Healthy vegan pancakes perfectly proportioned for one person! This easy, perfectly fluffy single-serve pancake recipe is wholegrain, egg-free, dairy-free, oil and fat-free and perfect for when you're all alone and craving pancakes but want to be somewhat healthy!
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FEATURED COMMENT:
"BEST PANCAKES EVER!!! I've made these before, but this time I added fresh blueberries to the batter just before making. Mel, your pancake recipes are all top-notch, and this one is the BEST in my opinion!" - Maureen ⭐️⭐️⭐️⭐️⭐️ More reviews →
Healthy oil-free vegan pancakes for one! This is the recipe I make when I'm home alone and have a pancake craving but want to stay on the healthy train.
Just like my Pancake in a Mug, it's perfectly proportioned for one serving, making just 2 or 3 fluffy pancakes (depending on how big you make each one) and is really quick and easy, while being surprisingly nutritious and wholesome.
I originally shared this recipe back in 2016, and although many of you loved it, my recipe development skills have improved over the years and the way I make these pancakes has evolved, too. So I've tweaked the recipe to make the pancakes healthier, softer, higher in protein, and way fluffier.
I always want my recipes to be the best they possibly can be, and I hope you love this new and improved version. The pancakes were good before, but now they are even better!
Mel x
P.S. Did you love the old version of this recipe? I've included a copy of it in the FAQ's so you can still make it if you want to.
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Flour - This recipe is intended to be a slightly healthier one, so my preference is to use wholewheat or spelt flour. Even with wholewheat flour, the pancakes are perfectly fluffy. You can use all-purpose flour if you prefer, and gluten-free all-purpose flour baking flour containing xanthan gum also works.
- Flaxseed - This needs to be ground flaxseed. It adds extra nutrition to the pancakes and helps to give them a great texture.
- Dairy-free milk - I always use soy milk to boost the protein content of the pancakes, but any dairy-free milk will do, such as oat milk, soy milk, cashew milk, or almond milk.
- Leaveners - It's important to use both baking powder and baking soda in this recipe.
- Apple cider vinegar - The acid in the vinegar reacts with the baking soda to create fluffier pancakes. You can use lemon juice instead if you prefer.
- Salt & vanilla - A little salt is really important for enhancing flavour, and whilst I love vanilla in my pancake batter, you could switch it for any other extract. You could also add a few pinches of any ground spices you enjoy, such as cinnamon, pumpkin spice, or nutmeg.
No Sweetener?
I have not included a sweetener of any kind in this recipe because it's intended to be healthier, and I figure that whatever you add as a topping is usually sweet anyway. If, however, you do want your pancakes to be sweet, feel free to add one to 2 tablespoons of sugar to the dry ingredients when making the batter. You could also use maple syrup, but reduce the milk to compensate (for example, if you add 2 tablespoons of maple syrup, reduce the amount of milk by 2 tablespoons).
Let's Make Healthy Vegan Pancakes For One!
Can't wait to make them? Here's a quick rundown of how it's done. See the recipe card for the full and detailed version, and if you're a visual learner, check out my recipe video.
1 - Make the batter. First, whisk the dry ingredients together. Then make a well in the centre and add the wet ingredients before mixing it all together to form a thick batter. The thickness of the batter is intentional. That's what gets you perfectly fluffy pancakes!
2 - Cook the pancakes. You can make one giant one, or 2 or 3 smaller ones.
3 - Cook the pancakes slowly, no higher than medium-low. Never rush vegan pancakes, or you won't get the best texture. Wait until there are popped bubbles on the top and the edges look dry before flipping.
4 - Flip and cook until golden on the other side. Again, don't rush them!
Healthier Vegan Pancake Topping Ideas
Turn an incredible stack of healthier pancakes into a masterpiece with these healthy pancake topping ideas:
- fresh fruit such as berries or sliced bananas.
- date caramel.
- frozen berry compote.
- roasted strawberries.
- unsweetened applesauce.
