Best Vegan Pancakes
What was originally the recipe for what are still the best pancakes ever is now a recipe for the best vegan pancakes (that also happen to be low sodium). After tweaking the recipe to take out salt and dairy, I’ve finally replaced the eggs and the results are fantastic. It’s still easy to make with few ingredients but now it’s completely vegan and low sodium.

I use a few substitutes in this vegan pancake recipe: Nu-Salt salt substitute, any plant butter (I used Country Crock with Olive Oil), any unsweetened non-dairy milk (I used Almond Breeze Unsweetened), and Bob’s Red Mill Egg Replacer, and any canola oil. (If you follow those links and buy any of these products, I get a very small commission.)
Ingredients
- 1.25 flour
- 2.5 teaspoons baking powder
- 2 tablespoons sugar
- .75 teaspoon salt substitute
- 1 tablespoon Egg Replacer
- 2 tablespoons water
- 1.25 cups almond milk
- 3 tablespoons canola oil
- Plant butter and maple syrup (or whatever toppings you prefer)
Instructions
- In a small bowl, stir 1 tablespoon of Egg Replacer and 2 tablespoons of water per the instructions and let sit for a few minutes to thicken.
- In a bowl, whisk together the dry ingredients.
- In another bowl, whisk together the wet ingredients including the Egg Replacer mixture and canola oil.
- Add wet to dry and whisk until most of the lumps are gone.
- Add a tablespoon of cooking oil to a griddle or wide frying pan and heat until drops of water dance and quickly evaporate.
- Place 2 heaping tablespoons of batter for each pancake. Allow room for the batter to spread.
- After 3 minutes, flip.
- After 3 more minutes, check that the pancakes are uniformly golden brown, and move the pancakes to a plate
- Start the next batch until you’re out of batter.
Serve these delicious vegan pancakes with your favorite toppings and sides. I prefer plant butter and real maple syrup.
