Fluffy Vegan Pancakes

  1. In a small bowl combine the flaxseed and water and set aside for 5 minutes to let it thicken.
  2. In another bowl combine the almond milk with apple cider vinegar and set it aside. It will slightly thicken and curdle.
  3. Whisk the flaxseed “egg”, the almond milk mixture together with the yoghurt and vanilla extract.  
  4. Combine dry ingredients and mix together in medium bowl. 
  5. Mix in the wet ingredients, and mix well. If the mixture is too thick, add additional almond milk, and if its too runny, add extra flour, 1 tbsp at a time. 
  6. In the meantime, bring a pan to medium heat and add enough oil to just cover the pan so it doesn’t dry out. 
  7. Once pan is hot and ready, use a 1/4 cup to scoop out the pancake mix and pour into middle of the pan. Use the measure cup or the back of a spoon to flatten the mixture and make it into a round pancake.
  8. Let cook 2-3 minutes per side or until the edges start to bubble slightly (if you don’t flatten them as much you might want to cook closer to 3-4 minutes per side).
  9. Serve topped with toppings of choice and enjoy!

This recipe uses Almond Breeze® Unsweetened

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Makes around 8-10 pancakes

Dry ingredients:

2 cups plain flour

1 1/2 tbsp ground cinnamon

2 tbsp coconut sugar

1/2 tsp salt

1 tsp baking powder

1/2 tsp bicarb


Wet ingredients:

1 1/4 cups Almond Breeze Unsweetened 

1/2 cup plain plant based yoghurt or greek yoghurt 

2 tsp apple cider vinegar

2 tbsp ground flaxseed 

2 tbsp coconut oil, melted

6 tbsp water 

2 tsp vanilla


Ideas for topping//

Mixed berries

Maple syrup

Coconut yoghurt

Chocolate chips 

Toasted pecans