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side view of a stack vegan pancakes with almond milk topped with tangerines and blueberries

Best Vegan Pancakes with Almond Milk Recipe

Learn how to make the best fluffy vegan pancakes with almond milk! Serve them with my homemade refined sugar-free tangerine pancake syrup for the ultimate breakfast treat! The perfect healthy pancakes recipe for Christmas Brunch! 

Course Dessert
Cuisine American
Keyword best egg-free pancakes, pancakes with almond milk, vegan pancakes recipe
Prep Time 5 minutes
Cook Time 15 minutes
Resting time 5 minutes
Total Time 20 minutes
Servings 2 people
Calories 250 kcal
Author Kiki Johnson

Ingredients

  • 1 cup white whole wheat flour you can sub 1/4 cup with oat flour
  • 1 tablespoon baking powder
  • pinch salt
  • 1/2 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1 cup unsweetened almond milk
  • 1 tsp vanilla
  • 1 tablespoon maple syrup
  • 1 tablespoon coconut oil

For the homemade pancake syrup

  • ½ cup organic maple syrup 125 ml
  • ⅛ cup freshly squeezed tangerine juice 35-40 ml
  • ½ teaspoon finely grated tangerine zest
  • pinch of salt
  • half a cinnamon stick optional

Instructions

For the tangerine pancake syrup:

  1. In a small pot add the syrup, tangerine juice, and zest. Bring to a slow simmer and let reduce for about 2 minutes. Strain through a sieve and serve.

For the pancakes

  1. In a large bowl combine flour, baking powder, spiced and salt, mix together.

  2. Add in the almond milk, maple syrup, coconut oil and stir until well combined. Allow the mixture to sit for 5 minutes so the baking soda has the to active. You will notice that the batter because light and fluffy, that’s how you know it’s time to make the pancakes.
  3. Heat a large non-stick skillet over a medium-low heat and coat the pan with some coconut oil.
  4. Scoop up 1/4 cup of batter and drop them into the pan forming small-medium sized pancakes. Allow to cook until you see small bubbles forming on the top of the pancake, gently flip and cook for another two minutes or until the pancakes are golden brown and cooked through.
  5. Remove from pan and repeat until you have finished all the batter. Serve with your favorite pancake toppings and enjoy!

Recipe Notes

Makes 8-10 small pancakes.

 

  • Good pancakes require fat, and these call for coconut oil for the batter and for frying. The coconut oil lends your vegan pancakes a subtle sweetness that I love. If you do not like the taste of coconut, use a neutral tasting oil. 
  • Check your baking powder. Because this recipe solely relies on baking powder for getting its lift, you want to make sure yours is fresh. Here's an easy test. 
  • Always rest your batter before cooking it. This step gives the flour time to absorb the almond milk and break up any lumps. During the resting time, the baking powder will start making tiny bubbles that will lift the pancakes.
  • Preheat the oven while you are frying the pancakes. Vegan pancakes do deflate a little bit when they cool, just like regular pancakes. Storing them in a warm oven keeps them fluffy and ready for some more homemade tangerine pancake syrup!