9 Healthy Vegan Pancake Recipes For Your Kids

9 Healthy Vegan Pancake Recipes For Your Kids

9 Healthy Vegan Pancake Recipes For Your Kids

9 Healthy Vegan Pancake Recipes For Your Kids

There are many healthy homemade vegan pancake recipes, but these 9 are the kids' favourites and healthy!

You don't have to eat cereal, even amid the morning rush. We enjoy pancakes for breakfast because, like muffins, they can be prepared in advance and enjoyed during the whole week.

Vegan Banana Oat Pancakes

1. Vegan Banana Oat Pancakes

Oats, bananas, and plant-based milk make these simple, healthful vegan pancakes.

Prep time: 10 minutes | Cook time: 25 minutes | Total time: 35 minutes | Servings: 14


  • Oat flour: 2 cups
  • Baking powder: 1 tablespoon
  • Cinnamon: ½ teaspoon
  • Mashed bananas: 1 cup
  • Almond milk: 1⅓ cup
  • Melted coconut oil: ¼ cup
  • Vanilla extract: 1 teaspoon
  • Maple syrup: 1 tablespoon


  1. Oat flour, cinnamon, and baking powder should be combined in a sizable mixing dish. Place aside. Add mashed bananas, almond milk, melted coconut oil, and vanilla to a blender and blend on high for 30 seconds or until smooth.
  2. Pour the liquid ingredients over the bowl of oat flour and whisk until a thick, lump-free pancake batter develops.
  3. A pancake griddle should be heated to medium-high heat. Once cooked, turn the heat to low and scoop ¼ cup of batter for each pancake. Cook for two minutes on one side, then turn it over and cook for one to two more.
  4. Continue until there is no more batter; you should have about 14 pancakes.
  5. Choose your favourite fruits, maple syrup, or peanut butter to serve with.

Regular Vegan Pancakes

2. Regular Vegan Pancakes

Make this excellent vegan pancake base: Use your preferred plant-based milk and top it with blueberries, vegan chocolate chips, or anything else you choose.

Prep time: 5 minutes | Cook time: 30 minutes | Total time: 35 minutes | Servings: 6


  • Self-rising flour: 300g
  • Baking powder: 1 teaspoon
  • Sugar: 1 tablespoon
  • Vanilla extract: 1 tablespoon
  • Plant-based milk: 400ml
  • Vegetable oil for cooking: 1 tablespoon


  1. Using a balloon whisk, combine the flour, baking powder, sugar, vanilla extract, and a dash of salt in a bowl. Pour the milk in gradually until you have a nice, thick batter. To produce small, round pancakes, heat a small amount of oil in a nonstick frying pan over medium-low heat before adding two tablespoons of batter.
  2. This must be done in groups of two to three at a time. Cook for 3–4 minutes until bubbles emerge on the surface and the edges are set. The pancakes should be golden brown and cooked through after being turned over and baked for an additional 2-3 minutes. Cook the remaining pancakes while keeping them warm in a low oven.
  3. Serve with various toppings, or provide bowls of toppings for guests to choose themselves.


Tofu Vegan Pancakes

3. Tofu Vegan Pancakes

These hearty, protein-packed pancakes are a terrific way to start the day and may even be prepared in advance to consume throughout the week. Your favourite toppings can be added after being heated in a skillet, microwave, or oven. You may be sure your day will be enjoyable after eating this feast.

Prep time: 30 minutes | Cook time: 10 minutes | Total time: 40 minutes | Servings: 4


  • Silken tofu: 300 g
  • Unsweetened pea milk: 360 mL
  • Maple syrup: 30 mL
  • Pure vanilla extract: 10 mL
  • Fresh lemon juice: 10 mL
  • Spelt flour: 399 g
  • Baking powder: 7 g
  • Baking soda: 5 g
  • Ground cinnamon: 3 g
  • Salt: ¼ teaspoon
  • Vegetable oil, for frying: 15 mL


  1. The tofu, pea milk, maple syrup, vanilla, and lemon juice should all be blended. Until smooth, blend. The spelt flour, baking soda, baking powder, cinnamon, and salt should all be combined in a big bowl. Mix well. Then incorporate the blender's wet ingredients. Be careful not to overmix as you only want to blend the ingredients. Add a small amount of plant milk to the mixture to thin it down if it is too thick.
  2. A non-stick crêpe pan should be heated on medium-high heat and lightly greased. Pour the batter onto the pan using a 14 cup. Cook for 2 minutes or until golden on each side. Use the leftover batter to continue. Yogurt, nuts, berries, and maple syrup can be added as toppings. Let’s Enjoy!

