When switching to a plant-based diet, one of the foods I thought I would never have again was good pancakes. Traditional pancakes are made with buttermilk, eggs, butter, milk and some more milk. With all the animal products in them, I wasn’t sure they could be made without that.

Then I found this recipe and everything changed.  There was no need to be without this delicious comfort food. These pancakes are free from dairy and eggs, hence the name: Free Pancakes.

Light and fluffy, these pancakes are perfect for a special morning or a Sunday brunch (sometimes even a breakfast for dinner situation, which happens a lot at our house). If you are looking to add a bit more nutrition into these breakfast beauties, consider switching out the all-purpose flour for whole-wheat flour or half all-purpose and half whole-wheat flour. Add some flaxseed meal into the batter as well for even more nutritional benefits. Remember, whenever you add dry ingredients into pancake batter increase the wet ingredients by the same margin to maintain the correct consistency.

Pancakes may not seem like the healthiest choice for breakfast but by making them whole-wheat, using a nut butter spread, and covering them in fresh cut strawberries, blueberries and bananas, you’ll have a nutritious and satisfying breakfast that takes little time to prepare. Also, these pancakes freeze and reheat well for eating at a later date. Cover them with a slightly damp paper towel and microwave them for 15 to 30 seconds whenever you need your pancake fix.

Free Pancakes

Makes 8 pancakes


  • 1 1/2 cups all-purpose flour
  • 1 1/2 Tablespoons baking powder
  • 1 1/2 cups non-dairy milk
  • 3 Tablespoons organic cane sugar
  • 3 Tablespoons organic canola oil
  • 1/8 teaspoon salt
  • Vegan buttery spread for pan


  1. Mix dry ingredients in a large bowl.
  2. Combine wet ingredients then add to the dry ingredients and let rise for about five minutes.
  3. Melt a tablespoon of vegan buttery spread in a large frying pan over medium heat.
  4. Spoon the batter into the pan, and cook until you see the edges starting to turn golden brown (about 5 minutes or so).
  5. Flip pancakes and continue to cook until done, about 3 more minutes.
  6. Serve with maple syrup, nut butter and desired fruit topping.