Vegan Pancakes with Maple Syrup Recipe
Ready to flip the script on boring breakfasts? These vegan pancakes with maple syrup bring fluffy, guilt-free indulgence right to your plate. No eggs, no dairy, just pure plant-powered deliciousness that even skeptics drool over. They stack up fast, making mornings less chaotic and way tastier. Drizzle with real maple syrup to keep it classy and sweet without the sugar crash. If you think vegan treats can’t rival the classics, this recipe proves you wrong — buttery, soft, and packed with flavor, perfect for queens who refuse to settle for less than fabulous first meals.
Vegan Pancakes with Maple Syrup Recipe
Fluffy vegan pancakes served with pure maple syrup, a deliciously simple plant-based breakfast treat.
Ingredients
- All-purpose flour — 1 ½ cups
- Baking powder — 2 teaspoons
- Sugar optional — 2 tablespoons
- Salt — ½ teaspoon
- Almond milk or any plant milk — 1 ¼ cups
- Vanilla extract — 1 teaspoon
- Coconut oil melted — 3 tablespoons
- Maple syrup — for serving
Instructions
- In a large bowl, whisk flour, baking powder, sugar, and salt.
- Stir in almond milk, vanilla, and melted coconut oil until smooth.
- Heat skillet over medium heat and lightly grease with oil.
- Pour ¼ cup batter onto skillet for each pancake.
- Cook until bubbles form and edges look set, about 2–3 minutes.
- Flip and cook another 2 minutes until golden and cooked through.
- Serve warm with generous maple syrup drizzle.
Notes
Nutritional Values (Per Serving)
- Calories: 210
- Total Fat: 8g
- Saturated Fat: 5g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 4g
Vitamins and Minerals (Per Serving)
- Calcium: 15%
- Iron: 10%
- Vitamin D: 10%
- Vitamin B12: 8%
- Vitamin A: 6%
Additional Tips
- Swap almond milk for oat or soy milk for variety.
- Add fresh berries or vegan chocolate chips for extra flair.
- Use gluten-free flour if you want to keep it allergy-friendly.
- Let the batter rest 5 minutes for fluffier pancakes.