Vegan Mango Pancakes

4. Vegan Mango Pancakes

Mango pancakes from the tropics are sweet and tasty. A light, fluffy, vegan pancake made from whole grain batter, mango puree, and cinnamon is nutritious, healthy, and vegan.

Prep time: 10 minutes | Cook time: 20 minutes | Total time: 30 minutes | Servings: 4


  • Chia seeds ground: 1 tablespoon
  • Water: ¼ cup
  • Whole wheat flour: 1 cup
  • Coconut sugar or cane sugar: 2 tablespoons
  • Baking powder: 1 tablespoon
  • Salt: ½ teaspoon
  • Unsweetened almond milk: 1 cup
  • Apple cider vinegar: 1 tablespoon
  • Vanilla extract: 1 teaspoon
  • Nutmeg: ¼ teaspoon
  • Ginger: ¼ teaspoon
  • Cinnamon: ½ teaspoon
  • Mango puree: ¼ cup
  • Coconut oil: 1 teaspoon


  1. Grind 1 tablespoon of chia seeds in a coffee or spice grinder. Fourteen cups of water and stir together in a small basin. Give it five minutes to sit. The paste will get gloppy and thicken. Peel and cut the mango. Divide into cubes. Use a food processor to puree one cup of mango cubes. Your mango may have a liquid or finely diced texture, depending on how ripe it is. Chop the mango finely if you don't have a food processor. In a big basin, combine whole wheat flour, sugar, baking soda, salt, nutmeg, ginger, and cinnamon. Combine ingredients by whisking.
  2. Almond milk, apple cider vinegar, and vanilla should all be combined in a medium basin. Combine ingredients by whisking.
  3. Mix the wet components with the dry ones. If the batter has some lumps, that's alright. Add the mango cubes. To merge, fold.
  4. Skillet to medium-high heat. In the pan, melt 1 teaspoon of coconut oil. Add ⅓ cup of the batter once the skillet is hot. Spread the batter evenly using the measuring cup's back. 3–4 minutes, when the batter bubbles. The pancake is over. Cook for 1-2 minutes until both sides are golden brown. My kids love the vegan mango pancake very much.

Vegan Apple Pancakes

5. Vegan Apple Pancakes

For a slow autumn breakfast, try these fluffy vegan apple pancakes. They are delicious and straightforward to make because the batter contains applesauce, cinnamon, and extra apple slices on top.

Prep time: 5 minutes| Cook time: 10 minutes | Total time: 15 minutes | Servings: 12


  • Applesauce: ½ cup
  • Soy milk: 1 cup
  • Oil: 2 tablespoons
  • Flour: ½ cup
  • Sugar: 2 tablespoons
  • Baking powder: 1 teaspoon
  • Cinnamon: 1 teaspoon
  • Apples thinly sliced: 2


  1. Make a wet mixture by combining oil, soy milk, and applesauce.
  2. To prepare a dry mixture, stir the flour, sugar, baking powder, and cinnamon.
  3. Create a smooth, slightly thick batter by combining the wet and dry ingredients.
  4. On medium heat, gently butter a nonstick pancake skillet or pan.
  5. Pour or spoon batter in circles into the heated pan. Use roughly ¼ cup (4 tablespoons) of batter for each pancake. Apple slices are placed atop each circle. Carefully flip the pancakes over after the tops have developed a few little bubbles, and the bottoms are golden brown (this takes around 2 minutes). 2 more minutes of cooking.
  6. Remove the pancakes from the pan, and either stack them or serve them immediately. Add more applesauce, maple syrup, fresh berries, or bittersweet chocolate. It is ideal for serving the apple pancakes warm.

Vegan Oatmeal Pancakes

6. Vegan Oatmeal Pancakes

Have Vegan Oatmeal Pancakes for breakfast to get your day off to a good start. This easy vegan pancake recipe for substantial and healthful oatmeal pancakes uses neither milk nor eggs and is vegan.

