Making fluffy pancakes without using eggs is very challenging. Perfect pancakes should be airy, soft and light. All these quality are usually achieved thanks to egg whites. I tested so many vegan pancake recipes and most of them were a complete fail.
I tried many egg substitutes, like bananas, applesauce, more liquids etc. What I found out is that I don’t like my pancakes tasting like banana. None of these ingredients worked as I hoped. The applesauce gived too much moisture to the batter and I ended up with a soggy texture and apple flavored pancakes. Not good. Not to mention the banana.
Then, I tried with flax eggs. Flax eggs are made of ground flax seeds and hot water. This mixture have a slimy texture and acts as a binder. It doesn’t help with raising, but gives the right texture to the batter.
If your batter is too liquid, it will spread a lot once poured on the pan and you will end up with wide and thin pankes. This is why a firm texture is very important to allow the dough to rise upwards.
To get a fluffy and light texture, I also use vegan buttermilk. This is very easy to make. Just combine non-dairy milk with lemon juice or white vinegar and set aside to curdle.
Not all the non-dairy milks will curdle when lemon juice is added. Certain nut milks like coconut milk will not. So using soy milk for this is the safest bet, though almond milk also works fine.
These pancakes are not very sweet so serve them dusted with powdered sugar, drizzled with maple or corn syrup, or honey.
What I like the most about this pancake recipe is that the batter can be prepared in just 5 minutes or less.You can prepare the batter one the night before you want to make the pancakes, just cover the bowl with plastic wrap and keep it in the refrigerator until next morning. Let set the batter at room temperature for 30 minutes before cooking.
I hope you enjoy these pancakes! I’d love to hear from you if you make these. Leave me a comment below, rate the recipe or take a pic and tag me on Instagram @foodie.yuki !
Blueberry vegan pancakes
- 190 grams / 1 1/2 cups flour, sifted
- 30 grams / 1 1/2 tbsp sugar of choice
- 1 tsp baking powder
- 1/2 tps baking soda
- pinch of salt
- 1 flax egg (1 tbsp freshly ground flax seeds + 3 tbsp hot water)
- 1 cup vegan buttermilk (soy milk + white vinegar)
- 1 tsp vanilla bean paste
- 1 tbsp vegan butter, melted
- Handful about 120 g fresh blueberries
- vegetable oil for cooking
- Make the flax egg: In a small bowl, combine ground flax seeds and water. Set aside for 5 minutes.
- Make the vegan buttermilk: add 1 tbsp lemon juice or vinegar to a measuring jug. Add soy milk or almond milk up to the 1 cup line. Allow to sit for a minute. It will thicken and curdle
- In a large bowl, sift together flour, sugar, salt, baking powder and baking soda and whisk to combine.In a separate bowl add buttermilk, vanilla and melted butter.
- Add the flax egg to the buttermilk and whisk to combine.
- Pour the wet ingredient mixture into the dry ingredients and stir till mostly incorporated. The batter should be thick and a little lumpy, but without any visible streaks of flour.
- Gently fold in the blueberries. Set the batter aside for 10-15 minutes.
- Heat a heavy-bottomed, non-stick pan over a medium heat and lightly grease it with oil.
- Use a 1/4 cup measure to scoop and drop the batter into the pan so that you get evenly-sized pancakes.
- Cook until the first side is golden brown, or until the top surface forms bubbles. Flip and repeat on the other side. Adjust heat accordingly. Serve while still hot.