30+ Delightful Sunday Vegan Pancake Recipes for This Feast

Sundays are made for relaxation, cozy mornings, and of course, indulgent brunches.

If you’re looking to make your weekend mornings even better, why not whip up a batch of delicious, plant-based pancakes?

Whether you’re vegan yourself, cooking for someone who is, or just looking to try something new, these 30+ Sunday Vegan Pancake Recipes will elevate your brunch game.

From classic fluffy pancakes to tropical twists and indulgent chocolatey versions, there’s something for everyone in this collection.

Vegan pancakes are not only incredibly easy to make but also versatile. You can create light and airy stacks or hearty, filling versions, all without the need for dairy or eggs.

Whether you’re into fruity, nutty, or chocolate-packed pancakes, there’s a recipe in this list that will please your taste buds.

Plus, with so many variations, you’ll never get bored of pancake Sunday again.

Let’s dive into these mouthwatering vegan pancake recipes that are perfect for your next Sunday brunch!

30+ Delightful Sunday Vegan Pancake Recipes for This Feast

With these 30+ Sunday Vegan Pancake Recipes, your brunch game is about to reach new heights.

Whether you’re craving a simple, classic pancake or something more adventurous, these plant-based options will satisfy your taste buds and fuel your day.

Plus, vegan pancakes are a healthier alternative, and many of these recipes are easy to make with simple ingredients you likely already have in your pantry.

So, the next time Sunday rolls around, skip the diner and head into your kitchen to create a batch of mouthwatering vegan pancakes.

The whole family or your guests will be impressed with the flavor, and you’ll have the perfect meal to kick back and enjoy the weekend.

Fluffy Banana Oat Vegan Pancakes

These Fluffy Banana Oat Vegan Pancakes are a perfect start to your Sunday morning. Packed with natural sweetness from bananas and the heartiness of oats, they’re light, satisfying, and nutritious. Whether topped with fresh fruit, maple syrup, or nut butter, they’re bound to be a family favorite.

Ingredients

• 1 large ripe banana
• 1 cup rolled oats
• 1 cup plant-based milk (like almond or oat milk)
• 1 tbsp maple syrup (optional, for extra sweetness)
• 1 tsp baking powder
• 1 tsp vanilla extract
• A pinch of salt
• Coconut oil or vegan butter for cooking

Instructions

1. In a blender, combine the banana, oats, plant-based milk, maple syrup, vanilla extract, baking powder, and salt. Blend until smooth and let the batter rest for 5 minutes to thicken.
2. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter.
3. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes or until bubbles form on the surface and the edges begin to set.
4. Flip the pancakes carefully and cook for an additional 2-3 minutes, or until golden brown.
5. Serve warm with your favorite toppings.

These banana oat pancakes are a celebration of simplicity and flavor. The natural sweetness of the banana pairs beautifully with the wholesome texture of oats, making every bite a delightful experience. Perfect for lazy Sunday mornings, these pancakes are a surefire way to bring joy to your table.

Chocolate Chip Coconut Vegan Pancakes

Indulge in the tropical twist of Chocolate Chip Coconut Vegan Pancakes. Soft, fluffy, and loaded with chocolate chips and coconut flakes, these pancakes are a decadent treat that feels like a vacation in every bite. They’re ideal for a relaxing Sunday morning when you want a touch of sweetness and a lot of smiles.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour)
• 1 tbsp ground flaxseed + 2.5 tbsp water (flax egg)
• 1 cup coconut milk
• 1 tbsp coconut oil, melted
• 2 tbsp coconut sugar
• 1 tsp baking powder
• ½ tsp baking soda
• ½ cup vegan chocolate chips
• ¼ cup shredded unsweetened coconut
• A pinch of salt
• Vegan butter for greasing

Instructions

1. In a small bowl, prepare the flax egg by mixing the ground flaxseed with water. Let it sit for 5 minutes.
2. In a mixing bowl, whisk together the flour, coconut sugar, baking powder, baking soda, and salt.
3. Add the coconut milk, flax egg, and melted coconut oil to the dry ingredients. Mix until just combined. Avoid overmixing.
4. Gently fold in the chocolate chips and shredded coconut.
5. Heat a skillet or griddle over medium heat and grease lightly with vegan butter.
6. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes, until bubbles form and the edges firm up. Flip and cook for another 2-3 minutes.
7. Serve warm with extra chocolate chips, shredded coconut, and a drizzle of maple syrup.