Prep time: 25 minutes| Cook time: 35 minutes | Total time: 1 hour | Servings: 10


  • Old fashioned rolled oats: ¾ cup
  • Oat milk: 1 into divided into ½ cups
  • Sunflower oil: 3 tablespoons
  • All-purpose flour: ½ cup
  • Baking powder: 2 teaspoons
  • Baking soda: ¼ teaspoon
  • Granulated sugar: 3 tablespoons
  • Sea salt: ¼ teaspoon
  • Cider vinegar: 1 tablespoon
  • Fresh or frozen blueberries: 1¼ cups


  1. A griddle or large skillet should be heated on medium to medium-low heat, preferably made of cast iron (see notes). Apply some oil by rubbing it on with a paper towel. If you can only fit one pancake on your grill, use two pans simultaneously to cut down on the cooking time. Each pancake takes roughly 7-8 minutes to cook altogether.
  2. Oats and one cup (240 mL) of oat milk should be combined in a medium bowl. Thirty seconds on high in the microwave. After taking it out of the microwave, stir the oatmeal. Add sunflower oil and blend. Place aside and give it some time to cool.
  3. Combine the flour, baking powder, soda, sugar, and salt in a separate, big bowl. With a fork, make a well in it and add the oatmeal.
  4. Add the remaining ½ cup of oat milk and vinegar slowly, about 2 tablespoons at a time. The entire ½ cup might not be necessary. The kind and brand of oats you use will determine how much you utilize. When you pour the batter onto the griddle, it should gently form into a circle with the help of a spoon to spread it out. The batter should have the consistency of a thick bowl of oats.
  5. Drop ¼ cup of batter on the preheated pan and lightly distribute it with the back of a spoon to form a circle once the grill has uniformly preheated (about 10 minutes if you use cast iron). Before the batter solidifies, quickly add around 10 blueberries in a single layer.
  6. While some blueberries may roll near the edge when the batter settles, try to avoid placing them there. Add just enough additional batter to encase the blueberries partially. Cook for about 5 minutes, or until the pancakes' edges are dry and beginning to brown, the tops of the pancakes have some bubbles, and a few blueberries have burst.
  7. So that the pancake's top doesn't burn, you might need to lower the heat to medium. Due to their thickness and lack of egg, these pancakes cook more slowly than those made with other classic pancake recipes. Don't increase the heat to hasten the cooking process.
  8. When the pancakes are done, carefully flip them over with a spatula and cook for an additional 3 to 4 minutes, or until the bottom is golden. After transferring, loosely wrap in aluminum foil and place on a cooling rack. While you finish making the other pancakes, you might want to keep them warm in the oven.
  9. Add more oil and proceed with the remaining batter. Serve with maple syrup and your preferred additional garnish.

Vegan Orange Chia Pancakes

7. Orange Chia Pancakes

Try these simple vegan chia pancakes! These vegan, gluten-free, and zingy orange pancakes overflow with citrus flavour. They make a quick vegan breakfast, brunch, lunch, or dinner because they are filling.

Prep time: 10 minutes| Cook time: 10 minutes | Total time: 20 minutes | Servings: 3


  • Oats: 100 g
  • Chia seeds: 3 tablespoons
  • Baking powder: 2 teaspoons
  • Almond milk: 240 ml
  • Orange juice: 2 tablespoons
  • Maple syrup:  1 tablespoon
  • Orange zest: 1 teaspoon
  • Vanilla extract:  1 teaspoon
  • Olive oil: 1 tablespoon
  • Large pinch of salt


  1. The oats should be processed into fine flour in a blender or food processor. Place it in a sizable bowl and combine it with the salt, chia seeds, baking powder, and oil. Almond milk, orange juice, maple syrup, orange zest, and vanilla should all be combined in different bowls. Whisk the mixture to remove any lumps before adding the wet ingredients to the dry. Allow the chia seeds to thicken the batter, and give it 10 minutes to sit.
  2. Cooking oil is added to a frying pan and preheated to medium heat. Pour the batter into the hot oil and fry until golden on each side for a few minutes before flipping and cooking the other side.
  3. Serve the pancakes with sliced kiwi berries, some orange zest, and some maple syrup.

