / 5 ml vanilla extract
- 3 tbsp / 45 ml date syrup (you could use any sweetener you like)
- 1/3 cup / 100 gr unsweetened applesauce
- zest and juice of 1 medium organic lemon
- ½ cup / 120 ml carbonated/seltzer water
- toppings: extra lemon zest, date syrup and vegan yogurt
- ~ dry ingredients ~
- 1 ½ cup / 200 gr oat flour (just blend rolled oats in a blender) OR self-rising flour OR plain flour
- 1 tsp / 7 gr baking powder
- 1 tsp / 7 gr bicarbonate soda/ baking soda
- A pinch of salt
- Heat a non-stick skillet, pan or griddle on low heat.
- Mix the dry ingredients together in a large mixing bowl.
- Stir in the wet ingredients until well combined and the batter is runny but thick.
- Ladle approximately 1/3 cup of the batter onto the dry skillet, make a circle if you don’t use a pancake ring. Let cook for about 1-2 minutes (this all depends on the pan, skillet, griddle you are using) before flipping onto the other side. The top should have some bubbles and a spatula should easily slide under. If this is not possible, give it some more time. Once flipped, cook for another 1-2 minutes on the other side.
- Repeat with the rest of the batter.
- Serve with some vegan yogurt, date syrup and extra lemon zest. You can try out any other topping you like. Fresh fruits and jams are one of my other favorite toppings.
These pancakes can be kept in the fridge for a few days. Simply heat them up in a pan when you are ready to serve them.
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