These Chocolate Chip Coconut Vegan Pancakes are an indulgent yet wholesome way to brighten your Sunday morning. The combination of rich chocolate and tropical coconut creates a luxurious flavor profile that feels like a special treat without being overly sweet.

Savory Herb and Veggie Vegan Pancakes

Step away from traditional sweet pancakes and try these Savory Herb and Veggie Vegan Pancakes. Filled with fresh herbs and finely chopped vegetables, these pancakes are perfect for those who prefer a hearty, savory breakfast. They’re flavorful, versatile, and packed with plant-based goodness.

Ingredients

• 1 cup chickpea flour
• ¾ cup water
• 1 tbsp olive oil
• 1 tsp baking powder
• ½ tsp turmeric powder
• ½ tsp garlic powder
• ½ tsp salt
• ¼ cup finely chopped spinach
• ¼ cup grated carrot
• 2 tbsp chopped fresh parsley or cilantro
• Optional: chili flakes for a hint of heat

Instructions

1. In a mixing bowl, combine chickpea flour, baking powder, turmeric, garlic powder, and salt.
2. Gradually add water and olive oil, whisking until the batter is smooth and lump-free.
3. Fold in the chopped spinach, grated carrot, and fresh herbs. If you prefer spicier pancakes, add a pinch of chili flakes.
4. Heat a skillet or griddle over medium heat and lightly grease with olive oil.
5. Pour ¼ cup of batter for each pancake. Spread it slightly with the back of a spoon for even cooking. Cook for 2-3 minutes on each side, or until golden brown and firm.
6. Serve hot with vegan yogurt, avocado slices, or a side of your favorite dip.

These Savory Herb and Veggie Vegan Pancakes are a delightful twist on traditional pancakes. They’re hearty, flavorful, and packed with nutrients from the fresh vegetables and herbs. Whether enjoyed as a breakfast, brunch, or light lunch, they’re a savory option that never fails to satisfy.

Pumpkin Spice Vegan Pancakes

Embrace the fall flavors with these Pumpkin Spice Vegan Pancakes. Warm and comforting, these pancakes are infused with the rich taste of pumpkin puree and the cozy spices of cinnamon, nutmeg, and clove. Whether for a Sunday breakfast or a festive brunch, they’ll fill your kitchen with a delightful aroma.

Ingredients

• 1 cup all-purpose flour (or whole wheat flour)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp ground ginger
• ¼ tsp ground cloves
• 1 cup pumpkin puree
• 1 cup plant-based milk (like almond or oat milk)
• 2 tbsp maple syrup
• 1 tsp vanilla extract
• A pinch of salt
• Coconut oil or vegan butter for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
2. In a separate bowl, mix the pumpkin puree, plant-based milk, maple syrup, and vanilla extract until smooth.
3. Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.
4. Heat a non-stick skillet over medium heat and lightly grease with coconut oil or vegan butter.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles appear, then flip and cook for an additional 2-3 minutes until golden brown.
6. Serve warm with a dusting of cinnamon, chopped pecans, and a drizzle of maple syrup.

These Pumpkin Spice Vegan Pancakes are a true celebration of autumn flavors. They bring together the creaminess of pumpkin with the warmth of spices to create a comforting and flavorful stack. Perfect for cozy Sunday mornings, they’re sure to put a smile on your face and warmth in your heart.

Lemon Poppy Seed Vegan Pancakes

Brighten your Sunday morning with these zesty Lemon Poppy Seed Vegan Pancakes. The fresh, tangy lemon pairs beautifully with the subtle crunch of poppy seeds, making for a refreshing and satisfying breakfast. Light yet filling, these pancakes are perfect when you’re craving something vibrant and citrusy.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp poppy seeds
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp lemon zest
• 1 tbsp fresh lemon juice
• 1 cup plant-based milk (like almond or soy milk)
• 2 tbsp maple syrup or agave
• 1 tsp vanilla extract
• A pinch of salt
• Vegan butter or coconut oil for cooking

Instructions

1. In a mixing bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt.
2. In another bowl, combine the plant-based milk, lemon juice, lemon zest, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until smooth. Let the batter sit for a few minutes to thicken.
4. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or coconut oil.
5. Pour ¼ cup of batter onto the skillet for each pancake and cook for 2-3 minutes, or until bubbles appear on the surface. Flip and cook for another 2-3 minutes.
6. Serve warm with a dusting of powdered sugar, fresh berries, and a drizzle of maple syrup.

