Vegan Pancakes, Light and fluffy, Close your eyes and picture this; How does this sound to you? We couldn't resist trying our hands on a vegan pancake that will kickstart your weekend!

What do you need?

1 cup wheat flour or white flour ( We have used wheat flour in the recipe )

Protein: 14.5 G Fats: 2.0 Gram Carbs 83 Grams Fibre 12.8 G - KCAL 409

2 tablespoons brown organic sugar

Carbs 17 Grams - KCAL 68

1 banana - 7-8"

Protein: 1.6 Gram Fats 0.4 Gram Carbs 37 Gram Fibre 2.4 Gram - KCAL 158 1 cup almond milk

Protein 1.0 Gram Fats 3.0 Gram Carbs 1.0 Gram Fibre 4.0 Gram - KCAL 35

1 tablespoon baking powder

½ teaspoon salt

1 tablespoon apple cider vinegar

1 teaspoon vanilla


4 Table Spoon Maple Syrup (if you are looking to avoid extra calories, avoid)

Carbs - 53.6 Grams - KCAL 208


2 Table Spoon Peanut Butter Unsweetened

Protein - 9 Grams, Fats - 15.0 Grams, Carbs - 4.5 Grams - KCAL 192 KCAL

How to make it?

1. In a bowl, add the flour, sugar, baking powder, and salt, and stir to combine. 2. In another medium bowl, add a cup of almond milk, and 1 tsp of apple cider vinegar, and vanilla, and stir to combine 3. Pour the liquid mixture into the dry mixture and whisk until smooth. 4. Let batter rest for 5 minutes. 5. Pour about ½ cup of batter onto a nonstick pan or griddle over medium heat. 6. When the top begins to bubble, flip the pancake, and cook until golden. 7. Serve warm with banana and maple syrup or Banana and peanut butter.


The calorie consumption as per 607 is excluding white flour, peanut butter, and maple syrups. Depending on your caloric goals and taste, feel free to load up.

Do share a picture with us when you try this recipe!

Consider this: A variation with blueberry, cherry, and maple syrup.

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