Never has your breakfast been as simple and as delicious as with these 3-ingredients vegan pancakes! You could even turn them into a 2-ingredients recipe!
There won’t be any excuse ever again not to make pancakes on a Sunday morning. This is the perfect lazy vegan recipe that you’ve been longing for!
These eggless, dairy-free pancakes can also be made gluten-free! In fact, I think, if you use a gluten-free flour blend, they come out even nicer (the pancakes you see in the pictures are GF!).
This easy vegan recipe cuts out any binding ingredient that you may have thought you’d need for a decent vegan pancake (such as flax eggs or banana). And yet, they still come out amazing!
Wanna know how that’s possible? Read on, my friend!
Ingredients
- self-raising flour (gluten-free, if needed)
- canned coconut milk or cream
- sweetener of choice (raw sugar, coconut sugar, maple syrup etc.)
(see recipe card for quantities)
Self-raising Flour: To minimise the amount of ingredients, you have to use self-raising flour because the baking powder is already mixed in.
If you don’t want to use it or don’t have access to this kind of flour, use plain, all-purpose flour and add 1 teaspoon of baking powder per cup/240g of flour. Or add ¼ teaspoon bicarb/baking soda and ½ tablespoon apple cider vinegar.
Coconut Milk: Coconut milk is essential for this recipe to work. It is the higher fat content that gives these pancakes the ideal texture and most importantly: flavour!
You need to use full-fat coconut milk or coconut cream. In traditional pancakes, you’d also add milk and butter to achieve the right moisture and richness.
I always ensure the coconut milk I buy is free of any additives such as preservatives or emulsifiers. It should only contain water and coconut (extract, ideally 50-60%)!
Sweetener: Whether you choose sugar or syrup, it doesn’t matter. It depends on you and your preferred flavour. These 3-ingredients vegan pancakes also taste good without any added sugar. A pinch of salt does the trick, too!
I love adding a little bit of maple syrup even if I top my stack of pancakes with it anyway. I do believe it makes a bit of a difference in taste ;).
Equipment
You don’t need anything out of the ordinary to make these vegan pancakes. However, I find that a non-stick frying pan always works best. If you use enough oil, a cast iron pan may work as well.
When it comes to eggless pancakes, I also recommend using a thin flipper/turner/spatula for easier flipping.
Instructions
Step 1. In a mixing bowl, mix the dry ingredients (self-raising flour and sugar, if using) with the wet ingredients (coconut milk/cream and syrup, if using) until well combined.
The batter should be thick and not runny! It always depends on the flour you’re using and in this case, on the thickness of the coconut milk. You may need to adjust with more flour (if too runny, or more coconut milk, if too thick).
Step 2. Heat some oil (I like using coconut oil) in a frying pan over medium heat. Once hot, drop 2-3 spoonfuls of the pancake batter per pancake into the pan.
Leave enough space in between the pancakes as they will spread during the first couple of seconds. If the batter is too thick, you can use the help of the back of your spoon to bring the pancakes into shape.
Step 3. Fry the pancakes for about 2-3 minutes. The sides should start to be cooked and bubbles will show up on the surface. Then, flip them using a thin flipper (or spatula) and fry for another 2 minutes.
Step 4. Place the pancakes in a stack on a plate or spread them out—whatever you prefer! Top with your favourite toppings, like fresh fruit, dairy-free yoghurt, maple syrup and nuts, and enjoy!
Substitutions
Self-raising Flour: As mentioned earlier (see ‘ingredients’), you can substitute this kind of flour with all-purpose flour and add baking powder.
Gluten-free: I used the self-raising gluten-free flour blend from Orgran. But I think any commercial mix will work in this recipe, no matter which brand.
The only plain gluten-free kinds of flour that will work in this recipe are buckwheat flour, green banana flour and almond flour in combination with tapioca. Or of course, you use a plain/all-purpose gluten-free flour blend and add baking powder!
Coconut Milk: You can use other plant-based milk, however, for best results, use coconut milk. If choosing almond milk or similar, you may want to add some vegetable oil such as olive oil or coconut oil for better texture.
Sweetener: You can leave the sweetener out completely if you like. The coconut milk is a little sweet as well and you could add a pinch of salt instead of the sugar to enhance the sweetness.
Variations
This recipe is only one of many variations for 3-ingredients vegan pancakes. There are more options available! A popular variation is oats, banana and water/vegan milk.
I will publish my all-time favourite 3-ingredient overnight oats banana pancake recipe soon! I can’t wait to share this delicious breakfast idea with you!
Most of my pancake recipes here on my blog are quite simple, too and don’t need many ingredients either. If you like your pancakes fluffy, you only need to add 1-2 ingredients more like this fluffy vegan pancake recipe of mine proves!
Or just add some lemon juice and blueberries like in this recipe.
Additional Ingredients
Obviously, adding ingredients is super simple since we only need 3 to begin with. The list could go on and on but I wanted to give you some ideas anyway.
- 1 mashed banana (use less coconut milk)
- handful of vegan chocolate chips
- handful of blueberries
- 1 tablespoon of lemon juice
- 2 teaspoons of poppy seeds
- 1 tablespoon of almond butter/peanut butter
Storage
You can store any leftover pancakes in an airtight container in the fridge for about 5 days. The longer they stay in the fridge, the dryer the get.
As coconut milk (due to the coconut oil in it) hardens when cold, the pancakes will be quite firm as well. Once you heat them up, they should return to their soft texture.
You may also freeze leftover pancakes for up to 3-6 months if you have to.
📖 Recipe
Equipment
- 1 non-stick frying pan (or cast iron pan)
- 1 thin flipper (for easier turning)
Ingredients
- 140 g/ 1 cup self-raising flour see notes for gluten-free options
- 250 ml/ 1 cup coconut milk full-fat
- 1 tablespoon sugar coconut, raw, or maple syrup
Instructions
- In a mixing bowl, mix the dry ingredients (self-raising flour and sugar, if using) with the wet ingredients (coconut milk/cream and syrup, if using) until well combined. You may need to adjust with more flour (if too runny) or more coconut milk (if too thick).
- Heat some oil in a frying pan over medium heat. Once hot, drop 2-3 spoonfuls of the pancake batter per pancake into the pan. Leave enough space in between the pancakes as they will spread during the first couple of seconds.
- Fry the pancakes for about 2-3 minutes. When the bubbles show up on the surface, flip the pancakes and fry for another 2 minutes.
- Place the pancakes in a stack on a plate or spread them out—whatever you prefer! Top with your favourite toppings and enjoy!