The bright, citrusy flavors of lemon and the gentle crunch of poppy seeds make these pancakes a delightful twist on a classic breakfast. These Lemon Poppy Seed Vegan Pancakes are perfect for those who want something refreshing yet satisfying. They’re light, fragrant, and a delightful treat to enjoy on a Sunday morning.

Apple Cinnamon Vegan Pancakes

Warm, tender, and full of cozy flavors, these Apple Cinnamon Vegan Pancakes are a wonderful way to start your Sunday. The sweetness of the apples combined with cinnamon creates a comforting breakfast that feels like a hug in every bite. Whether you’re having them for a lazy brunch or a festive morning gathering, they’re bound to be a crowd-pleaser.

Ingredients

• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp baking soda
• ¼ tsp ground nutmeg
• 1 cup plant-based milk (such as almond or oat milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 medium apple, peeled, cored, and finely chopped
• 1 tbsp lemon juice
• Vegan butter or coconut oil for cooking

Instructions

1. In a large bowl, combine the whole wheat flour, baking powder, cinnamon, baking soda, and nutmeg.
2. In a separate bowl, whisk together the plant-based milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Don’t overmix.
4. Fold in the chopped apple and lemon juice.
5. Heat a non-stick skillet over medium heat and grease with vegan butter or coconut oil.
6. Pour about ¼ cup of batter per pancake and cook for 2-3 minutes on each side, until golden brown and cooked through.
7. Serve hot with a sprinkle of cinnamon, extra apple slices, and a drizzle of maple syrup.

These Apple Cinnamon Vegan Pancakes are the perfect blend of autumnal flavors, combining the sweet and tartness of apples with the warmth of cinnamon. Every bite offers a balance of sweetness and spice, making them the ideal dish for a cozy Sunday breakfast. Add some chopped nuts or a dollop of vegan yogurt to elevate the experience even further.

Blueberry Almond Vegan Pancakes

These Blueberry Almond Vegan Pancakes are a delightful combination of juicy blueberries and crunchy almonds, offering a burst of flavor with every bite. The light, fluffy pancakes pair beautifully with fresh fruit and a drizzle of syrup, making them the perfect addition to any Sunday morning brunch or a special occasion breakfast.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp almond meal
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tsp vanilla extract
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp maple syrup
• 1 tsp apple cider vinegar
• 1/3 cup fresh or frozen blueberries
• 2 tbsp sliced almonds (for topping)
• Vegan butter or coconut oil for cooking

Instructions

1. In a bowl, whisk together the flour, almond meal, baking powder, and baking soda.
2. In another bowl, combine the almond milk, maple syrup, vanilla extract, and apple cider vinegar. Stir well.
3. Add the wet ingredients to the dry ingredients and mix until smooth, being careful not to overmix.
4. Gently fold in the blueberries, ensuring they’re evenly distributed in the batter.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or coconut oil.
6. Pour ¼ cup of batter for each pancake. Cook for 2-3 minutes on one side, until bubbles start to form, then flip and cook for an additional 2-3 minutes.
7. Serve warm with sliced almonds, extra blueberries, and a drizzle of maple syrup.

These Blueberry Almond Vegan Pancakes are a fresh and fruity way to enjoy your Sunday morning. The juicy blueberries create pockets of sweetness, while the almonds add a delightful crunch. Together, they create a deliciously balanced breakfast that’s perfect for anyone craving something fruity and nutty.

Cinnamon Roll Vegan Pancakes

If you love cinnamon rolls, you’ll adore these Cinnamon Roll Vegan Pancakes! With a swirl of cinnamon sugar running through the pancakes and a rich, creamy glaze drizzled on top, these pancakes are a decadent treat that brings the best of both worlds — the fluffiness of pancakes and the indulgence of cinnamon rolls.

