I don’t know about you, but in our house, we love pancakes. Actually every weekend, my children look forward to “Pancake Saturday.” They wake me early to go down and flip flapjacks.

Since our family became vegan two years ago, we have been on a mission to cut as much processed food as possible out of our diet. That means getting rid of those pancake mixes in boxes and making them from scratch.

Relax if you’re thinking, “From scratch! That could take all morning!” The recipe for Light & Fluffy Vegan Pancakes is quick and easy. I make it all the time, and believe me, if I can do it, anyone can.

What makes them vegan you ask? Instead of dairy or eggs, you use almond milk and egg replacer.

Just in case you didn’t know, egg replacer is a powder. We buy Bob’s Red Mill All Natural Egg Replacer.

To be honest, it took us a while to find a vegan pancake recipe that did not turn out rubbery, gummy or too lumpy.


We found this recipe on myvegancookbook.com and loved it.

Enjoy a healthy stack and that vegan thing.


1 cup all purpose flour

1 teaspoon egg replacer

1/8 teaspoon sea salt


1 tablespoon turbinado sugar or vegan sugar

1½ teaspoons baking powder

1 teaspoon baking soda

½ tablespoon Smart Balance Light Buttery Spread melted

1¼ cup almond milk

In a small mixing bowl, mix together all of the dry ingredients.


Then add wet ingredients and fold ingredients together slowly. Do not over-mix.

Use some cooking spray to prevent sticking, and cook just as you would any other kind of pancakes.

Jeff Peterson anchors the news from 5 to 7 a.m. on CBS 13 and from 7 to 8 a.m. on FOX 23 and is a vegan.


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