Pancake recipes: classic or vegan

Fluffy Vanilla Buttermilk Pancakes

Ingredients (Makes about 10 pancakes)

• 200g plain flour
• 1 tbsp sugar (or honey for a natural touch)
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 250ml buttermilk (or make your own with 240ml milk + 1 tbsp lemon juice)
• 1 tsp vanilla extract
• 1 egg
• 30g melted butter (plus extra for cooking)

Method

1. In a bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
2. In a separate jug, mix the buttermilk, vanilla, egg, and melted butter.
3. Gradually pour the wet ingredients into the dry, stirring until just combined (lumps are okay - don’t over mix!).
4. Let the batter rest for 5–10 minutes to help the pancakes rise.
5. Heat a pan over medium heat and lightly grease with butter. Pour in small ladlefuls of batter.
6. Cook until bubbles form on the surface, then flip and cook for another minute until golden brown.
7. Stack ‘em high and top with your favourites - fresh berries, maple syrup, or even a dollop of Greek yogurt!

Fluffy Vegan Oat & Almond Pancakes

These pancakes use blended oats for a slightly nutty flavor and almond butter for richness—no eggs or dairy needed!

Ingredients (Makes about 8 pancakes)

• 150g rolled oats (blended into a fine flour)
• 1 tbsp ground flaxseeds + 3 tbsp water (flax "egg")
• 1 tbsp maple syrup (or agave)
• 1 tsp baking powder
• ½ tsp baking soda
• Pinch of salt
• 250ml oat milk (or any plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp almond butter (adds richness and helps with binding)
• 1 tsp apple cider vinegar (for extra fluffiness)
• Coconut oil for cooking

Method

1. Make the flax "egg": In a small bowl, mix the flaxseeds with water and let sit for 5 minutes until thickened.
2. Blend the oats: If you haven’t already, blend the oats into a fine flour using a food processor.
3. Mix the dry ingredients: In a bowl, whisk together oat flour, baking powder, baking soda, and salt.
4. Combine the wet ingredients: In another bowl, whisk oat milk, vanilla, maple syrup, almond butter, apple cider vinegar, and the flax "egg."
5. Bring it together: Slowly fold the wet ingredients into the dry, stirring gently until just combined. Let the batter rest for 5 minutes to thicken.
6. Cook the pancakes: Heat a pan over medium heat and lightly coat with coconut oil. Pour small ladlefuls of batter and cook until bubbles form on top. Flip and cook for another minute until golden.
7. Serve & enjoy: Stack them high and top with fresh fruit, more almond butter, or a drizzle of maple syrup!

Fluffy Gluten-Free Pancakes

(Makes about 8 pancakes)

Ingredients:

• 1 cup (120g) gluten-free oat flour
• ¼ cup (30g) almond flour
• 1 tbsp cornstarch (for extra fluffiness)
• 1 tbsp coconut sugar or maple syrup
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ¾ cup (180ml) milk of choice (dairy or non-dairy)
• 1 tsp apple cider vinegar or lemon juice
• 1 large egg (or flax egg: 1 tbsp ground flax + 2.5 tbsp water)
• 1 tsp vanilla extract
• 1 tbsp melted butter or coconut oil

Instructions:

1. Mix the milk and vinegar in a small bowl and let it sit for 5 minutes to create a buttermilk effect.
2. In a large bowl, whisk together the oat flour, almond flour, cornstarch, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk the wet ingredients—the egg (or flax egg), vanilla, melted butter, and the “buttermilk” mixture.
4. Gently fold the wet ingredients into the dry until just combined (don’t overmix—lumps are fine!). Let the batter sit for 5 minutes to thicken.
5. Heat a non-stick pan over medium heat and lightly grease with butter or oil.
6. Pour ¼ cup batter per pancake into the pan and cook for 2-3 minutes, until bubbles form on top. Flip and cook for another 1-2 minutes.
7. Serve warm with your favourite toppings—maple syrup, fresh berries, or nut butter!