Ingredients

For the Pancakes:

• 1 cup all-purpose flour
• 1 tbsp sugar (coconut or cane)
• 1 tsp baking powder
• 1 tsp ground cinnamon
• ½ tsp baking soda
• 1 cup almond milk (or any plant-based milk)
• 1 tbsp vegetable oil
• 1 tsp vanilla extract
• A pinch of salt

For the Cinnamon Swirl:

• 2 tbsp melted coconut oil or vegan butter
• 2 tbsp brown sugar
• 1 tsp ground cinnamon

For the Glaze:

• ½ cup powdered sugar
• 1 tbsp almond milk
• ½ tsp vanilla extract

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, cinnamon, baking soda, and salt.
2. In another bowl, mix the almond milk, vegetable oil, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until combined. The batter should be thick and smooth.
4. In a small bowl, prepare the cinnamon swirl by mixing the melted coconut oil, brown sugar, and cinnamon.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or vegan butter.
6. Pour ¼ cup of pancake batter onto the skillet. Using a spoon, drizzle the cinnamon swirl mixture over the pancake in a spiral pattern.
7. Allow the pancake to cook for 2-3 minutes before flipping it carefully. Cook for another 2-3 minutes.
8. For the glaze, mix powdered sugar, almond milk, and vanilla extract in a small bowl until smooth.
9. Serve the pancakes hot with the cinnamon glaze drizzled over the top.

These Cinnamon Roll Vegan Pancakes are a truly indulgent breakfast experience. They combine the flavors of cinnamon rolls with the fluffiness of pancakes, creating a breakfast that feels like a special treat. The glaze adds the perfect finishing touch, making these pancakes feel extra luxurious.

Carrot Cake Vegan Pancakes

These Carrot Cake Vegan Pancakes are the perfect balance of sweet and spicy, offering all the flavors of a traditional carrot cake in pancake form. With grated carrots, cinnamon, and a hint of nutmeg, these pancakes are a healthy and delicious way to enjoy the beloved flavors of carrot cake for breakfast.

Ingredients

• 1 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp cinnamon
• ½ tsp nutmeg
• ½ tsp baking soda
• 1 cup unsweetened almond milk (or any plant-based milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup grated carrots
• 2 tbsp chopped walnuts (optional)
• Vegan butter or coconut oil for cooking
• Vegan cream cheese (optional, for topping)

Instructions

1. In a mixing bowl, combine the whole wheat flour, baking powder, cinnamon, nutmeg, and baking soda.
2. In another bowl, whisk together the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. Be careful not to overmix.
4. Fold in the grated carrots and chopped walnuts (if using).
5. Heat a non-stick skillet over medium heat and grease with coconut oil or vegan butter.
6. Pour ¼ cup of batter onto the skillet for each pancake and cook for 2-3 minutes until bubbles form. Flip and cook for another 2-3 minutes.
7. Serve warm with a dollop of vegan cream cheese, extra chopped walnuts, and a drizzle of maple syrup.

These Carrot Cake Vegan Pancakes bring the flavor of carrot cake to your breakfast table. The grated carrots provide natural sweetness and moisture, while the spices give them that cozy, warm feeling. Topped with vegan cream cheese, these pancakes are a treat that’s both indulgent and nourishing — perfect for a Sunday morning or any special occasion.

Banana Nut Vegan Pancakes

Banana Nut Vegan Pancakes are the perfect combination of rich, sweet banana flavor and crunchy, toasted nuts. This breakfast is hearty, satisfying, and full of energy-boosting ingredients. Ideal for a filling Sunday brunch, these pancakes bring together the best of both worlds — soft, fluffy pancakes with the richness of banana and the delightful crunch of walnuts.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp ground flaxseed (optional for added fiber)
• 1 tsp baking powder
• ½ tsp cinnamon
• 1 ripe banana, mashed
• 1 cup almond milk (or other plant-based milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• ¼ cup chopped walnuts or pecans
• Vegan butter or coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, flaxseed, baking powder, and cinnamon.
2. In a separate bowl, mash the banana and then mix it with almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined. The batter should be thick but pourable.
4. Gently fold in the chopped walnuts or pecans.
5. Heat a non-stick skillet over medium heat and lightly grease with vegan butter or coconut oil.
6. Pour about ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form, then flip and cook for another 2-3 minutes.
7. Serve warm with extra chopped nuts, sliced bananas, and a drizzle of maple syrup.