Vegan Gingerbread Pancakes

8. Vegan Gingerbread Pancakes

These fluffy vegan pancakes are flavoured with gingerbread, making them ideal for the holidays and the entire winter. They require no unique ingredients and are quick and straightforward to prepare.

Prep time: 7 minutes | Cook time: 10 minutes | Total time: 17 minutes | Servings: 4


  • Plain flour: 175 g
  • Cornflour cornstarch: 2 tablespoons
  • Baking powder: 2 teaspoons
  • Ground ginger: ½ teaspoon
  • Ground cinnamon: ½ teaspoon
  • Ground nutmeg: ¼ teaspoon
  • Dairy-free milk: 300 mL
  • Vegetable oil: 2 tablespoons
  • Maple syrup: 1 tablespoon
  • Apple cider vinegar: 2 teaspoon
  • Vanilla extract: 1 teaspoon
  • Pinch of salt


  1. Mix the flour, cornmeal, baking powder, and spices in a sizable bowl.
  2. Mix the milk, oil, maple syrup, vinegar, and vanilla in a different bowl (or sizable mixing jug). Mix the wet and dry ingredients. The batter will still have some lumps, but avoid over-mixing to avoid tough pancakes. For fluffier results, set the mixture aside and let it rest for 5 minutes.
  3. Over medium heat, add a few drops of the oil to a sizable nonstick frying pan. When bubbles rise on the surface, and the bottom begins to turn golden, spoon small rounds onto the pan and cook for 1-2 minutes on each side. The opposite side should be cooked for 1-2 minutes or until golden. Let's enjoy.

Vegan Blueberry Pancakes

9. Vegan Blueberry Pancakes

The most delicate vegan blueberry pancakes you've ever had are thick, fluffy, and loaded with blueberries. They're ideal for your Sunday brunch. This recipe uses simple, natural ingredients and is quick to prepare.

Prep time: 20 minutes | Cook time: 7 minutes | Total time: 27 minutes | Servings: 14


  • Whole wheat flour: 1 cup
  • Oat flour: 1 cup
  • Ground flaxseed: 2 tablespoons
  • Baking powder: 2 tablespoons
  • Salt: ½ teaspoon
  • Water: 1 cup
  • Unsweetened almond milk: ¾ cup
  • Unsweetened apple sauce: 2 tablespoons
  • Maple syrup: 2 tablespoons
  • Vanilla: 1 teaspoon.
  • Bananas: 2 small
  • Fresh blueberries: 1 cup


  1. Preheat your non-stick skillet to 350 degrees if you have one. Heat on medium if using a nonstick skillet. To combine, add all dry ingredients to a sizable mixing basin and whisk. Except for the bananas and blueberries, combine all the wet ingredients in a separate basin. Mix the dry ingredients until just mixed after adding the wet mixture; do not overmix.
  2. Nothing wrong with leaving some lumps. Add the blueberries and mashed banana to the batter, then whisk everything together. The pancake batter should be set aside and given 5 minutes to rest. Use a quarter cup of the batter for each pancake once the frying surface is ready.
  3. However, allow ½ cup of batter for each pancake if you're like me and enjoy your pancakes to be the size of utility hole covers.
  4. Cook until bubbles appear or the edges begin to crisp up slightly. Once flipped, heat until the bottom is just beginning to become brown, usually between 20 and 30 seconds.
  5. Quickly serve with warm maple syrup.

Pancake Storage Methods

When the busy week arrives, these pancakes can easily be frozen and warmed up. Once our pancakes have completely cooled to room temperature, we store them in individual ziplock bags.

Then, we remove them as needed and reheat them in the microwave for 25 to 30 seconds. Even on the busiest of mornings, they are excellent and make you feel like you've enjoyed a handmade


By including mix-ins like fruit, nuts, or seeds for more fiber and nutrients, we love to make pancakes healthier. The pancakes in this list are the greatest ones for kids. Kids will adore these, and they are also loaded with delicious, wholesome components! These are the top recommendations for the very finest homemade vegan pancake recipes!

I trust you enjoyed this article about the 9 Healthy Vegan Pancake Recipes For Your Kids. Please stay tuned for more blog posts to come shortly. Take care!




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