Breakfast is by far my favorite meal of the day. After fasting through the night, there’s nothing better than waking up and enjoying a delicious breakfast.
On weekdays, I rarely have the luxury to indulge in a slow meal as I’ve got to rush to school drop-offs and work. But on weekends, breakfast is sacred in our house. Slowing down and enjoying a delicious home-cooked breakfast is a privilege I encourage you to make time for on weekends.
And what better way to indulge than cooking up a batch of these easy vegan pancakes from the What Vegans Eat cookbook?
Pancakes have a special place in our hearts. They take us back to those happy days in our childhood when our mom or dad would pile them up on our plate. Pure joy.
These incredibly easy vegan pancakes are so good and simple that they will become another staple in your household. Only a couple of ingredients and a pan and you’re set! You can use endless toppings and drizzle them (or soak them!) with maple syrup. Use the fruits that are in season and therefore on sale and, if you’re feeling fancy, you can sprinkle some walnuts or add some blueberries to the batter.
Needless to say, my kids go wild for these! Without even trying, it became our Sunday morning ritual, and we are so happy it did. If I’m honest, we make a batch large enough for the kids to snack on later on or store them in the fridge and heat them up the next morning. Who has the time or motivation to make breakfast on Monday mornings? Lifesaver!
Pancakes for breakfast just make life, well…better! So why not commit to making these once a week and share them with your loved ones. No tricky ingredients or cooking skills needed!
With just a handful of simple ingredients, you can effortlessly create these easy vegan pancakes—chances are, you already have most of them readily available!
Step Two: Add a little oil to a frying pan over low heat, then add one tablespoon of the batter to the pan, tilting the pan to create a flat, circular pancake.
Step Three: Allow it to cook for a little over 30 seconds, until the pancake firms up enough to slide when you give the pan a gently shake. Flip it and cook for another half minute until both sides are crispy and golden.
Step Four: Repeat with the remaining batter, keeping the finished pancakes somewhere warm while you cook the rest.
If you have leftover pancakes, no worries! These vegan pancakes are super easy to store and reheat!
Allow the cooked pancakes to cool completely at room temperature then stack them with a layer of parchment or wax paper between each pancake to prevent them from sticking together. Place in an airtight container or zip-top bag, pressing out excess air before sealing.
These pancakes can be stored in the fridge or freezer!
Did you know you can meal prep pancakes and reheat them later? This can be a huge time saver for busy mornings!
If reheating from frozen, defrost the pancakes in the refrigerator overnight. Here are a few easy ways to reheat pancakes:
You can easily customize your pancakes by incorporating add-ins! Here are some classic options:
These pancakes pair perfectly with a number of toppings, breakfast dishes, and drinks to turn this into a full brunch feast!
For toppings, add some slices fresh berries for some natural sweetness. Keep it creamy with a dollop of coconut whipped cream, or spread your favorite nut butter on top for a dose of healthy fats. Peanut butter, almond butter, or even cashew butter make these pancakes extra filling!
Hosting brunch and need some sides? Try a fresh fruit salad with a mix of seasonal fruits, a savory tofu scramble for a protein-packed accompaniment, or chia pudding parfait for a balanced and visually appealing side!
Don’t forget to wash it all down with a refreshing strawberry spritzer or peach juice! Quench your thirst with an iced coffee or if it’s fall or winter, a warm mug of pumpkin spiced latte. The possibilities are endless!
Yes! Lucky for us, Bisquick is vegan-friendly, egg-free, and dairy-free. If you add in your own vegan butter, plant-based milk, and egg replacer, you can make anything you like from this pre-made mix.
It is! Although the company is now renamed the Pearl Milling Company, the original ingredients are still the same and are all vegan-friendly. The ingredients are as follows: enriched bleach flour (bleached wheat flour, niacinamide, reduced iron, thiamin mononitrate, riboflavin, folic acid), sugar, leavening (baking soda, sodium aluminum phosphate, monocalcium phosphate), salt, and calcium carbonate.
You’ll be happy to know that there are many pre-made pancakes mixes that are accidentally vegan! They include Annie’s, Arrow Head Mills, Birch Benders, Bisquick, Bob’s Red Mill, Krusteaz, and Pearl Milling Company (previously Aunt Jemima).
Brett Cobley just released his first book, What Vegans Eat, and it’s perfect for those of you starting on a plant-based diet. The recipes are simple but delicious!
Brett, a passionate vegan cook and activist, started an Instagram page a few years ago because he wanted to share his plant-based creations with vegans and non-vegans out there. His following grew so quickly that he created his website EpiVegan, and now he is launching his first book. Congrats, Brett!
Want to indulge in more of Brett’s simple vegan recipes? Pick up your own copy of What Vegans Eat.
Reprinted with permission from What Vegans Eat by Brett Cobley, Harper Collins, 2018. Photos by Zhoro Apostolov for World of Vegan, all rights reserved.