These Banana Nut Vegan Pancakes are a delicious way to start your day with a nutritious breakfast. The mashed banana makes the pancakes naturally sweet and moist, while the walnuts add a satisfying crunch. Perfect for those who enjoy a more hearty breakfast, these pancakes will keep you full and energized all morning.

Chocolate Chip Vegan Pancakes

For those with a sweet tooth, these Chocolate Chip Vegan Pancakes are the ultimate treat. Loaded with dairy-free chocolate chips, these fluffy pancakes are rich, sweet, and decadent. A perfect choice for a Sunday breakfast or a special occasion, they bring the joy of chocolate into every bite.

Ingredients

• 1 cup all-purpose flour
• 2 tbsp sugar (coconut sugar or cane sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup almond milk (or other plant-based milk)
• 2 tbsp vegetable oil
• 1 tsp vanilla extract
• ¼ cup dairy-free chocolate chips
• Vegan butter or coconut oil for cooking

Instructions

1. In a large mixing bowl, whisk together the flour, sugar, baking powder, and baking soda.
2. In a separate bowl, combine the almond milk, vegetable oil, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until smooth, being careful not to overmix.
4. Gently fold in the chocolate chips.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or coconut oil.
6. Pour ¼ cup of batter onto the skillet for each pancake and cook for 2-3 minutes, or until bubbles form on the surface. Flip and cook for another 2-3 minutes, until golden brown.
7. Serve warm with extra chocolate chips, fresh fruit, or a drizzle of vegan chocolate sauce.

These Chocolate Chip Vegan Pancakes are perfect for those who want to indulge in a sweet and comforting breakfast. The chocolate chips melt into the fluffy pancakes, creating pockets of gooey chocolate that are absolutely irresistible. Perfect for kids and adults alike, these pancakes will definitely satisfy your sweet cravings.

Peach Cobbler Vegan Pancakes

Enjoy the flavors of a peach cobbler in pancake form with these Peach Cobbler Vegan Pancakes. The sweetness of fresh peaches, combined with a cinnamon-spiced batter and a crispy, golden exterior, makes these pancakes a perfect summer treat. They are a flavorful and satisfying way to celebrate the season of fresh fruit.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• 1 tsp cinnamon
• 1/2 tsp ground nutmeg
• 1 cup almond milk (or other plant-based milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh or frozen peaches, diced
• 1 tbsp lemon juice
• Vegan butter or coconut oil for cooking
• Optional: Vegan whipped cream or a scoop of dairy-free ice cream for topping

Instructions

1. In a bowl, whisk together the flour, baking powder, cinnamon, and nutmeg.
2. In another bowl, mix the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until just combined.
4. Gently fold in the diced peaches and lemon juice.
5. Heat a non-stick skillet over medium heat and lightly grease with vegan butter or coconut oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form, then flip and cook for another 2-3 minutes, until golden brown.
7. Serve warm with extra diced peaches, a sprinkle of cinnamon, and optional whipped cream or ice cream for a decadent touch.

These Peach Cobbler Vegan Pancakes bring the essence of summer to your breakfast table. The sweet peaches pair wonderfully with the cinnamon-spiced batter, creating a comforting and indulgent dish that’s perfect for warm days. Whether served with a dollop of vegan whipped cream or on their own, these pancakes are a treat for the senses and a delicious way to start your day.

Pineapple Coconut Vegan Pancakes

Pineapple Coconut Vegan Pancakes are a tropical delight that brings the flavors of a beach vacation to your breakfast table. The combination of sweet, juicy pineapple and toasted coconut adds a refreshing twist to classic pancakes, making these the perfect Sunday brunch treat. These pancakes are not only delicious but also packed with tropical goodness, offering a satisfying, flavorful start to your day.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp sugar (coconut sugar or cane sugar)
• 1 tsp baking powder
• ½ tsp baking soda
• 1 cup coconut milk (or other plant-based milk)
• 1 tsp vanilla extract
• 1 tbsp shredded coconut (for the batter)
• 1 cup fresh pineapple, chopped into small chunks
• 2 tbsp toasted coconut flakes (for topping)
• Vegan butter or coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, sugar, baking powder, and baking soda.
2. In another bowl, mix together the coconut milk and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until smooth. The batter should be thick but pourable.
4. Gently fold in the shredded coconut and chopped pineapple.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or coconut oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, until bubbles form, then flip and cook for another 2-3 minutes until golden brown.
7. Serve warm, topped with toasted coconut flakes, extra pineapple, and a drizzle of maple syrup.

