Perfect Plant-Based Pancakes


Whole food plant-based pancakes: There’s nothing not to love about ’em!  These pancakes are free of oil and dairy, and they’re so fluffy and light they almost float off the pan.

Serves 2


2 Cups 100% whole wheat flour

2 Teaspoons aluminum-free baking powder

1 Teaspoon cinnamon

2 Cups unsweetened almond milk (or other oil-free plant-based milk such as soy or rice milk)

1 Teaspoon pure vanilla extract

2 Tablespoons pure maple syrup (optional)

Use a fork to mix the flour, baking powder, and cinnamon together in a large bowl.  Add the almond milk, vanilla, and maple syrup (if using) and stir together until just mixed.  Don’t worry if batter has a few tiny lumps.  Let the mixture sit for 5 minutes while you warm up a non-stick skillet over medium heat.  Use a ladle to pour 1/2-1 cup portions onto the pan.  Cook until bubbles appear in the middle of the batter, about 4 minutes.  Flip and cook for 2-3 more minutes.  Serve with your favorite toppings!


3 Comments Add yours

  1. carol1951 says:

    How would you advise making these Gluten Free?

    1. Chelsea says:

      You could try these (omit oil)
      or my super simple pancake is 1 banana, 1 cup oats, 1 cup water, blend. Cook like pancake batter, flip when bubbly. Simple and quick (and gluten-free)

  2. Cheryl says:


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