✨ AI Recipe
Fluffy Vegan Pancakes (No Banana, No Eggs, No Dairy)
Low Fiber
Peanut-Free
Sesame-Free
Corn-Free
Soy-Free
Nut-Free
High Saturated Fat
High Sodium
Calcium Rich
Breakfast
Impossibly light and fluffy vegan pancakes made with a simple apple cider vinegar buttermilk trick — golden on the outside, airy on the inside, and ready in under 20 minutes. The ultimate easy plant-based breakfast with no banana required.
Ingredients
Servings:
Scale:
Instructions
-
Make the vegan buttermilk: pour the oat milk into a medium bowl or jug and stir in the apple cider vinegar. Set aside for 5 minutes — it will curdle slightly and thicken, mimicking real buttermilk. This is the key to extra-fluffy pancakes.
-
In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, white sugar, and salt until evenly combined. Make a well in the centre of the dry ingredients.
-
Add the melted coconut oil and vanilla extract to the vegan buttermilk mixture and stir briefly to combine. Pour the wet ingredients into the well of the dry ingredients and fold gently with a spatula until just combined. A few small lumps are perfectly fine — do not overmix or the pancakes will turn out dense and flat.
-
Heat a non-stick skillet or griddle over medium heat. Lightly grease with a tiny amount of coconut oil and wipe away any excess with a paper towel — you want just a thin, even coating. Let the pan heat for about 1 minute until it is hot but not smoking.
-
Pour approximately ¼ cup of batter per pancake onto the skillet. Cook undisturbed for 2–3 minutes until bubbles form across the surface, the edges look set and matte, and the underside is golden brown. Flip once and cook for a further 1–2 minutes on the second side. Repeat with the remaining batter.
-
Serve immediately stacked on a plate with your favourite toppings: maple syrup, fresh berries, sliced fruit, or a dusting of icing sugar all work beautifully.
Chef's Notes
These pancakes are best eaten fresh off the skillet while still hot and steamy. If making for meal prep, allow them to cool completely before layering between sheets of baking paper and storing in an airtight container in the fridge for up to 2 days, or freezing for up to 1 month. Reheat in a dry skillet over low heat or in a toaster for 1–2 minutes.
Tips & Tricks
- Do not overmix the batter — lumps are your friend and are what keep the pancakes light and airy.
- Let the batter rest for 2–3 minutes before cooking to allow the baking powder to activate fully.
- Keep the heat at medium — too high and the outside will burn before the inside cooks through.
- For the fluffiest results, use batter that is at room temperature rather than cold from the fridge.
- Do not press down on the pancakes with the spatula after flipping — this deflates all the air bubbles.
Variations
- Blueberry pancakes: fold 80g of fresh or frozen blueberries gently into the finished batter before cooking.
- Chocolate chip pancakes: stir 50g of dairy-free dark chocolate chips into the batter.
- Whole wheat version: substitute half the all-purpose flour with whole wheat flour for a nuttier, more wholesome flavour — expect slightly denser results.
- Gluten-free version: use a 1:1 gluten-free all-purpose flour blend — results may vary slightly by brand.
- Soy milk works equally well in place of oat milk if that is what you have on hand.
Nutrition Highlights (per serving)
427kcalCalories
58.3gCarbs
7.8gProtein
18.1gFat
1.6gFiber
Protein 7% Carbs 55% Fat 38%
Full Nutrition Facts Hide Nutrition Facts
Per recipe (2 servings) · Select a group above
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Energy | 854.36 kcal | 427.18 kcal/serving | 21% |
| Energy | 1,320.11 kJ | 660.06 kJ/serving | — |
| Water | 234.99 g | 117.50 g/serving | — |
| Protein | 15.61 g | 7.81 g/serving | 16% |
| Total Fat | 36.16 g | 18.08 g/serving | 23% |
| Carbohydrates | 116.62 g | 58.31 g/serving | 21% |
| Fiber | 3.21 g | 1.61 g/serving | 6% |
| Sugars | 5.57 g | 2.79 g/serving | 6% |
| Ash | 11.03 g | 5.52 g/serving | — |
| Alcohol | 1.72 g | 0.86 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Calcium | 1,116.41 mg | 558.21 mg/serving | 43% |
| Iron | 2.97 mg | 1.49 mg/serving | 8% |
| Magnesium | 49.65 mg | 24.83 mg/serving | 6% |
| Phosphorus | 1,333.57 mg | 666.79 mg/serving | 53% |
| Potassium | 526.98 mg | 263.49 mg/serving | 6% |
| Sodium | 1,551.80 mg | 775.90 mg/serving | 34% |
| Zinc | 1.18 mg | 0.59 mg/serving | 5% |
| Copper | 0.27 mg | 0.14 mg/serving | 16% |
| Manganese | 0.98 mg | 0.49 mg/serving | 21% |
| Selenium | 12.46 µg | 6.23 µg/serving | 11% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Thiamin B1 | 0.25 mg | 0.13 mg/serving | 11% |
| Riboflavin B2 | 0.79 mg | 0.40 mg/serving | 31% |
| Niacin B3 | 1.89 mg | 0.95 mg/serving | 6% |
| Vitamin B6 | 0.08 mg | 0.04 mg/serving | 2% |
| Folate Total | 16.15 µg | 8.08 µg/serving | — |
| Choline | 0.08 mg | 0.04 mg/serving | 0% |
| Vitamin B12 | 1.22 µg | 0.61 µg/serving | 25% |
