Five Minute Vegan Pancakes Recipe

Name: Five Minute Vegan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups whole wheat pastry flour; 1/4 cup unrefined sugar; 2 tablespoons baking powder; 1/4 teaspoon sea salt; 2 cups almond milk; 2 teaspoons natural apple cider vinegar; 1/4 1/4 cup coconut oil or 1 medium banana; 1 teaspoon vanilla (optional); Optional Extras; 1 cup semisweet vegan chocolate chips (optional); 1 cup fresh berries (optional) or 1 cup frozen berries (optional); 1/2 - 1 teaspoon ground cinnamon (optional)

Servings: persons

2 cups whole wheat pastry flour
1/4 cup unrefined sugar
2 tablespoons baking powder
1/4 teaspoon sea salt
2 cups almond milk
2 teaspoons natural apple cider vinegar
1/4 1/4 cup coconut oil or 1 medium banana
1 teaspoon vanilla (optional)
Optional Extras
1 cup semisweet vegan chocolate chips (optional)
1 cup fresh berries (optional) or 1 cup frozen berries (optional)
1/2 - 1 teaspoon ground cinnamon (optional)

1
Add apple cider vinegar to almond milk and set aside to let curdle (this will make your pancakes fluffier).
2
Preheat electric griddle to 350 degrees.
3
Whisk dry ingredients together.
4
Add applesauce and vanilla to almond milk/ACV mixture and stir.
5
Pour wet ingredients into dry ingredients and stir until smooth--don't go too crazy, you want these pancakes to be fluffy! If you are using extras, stir them in gently at this point.
6
Using a 1/4 cup measuring cup per pancake, pour batter onto your electric griddle or frying pan. Flip when you see bubbles that show the griddle through the middle of the pancake, and cook the other side. These cook quickly, so don't get distracted!

1290

kcal

Calories

Fat

124

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 2 cups whole wheat pastry flour, 1/4 cup unrefined sugar, 2 tablespoons baking powder, 1/4 teaspoon sea salt, and more.

Yes, Five Minute Vegan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Five Minute Vegan Pancakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions