Eggless Pancakes: The Ultimate Guide + 8 TASTIEST Vegan Pancake Recipes!

Since the coziest time of the year is here, what would it be without a Pancake Sunday?

I have to admit, pancakes had become a meal I most rarely prepared after I went fully vegan, just because I never seemed to make them good enough. I never enjoyed the strong taste of the egg and milk substitutes (i.e. bananas) in pancakes. Not that I don’t like these ingredients, or don’t find them healthy – I just didn’t enjoy them in pancakes particularly. I had almost given up on pancakes! In the end, I didn’t, though. It just took me a while to test and try until I could come to terms with making vegan pancakes.

Here are a few eggless pancakes tips to follow:

1. Always stick to a recipe

This is a hard one for me. I usually take a recipe and adjust it to my own taste, but in the case of eggless pancakes, my experiments didn’t seem to work too well. Ingredient proportions in pancake making are very, very important, so if you are having trouble preparing good tasting eggless vegan pancakes, you would be better off trying out different recipes by following them strictly, rather than taking one recipe and experimenting with it until you get the result you want.

2. Have no expectations

Let the end result surprise you rather than having a particular taste in mind! With eggless vegan pancakes, I find that they never turn out the way I thought they would taste, so keep an open mind, and you may find out they taste better than you thought! If the opposite is the case, then move on to another recipe.

3. If you’re using any type of flour with gluten then let the batter rest for at least half an hour in the fridge before cooking. This will relax the glutens and result in tender pancakes.

4. Always preheat your pan and test it with a tiny amount of batter before moving onto your real cakes.

5. Cook in small batches, and keep them warm in the oven while you make the rest.

eggless pancakes

And if you love to get loads more tips on delicious, healthy plant-based cooking plus 145 delicious vegan recipes, all designed with YOUR HEALTH in mind to meet all nutrient needs, boost energy, fight fatigue, and transform your eating habits for good – Download The Complete Vegan Recipe Solution.

Here are my 8 TASTIEST Suggestions For Eggless Pancakes (All Vegan)

1. Simple Vegan Pancakes       

eggless pancakes

Light, fluffy and a easy to pull together with pantry stapes you’re sure to have around the house.


  • 1 cup unbleached all-purpose flour (or half all-purpose and half whole wheat)
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 cup non-dairy milk
  • 2 tbsp. canola oil
  • 3 tbsp. liquid sweetener such as maple syrup or apple juice concentrate
  • Additional oil or vegan butter for cooking (optional – depends on your pan)


Combine the flour, baking powder and salt in a bowl. In a separate bowl, combine the milk, oil and sweetener.

Add the milk mixture to the flour mixture and mix just until moistened, a few lumps are okay (Don’t overmix or the pancakes will be tough).

Heat a nonstick pan over a medium head. (add some oil if required but with a nonstick pan you won’t need it)

Pour the batter onto the griddle to form circles about 6 inches in diameter. Cook the pancakes for a couple of minutes on one side, until bubbles appear on the surface. Flip the pancake and cook the other side until golden brown.

2. The Good-Tasting Vegan Banana Pancakes

eggless vegan pancakes

Vegan banana pancakes topped with rich dark chocolate ganache.


Dry Ingredients:

  • 1 Cup All purpose flour
  • 1 Tsp Baking soda
  • A pinch of salt

Wet Ingredients:

  • 1 Cup of Almond milk
  • 1 Flax egg
  • 1/4 Cup of organic coconut sugar
  • 1 very ripe banana
  • 1 Tsp of lemon juice or white vinegar


  • 3/4 Cup of dark chocolate chips.
  • 1 heaped Tbsp of maple syrup.
  • 1/2 Cup of almond milk.


In a food processor, puree all your wet ingredients.

In a separate bowl, mix all your dry ingredients.

Incorporate your wet mix into your dry ingredients while whisking gently to avoid having any lumps. The batter should be think, but still ‘pourable’

Warm up a large non stick pan on medium heat

Using a ladle, scoop your batter into the pan and cook your pancake for about a minute, flip and cook for another 30 seconds.

While your pancakes are cooking, put your ganache ingredients in a heat proof bowl and melt it over a water bath.*

Short-stack your pancakes and garnish with a sliced banana and your awesome ganache.


 3. Coconut Avalanche Pancakes

eggless vegan pancakes

Rich coconut cream layers!


10 Powerful Statements By Vegan Mothers On Why They Said NO To Dairy


  • 1 cup water
  • ½ cup cherries, pitted
  • 1½ tsp vanilla extract
  • 2 tsp stevia
  • 2 tbs cacao powder
  • 1½ cup rolled oats (use certified gluten free to make this recipe gluten free)
  • Thickened coconut cream
  • 200ml coconut cream
  • 1 tsp stevia
  • 2 tbs arrowroot powder or cornflour (use arrowroot powder to make this recipe gluten free)



Preheat a non-stick (I use cast-iron) frying pan over low-medium heat. Grease the frying pan a little if needed.

Blend all pancake ingredients until smooth.

Scoop 1-2 tbs of batter for each pancake and spread the pancake slightly with the back of a spoon, so it becomes a neat circle.

Fry the pancakes for about 2-3 minutes, or until the top is partially cooked through.

Flip the pancakes and fry on the other side for a further minute or two.

Set aside while you make the cream.

Thickened coconut cream

Stir all cream ingredients together in a small saucepan.

Bring to the boil and remove from the heat when the mixture starts to bubble and thicken (should only take a few minutes).


Layer the pancakes with the cream, ending with the cream.

Garnish with more cherries, if desired.

4. Blueberry-Chickpea Vegan Pancakes

eggless vegan pancakes

Gluten-free, made with chickpea flour.


  • 2 Large Red Apples (Peeled, de-cored, steamed and pureed)
  • 1/2 Cup Organic Chickpea Flour
  • 1 Tsp Baking Powder
  • 1/4 Tsp Himalayan Rock Salt
  • 4 Tsp Coconut Oil (Melted)
  • 1 Tsp Chia Seeds (in 4 TBS boiling water, left to swell)
  • 1/2 Cup Frozen Blueberries
  • 1/3 Cup Organic Non-Dairy Milk
  • 1/3 Cup Coconut Yoghurt


Peel and de-core your apples. Chop them into chunks and pop them into a steamer. Steam until soft.

Remove from steamer and place into a blender, puree until smooth.

Get your frozen blueberries out the freezer, and set aside allowing them to thaw out.

In a small bowl, place the chia seeds and boiling water and set aside leaving them to swell. This is the egg-replacement in the recipe.

Add the coconut oil to the puree mixture, as it’s still warm it’ll help the coconut oil melt.

In a mixing bowl, add the chickpea flour, baking powder and salt. Mix thoroughly.

Add the pureed apple mixture with the coconut oil, your choice of non-dairy plant milk and the frozen blueberries (leaving some for garnishing) and once the chia have swelled, add them too.

Mix together thoroughly until all combined. Now your mixture is done!

On a medium heat on a non stick pan, spoon out the mixture into the desired thickness and size you’d like. Once you begin to see bubbles on the top, which has become firm, flip the pancake to cook on the other side. Repeat until the mixture is finished.

Stack onto a plate and serve with the coconut yoghurt and garnish with blueberries.

Enjoy every single mouthful!

 5. Carrot Cake Pancakes with Carrot Cream Frosting (GF)

Carrot cake breakfast perfection. Get the recipe here.

6. Vegan Chocolate Chip Pancakes

eggless vegan pancakes

Indulgent and healthy.


  • ¼ cup coconut Flour
  • ¼ cup almond flour
  • ½ cup coconut milk
  • 1 tbsp ground flax seed (substitute with 1.5 tbsp Chia seeds soaked in water)
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • ¼ cup vegan chocolate drops (more if you are a chocoholic)



  • ½ banana, sliced
  • ½ tsp Coconut Oil for frying


First we make our “egg substitute flaxegg”

Put the flax seed (or alternately the Chia seeds) in a small bowl and whisk together with half of the coconut milk (1/4 cup)

Set aside to thicken for 10 minutes

Combine all ingredients except the chocolate chips in a mixer until smooth.

Place in the fridge for 10 minutes.

Heat the oil in a small pan on medium heat.

While the pan is heating up, add the chocolate chips to the pancake batter. Stir gently.

When the pan´s hot enough, start frying your pancakes by using approx. two tbsp. of the dough for one Pancake.( Tip: Use an Icecream scoop!!)

Fry for about 2-3 Minutes or when bubbles appear. Flip over!

For the Toppings, simply slice half of the banana and decorate

Finally, top your pancakes with as much chocolate spread as you like.

 7. Lemon Poppy Seed Cornmeal Pancakes with Blueberry Compote (GF)

eggless vegan pancakes

Blueberry and lemon is always a great combo! Get the recipe here.

8.  Vanilla Purple Sweet Potato Pancakes (GF)

eggless vegan pancakes

Healthy, chemical-free purple pancakes, I’m sold! Get the recipe here.

If you love to get loads more tips on delicious, healthy plant-based cooking plus 145 delicious vegan recipes, all designed with YOUR HEALTH in mind to meet all nutrient needs, boost energy, fight fatigue, and transform your eating habits for good – Download The Complete Vegan Recipe Solution.