Light And Fluffy Vegan Pancakes (Healthy)

Light And Fluffy Vegan Pancakes (Healthy)
by CS Sherin
Feb. 26, 2018

Today I am sharing with you my recipe for pretty healthy pancakes that are light–fluffy even, and lip-smacking good!

CS Sherin’s light, fluffy, healthy, vegan pancakes–topped with organic blueberries and pure and local maple syrup. Photo credit: CS Sherin

What makes this recipe healthy?

The following: whole grain pastry flour (contains at least 3 grams of fiber and at least 5 grams of protein), no highly refined sugars, organic unsweetened coconut milk (contains potassium, magnesium, selenium and vitamin B12), organic ground flax, and apple cider vinegar.

Please note: You may not always have flax eggs on hand, so I have included an alternative that uses bananas, though it is not as light, but is still reasonably fluffy. That recipe entails some different directions, so I have included an alternative recipe directly following the first one.

Light And Fluffy Vegan Pancakes
CS Sherin, Recipe For A Green Life
Makes 8-10 regular sized pancakes
Time: 20-30 minutes


  • 2–flax eggs (2 tablespoons ground flax, 6 tablespoons water)
  • 2 C–coconut milk, unsweetened, organic
  • 2 T–apple cider vinegar
  • 2 T–olive oil
  • 1 tsp–vanilla extract, organic
  • 1/4 tsp–sea salt
  • 2 tsp–baking powder
  • 2 C–whole grain pastry flour
  • 1 T–sweetener, optional


First, mix together the water and ground flax in a small container and let sit for 5 minutes. In a mixing bowl add the coconut milk and apple cider vinegar, whisk well. Then, let the coconut milk and apple cider vinegar sit for 5 minutes. While they are sitting, get the griddle out and greased. I use grapeseed or coconut oil on a cast iron griddle. After 5 minutes have passed add the flax eggs to the coconut milk and vinegar in the mixing bowl. Also add the olive oil and vanilla. Mix the ingredients well. Next, add the salt, and sweetener–if you choose to use one. I prefer no sweetener for the pancake ingredients since we use maple syrup and fruit as a topping. Last, add the flour, one cup at a time, mixing well, and thoroughly, each time.

Vegan pancake batter, using flax eggs and dairy-free “buttermilk.” Photo credit: CS Sherin


Heat the griddle to a medium heat. The griddle is hot enough when you add a drop of water and it sizzles. Pour batter on the griddle for the size that you prefer. I usually make a few small, a few medium and at least a couple large pancakes from all the batter.

I am assuming that you know how to cook pancakes on a griddle. If you don’t, here are a few tips. Turn the heat down to medium low after the griddle is hot enough. Keep the griddle greased, don’t let it get too dry or the pancakes will stick. Notice the batter gets air bubbles as it cooks and the edges become more solid. You can peek under the pancake as it gets more solid, with the spatula, to see if it is browned underneath. If it is, flip it and allow the other side to brown as well. Also, I usually keep the toaster oven on warm, with a pan in it, and put the pancakes in there as I go, to keep them warm until they are all done.

Vegan pancake made with flax eggs cooking on the griddle. Photo credit: CS Sherin


A nicely browned vegan pancake just flipped over, cooking on the griddle. Photo credit: CS Sherin

Once all the pancakes are ready, put some on a plate and top with fresh fruit and pure maple syrup that is organic and local. Nom, nom, nom–yum!

Healthy, light, and fluffy vegan pancakes topped with organic blueberries and pure/local maple syrup. They were delectable! Photo credit: CS Sherin

Vegan Banana Pancake
Alternative Recipe
By CS Sherin


  • 1–mashed banana
  • 2 C–plant-based milk
  • 2 T–apple cider vinegar
  • 2 T–olive oil
  • 1 tsp–vanilla extract
  • 1/4 tsp–salt
  • 2 tsp–baking powder
  • 2 C–whole grain pastry flour


Thoroughly mash the banana, and then add all the wet ingredients. Mix well. Let sit for five minutes. Get the griddle ready. After five minutes, add the salt and baking powder and mix well. Last, add the flour, a cup at a time, mixing thoroughly each time. This recipe does not need any sweetener, the banana is sweet enough. And if you top them with pure maple syrup that will be even more sweet. Less is more!

Follow the directions in the last recipe for cooking the pancakes, however, I recommend making these pancakes small to medium in size. They are denser, heavier, and the banana requires that they cook a bit longer than the flax egg version. They also tend to absorb more of the oil on the griddle, so be sure to keep the griddle going on a medium low heat, and don’t let it get too dry.

These pancakes will still rise and give some fluff, yet will still be denser with a definite banana flavor. Buckwheat flour goes amazingly well with banana, but will make the pancake even denser and heavier. Sometimes that is an okay trade-off, but the goal of these recipes is to make vegan pancakes that are light and fluffy. So, I do recommend using the whole grain pastry flour for a lighter pancake. Beyond those differences, the process should be pretty much the same.

Here are some photos, so you can see the difference with the banana. Please note: in the following batch I left some chunks of banana instead of mashing it totally smooth. That is a personal choice of how you want to experience the banana in the pancake. Enjoy!

CS Sherin, Recipe For A Green Life 2018© Please feel free to share this article–in its entirety with author, source credit, and this copyright notice–on social media and for non-commercial educational purposes only. 


Vegan banana pancake batter. Photo credit: CS Sherin


Vegan banana pancake batter cooking on the griddle. It takes longer to cook than the flax egg vegan pancakes. And they soak up more of the oil from the griddle. Photo credit: CS Sherin


Vegan banana pancake. It may take longer to cook, but it still rises to a nice level of fluff. Photo credit: CS Sherin


Vegan banana pancakes prepared and topped with organic/local maple syrup, and ready to eat. The burned spots are where the banana pieces that I left in the batter got singed. They were delicious! Photo credit: CS Sherin



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