Healthy Vegan Pancake Recipe

Healthy Vegan Pancake Recipe with chocolate hazelnut spread and fruits


Healthy vegan pancakeWhen I was a child, I used to enjoy my mom’s home-made pancakes every Sunday. When I became vegan, I kept searching for vegan alternatives and I tried many different recipes and ingredients without any luck. It took me a long time until I found the one that I now love. I have been using this simple and healthy vegan pancake recipe for over a year, and I honestly think it could not be any easier. The simplicity of the recipe is the only problem I found, as I now make it more often than I would like to admit. You only need three ingredients for the pancake and you can use whatever toppings you like.


Ingredients for vegan pancake:

(serves 6)

  • 6 flat tablespoons of organic white spelt flour
  • 1-2 tablespoons of organic flaxseed oil (egg replacement)
  • 1 cup of organic almond milk

Healthy vegan pancake recipe


  • Vegan organic chocolate hazelnut cream
  • Fruits (my favourites are banana, blueberry, strawberry, and raspberry)


Pour the flour into the bowl, add the flaxseed oil, and then pour half of the almond milk into the bowl. Whisk it until it becomes completely smooth, now add the remaining almond milk and mix it until it reaches its right consistency. Learn about vegan alternatives to milk to find the right one for you.


I like to make the pancakes small, I believe two pancakes are more than enough for a person as they are quite filling and will, for sure, satisfy your appetite. They are not just healthy but they are tasty as well.


Healthy vegan blueberry pancake


The way I came up with the right measurements is quite simple, I use 1 flat tablespoon of flour for 1 person. So if you make 4 pancakes, I would simply use 4 flat tablespoons of flour. I don’t measure the flaxseed oil anymore — I tried it with different amounts, but it didn’t really make a difference. I would say, try 1-2 tablespoons for the first time, and then decide if you want to change it up. The same goes for almond milk, I just pour enough into the mixture until it looks smooth and creamy.


I also tried to make this pancake recipe even healthier by using wholemeal flour but to be entirely honest, it didn’t work. The pancake stuck to the pan and it didn’t taste nice at all. You can try different types of flour yourself that may give you the taste and consistency that you enjoy the most. Good luck!


Emese B
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