These Pineapple Coconut Vegan Pancakes offer a delightful tropical twist on a classic breakfast. The pineapple adds a burst of sweetness, while the coconut gives the pancakes a rich, creamy texture. Perfect for anyone looking to indulge in a little tropical luxury, these pancakes will transport your taste buds to a sunny paradise.

Strawberry Chia Vegan Pancakes

Strawberry Chia Vegan Pancakes are a healthy and vibrant breakfast option packed with fresh strawberries and nutrient-rich chia seeds. The chia seeds add a lovely texture to the pancakes while providing an extra dose of omega-3s and fiber. These pancakes are perfect for anyone who loves a light yet filling breakfast that also boosts your morning with antioxidants.

Ingredients

• 1 cup all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• 1 tbsp chia seeds
• 1 cup almond milk (or other plant-based milk)
• 1 tbsp maple syrup
• 1 tsp vanilla extract
• 1 cup fresh strawberries, chopped
• Vegan butter or coconut oil for cooking

Instructions

1. In a large bowl, whisk together the flour, baking powder, baking soda, and chia seeds.
2. In another bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Pour the wet ingredients into the dry ingredients and stir until smooth.
4. Gently fold in the chopped strawberries.
5. Heat a non-stick skillet or griddle over medium heat and lightly grease with vegan butter or coconut oil.
6. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes until bubbles form, then flip and cook for another 2-3 minutes, until golden brown.
7. Serve warm with extra strawberries, a drizzle of maple syrup, and a sprinkle of chia seeds.

These Strawberry Chia Vegan Pancakes are a refreshing and healthful breakfast choice that brings a burst of fruitiness to your morning. The combination of strawberries and chia seeds not only adds flavor but also boosts the nutritional value of these pancakes. They’re light, satisfying, and a perfect option for anyone looking for a wholesome breakfast.

Mocha Vegan Pancakes

Mocha Vegan Pancakes are a delicious way to combine the rich flavors of coffee and chocolate in a comforting breakfast treat. With the subtle bitterness of coffee and the sweetness of cocoa powder, these pancakes make for a decadent and energizing start to the day. They’re perfect for coffee lovers who enjoy a little indulgence in their morning routine.

Ingredients

• 1 cup all-purpose flour
• 1 tbsp cocoa powder
• 1 tbsp instant coffee granules
• 1 tsp baking powder
• 1 tsp vanilla extract
• 1 cup almond milk (or other plant-based milk)
• 2 tbsp maple syrup
• 2 tbsp vegetable oil
• Vegan butter or coconut oil for cooking
• Optional: Vegan whipped cream or chocolate sauce for topping

Instructions

1. In a large bowl, whisk together the flour, cocoa powder, instant coffee, and baking powder.
2. In another bowl, combine the almond milk, maple syrup, and vanilla extract.
3. Add the wet ingredients to the dry ingredients and stir until smooth.
4. Heat a non-stick skillet over medium heat and lightly grease with vegan butter or coconut oil.
5. Pour ¼ cup of batter onto the skillet for each pancake. Cook for 2-3 minutes, or until bubbles form, then flip and cook for another 2-3 minutes.
6. Serve warm with a drizzle of chocolate sauce, a dollop of vegan whipped cream, or a sprinkle of chocolate chips for extra indulgence.

Mocha Vegan Pancakes are a perfect treat for anyone who enjoys the flavors of coffee and chocolate. The combination of cocoa and coffee gives these pancakes a rich, bold taste, making them feel like a special indulgence. They’re sure to please anyone who enjoys a caffeine boost with their breakfast. Whether topped with whipped cream or enjoyed plain, these pancakes are the perfect way to treat yourself on a lazy Sunday morning.

Note: More recipes are coming soon!