How to Make 3 Kinds of Vegan Pancakes
Vegan pancakes are infinitely customizable — these recipes for plain, chocolate banana, and pumpkin pancakes have fun with egg substitutes
Pancakes are pure pleasure — or at least that’s how I make them. I’ve heard about protein pancakes or low-carb pancakes and all sorts of other takes on how to make healthy what is a treat, but that’s not my philosophy. Instead, I constantly adapt one base recipe to whatever I have in the house: Sometimes the egg substitute is banana, other times it’s pumpkin puree. If I want nutty flavor, it’ll be a flax egg, but for a plain pancake, arrowroot starch is my go-to. One can get fancy by whipping up aquafaba and folding it into the batter, or playing with a combination of apple cider vinegar and baking soda to get extra lift.
But I prefer simplicity, and with this base, you can mix up the dry ingredients in a big batch and have them stored in a Mason jar in the pantry for easy weekend morning breakfast. The easiest way to change the flavor is by switching up the egg replacement, but there’s also the possibility of mixing and matching with nut flours, adding almond extract in place of vanilla, or sprinkling in coconut or berries as each pancake cooks. One of my personal favorite additions is a little plop of peanut butter in the…