- vegan yogurt.
- caramelized bananas.
- no churn any berry sorbet.
- almond butter.
- savoury sides like vegan bacon, vegan scrambled eggs, tempeh strips, vegan sausages, grilled tomatoes, hash browns, or breakfast potatoes.
And one last shot of my breakfast today from the side so you can see just how thick and fluffy these healthy vegan pancakes are!
Recipe FAQs
Yes! I saved it here just in case. Here it is:
½ cup (63g) flour (spelt, whole wheat or all-purpose)
1 slightly heaped teaspoon baking powder
1 teaspoon chia seeds
pinch of salt
120ml (½ cup) dairy-free milk
½ teaspoon apple cider vinegar
1 teaspoon vanilla extract
Instructions
Add the flour, baking powder, chia seeds and salt to a mixing bowl and mix to combine.
To another small bowl or jug add the milk, vinegar and vanilla. Stir together.
Pour the liquid into the dry ingredients and stir to combine (just enough to combine everything and so that you can't see any dry flour). DO NOT overmix or beat it. A few little lumps won't hurt.
Get a pan ready on a medium heat while you wait. Brush the pan with a tiny bit of oil (unless it's an awesome non-stick one that you trust).
Check your pan is hot and then spoon the pancake batter into it. You canmake your pancakes as big or small as you like.
Once the batter is in the pan, turn the heat down to halfway between medium and very low. The trick to good pancakes is not rushing them, so be patient.
Watch and wait until you see some bubbles start to form on the top of the pancakes. When you see the bubbles, flip gently and cook for another 2 minutes or until golden.
Put leftover pancakes in a sealed container or bag and refrigerate for up to 3 days or freeze for up to 3 months. Reheat them in a toaster or microwave.
Yes. I wouldn't add more than 4 tablespoons, though. You will need to add some extra milk to compensate. 2 to 3 extra tablespoons should do it.
Recipe
Healthy Oil-Free Vegan Pancakes For One
Author:WATCH HOW TO MAKE IT
Ingredients
- ½ cup (65 grams) wholewheat flour , or spelt flour, all-purpose flour, or GF all-purpose baking flour
- 2 teaspoons ground flaxseed
- 1 teaspoon baking powder
- ⅛ teaspoon baking soda (bicarbonate of soda in the UK)
- 1 pinch fine salt
- ⅓ cup (80 ml) soy milk , or any other dairy-free milk if you don't mind less protein
- 1 teaspoon vanilla extract
- ½ teaspoon apple cider vinegar , or lemon juice
INSTRUCTIONS
- To a small mixing bowl, add the flour, ground flax, baking powder, baking soda, and salt. Mix together.
- Place a non-stick skillet/frying pan over medium-low heat. It's important for the pan to be preheated before you add the liquid ingredients to the batter.
- Make a well in the middle of the dry ingredients, and add the milk, vanilla, and apple cider vinegar. Mix gently to combine into a thick batter (almost like muffin batter).
- You can cook these without oil if you have a great non-stick pan, but if you want to be safe, lightly coat it with a little oil (I use a pastry brush to brush the surface), then spoon the batter into the pan. You can make your pancakes as big or small as you like. I usually make 2 or 3. The batter is really thick, so spoon it in, then level the top gently with your spoon or spatula. Keep the pancakes thick (about ½ an inch). Don't push it down too much, or you'll lose all the precious bubbles in the batter.
- The trick to good vegan pancakes is not to rush them, so be patient and don't be tempted to turn the heat up. Keep them cooking gently until bubbles appear over the surface (there's a picture of mine in the post for guidance) and the bottom is golden. It will take a good 5 to 7 minutes.
- Flip, then allow the other side to become golden before removing from the pan. About another 2 minutes.
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Stefanie says
These turned out great. I was surprised by how big and fluffy they were. I am not vegan, but I didn't miss the eggs or butter (or oil) at all, especially with blueberries cooked in and the toppings. The flax meal gave them a nice, nutty flavor.