Foolproof vegan pancakes

As always I’m on crusade for perfect pancakes. And again – these might be it. I could not think of a way how these can go wrong. This recipe is not gluten free, but I have made them also with coconut flour and they were great. They were so fluffy, soft, sweet and satisfying that for sure I’ll keep making them. Key ingredient, I guess, is tapioca flour that I found from Prisma. It helps to cook them through nicely – before tapioca, my vegan pancakes were always slightly undercooked from inside.

Foolproof vegan pancakes

  • Servings: 2-6
  • Difficulty: easy
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Wet ingredients:

  • 2 chia eggs (2 Tbsp of chia seeds, 4 Tbsp of water – mix together and let sit for 5 minutes)
  • 1 cup of plant milk (unsweetened almond)
  • 1 Tbsp agave syrup
  • 1 Tbsp olive oil

Dry ingredients:

  • 1/2 cup regular flour
  • 1/2 cup tapioca flour
  • 2 tsp of baking powder
  • pinch of salt

I start of by mixing wet ingredients together in a big bowl and then adding dry ingredients.

Let it sit for 10 minutes and then fry in coconut oil nice and crispy brown from both sides. I got 6 medium sized pancakes and served them with berries and agave syrup.


They were just perfect. Next sunday I’ll test them out on girls as well. But from boys it got maximum points.

Look how beautiful they were. This is actually a small tower of 4 pancakes here. Two pancakes were eaten too quickly:)


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