| Retinol | 203.35 µg | 101.68 µg/serving | — |
| Vitamin E | 0.03 mg | 0.02 mg/serving | 0% |
| Vitamin D | 4.08 µg | 2.04 µg/serving | 10% |
| Vitamin D | 163.20 IU | 81.60 IU/serving | — |
| Vitamin K | 1.13 µg | 0.57 µg/serving | 0% |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Total Saturated | 23.09 g | 11.55 g/serving | 58% |
| SFA 6:0 Caproic | 0.13 g | 0.07 g/serving | — |
| SFA 8:0 Caprylic | 1.90 g | 0.95 g/serving | — |
| SFA 10:0 Capric | 1.51 g | 0.76 g/serving | — |
| SFA 12:0 Lauric | 11.72 g | 5.86 g/serving | — |
| SFA 14:0 Myristic | 4.66 g | 2.33 g/serving | — |
| SFA 16:0 Palmitic | 2.42 g | 1.21 g/serving | — |
| SFA 18:0 Stearic | 0.70 g | 0.35 g/serving | — |
| Total MUFA | 1.77 g | 0.89 g/serving | — |
| MUFA 18:1 Oleic | 1.76 g | 0.88 g/serving | — |
| MUFA 20:1 | 0.01 g | 0.01 g/serving | — |
| Total PUFA | 0.48 g | 0.24 g/serving | — |
| PUFA 18:2 Linoleic | 0.47 g | 0.24 g/serving | — |
| PUFA 18:3 ALA | 0.01 g | 0.01 g/serving | — |
| Total Trans Fat | 0.01 g | 0.01 g/serving | — |
| Nutrient | Total | Per Serving | % Daily Value* |
|---|---|---|---|
| Tryptophan | 0.02 g | 0.01 g/serving | — |
| Threonine | 0.05 g | 0.03 g/serving | — |
| Isoleucine | 0.06 g | 0.03 g/serving | — |
| Leucine | 0.20 g | 0.10 g/serving | — |
| Lysine | 0.15 g | 0.08 g/serving | — |
| Methionine | 0.02 g | 0.01 g/serving | — |
| Phenylalanine | 0.17 g | 0.09 g/serving | — |
| Tyrosine | 0.10 g | 0.05 g/serving | — |
| Valine | 0.08 g | 0.04 g/serving | — |
| Arginine | 0.20 g | 0.10 g/serving | — |
| Histidine | 0.04 g | 0.02 g/serving | — |
| Alanine | 0.09 g | 0.05 g/serving | — |
| Aspartic Acid | 0.20 g | 0.10 g/serving | — |
| Glutamic Acid | 0.36 g | 0.18 g/serving | — |
| Glycine | 0.14 g | 0.07 g/serving | — |
| Proline | 0.17 g | 0.09 g/serving | — |
| Serine | 0.14 g | 0.07 g/serving | — |
* % Daily Value (DV) based on a 2,000-calorie diet per serving. FDA Daily Values (2020)
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Fluffy Vegan Pancakes (No Banana, No Eggs, No Dairy)
Ingredients
Instructions
- Make the vegan buttermilk: pour the oat milk into a medium bowl or jug and stir in the apple cider vinegar. Set aside for 5 minutes — it will curdle slightly and thicken, mimicking real buttermilk. This is the key to extra-fluffy pancakes.
- In a large mixing bowl, whisk together the all-purpose flour, baking powder, baking soda, white sugar, and salt until evenly combined. Make a well in the centre of the dry ingredients.
- Add the melted coconut oil and vanilla extract to the vegan buttermilk mixture and stir briefly to combine. Pour the wet ingredients into the well of the dry ingredients and fold gently with a spatula until just combined. A few small lumps are perfectly fine — do not overmix or the pancakes will turn out dense and flat.
- Heat a non-stick skillet or griddle over medium heat. Lightly grease with a tiny amount of coconut oil and wipe away any excess with a paper towel — you want just a thin, even coating. Let the pan heat for about 1 minute until it is hot but not smoking.
- Pour approximately ¼ cup of batter per pancake onto the skillet. Cook undisturbed for 2–3 minutes until bubbles form across the surface, the edges look set and matte, and the underside is golden brown. Flip once and cook for a further 1–2 minutes on the second side. Repeat with the remaining batter.
- Serve immediately stacked on a plate with your favourite toppings: maple syrup, fresh berries, sliced fruit, or a dusting of icing sugar all work beautifully.
Chef's Notes
These pancakes are best eaten fresh off the skillet while still hot and steamy. If making for meal prep, allow them to cool completely before layering between sheets of baking paper and storing in an airtight container in the fridge for up to 2 days, or freezing for up to 1 month. Reheat in a dry skillet over low heat or in a toaster for 1–2 minutes.
Tips & Tricks
- 💡 Do not overmix the batter — lumps are your friend and are what keep the pancakes light and airy.
- 💡 Let the batter rest for 2–3 minutes before cooking to allow the baking powder to activate fully.
- 💡 Keep the heat at medium — too high and the outside will burn before the inside cooks through.
- 💡 For the fluffiest results, use batter that is at room temperature rather than cold from the fridge.
- 💡 Do not press down on the pancakes with the spatula after flipping — this deflates all the air bubbles.
Variations
- Blueberry pancakes: fold 80g of fresh or frozen blueberries gently into the finished batter before cooking.
- Chocolate chip pancakes: stir 50g of dairy-free dark chocolate chips into the batter.
- Whole wheat version: substitute half the all-purpose flour with whole wheat flour for a nuttier, more wholesome flavour — expect slightly denser results.
- Gluten-free version: use a 1:1 gluten-free all-purpose flour blend — results may vary slightly by brand.
- Soy milk works equally well in place of oat milk if that is what you have on hand.