Simple Vegan Pancake Recipes For Your Kids In 2024

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Simple Vegan Pancake Recipes For Your Kids

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

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

1. Vegan Banana Oat Pancakes

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

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

Ingredients

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

Method

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.
Pour the liquid ingredients over the bowl of oat flour and whisk until a thick, lump-free pancake batter develops.
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.
Continue until there is no more batter; you should have about 14 pancakes.
Choose your favourite fruits, maple syrup, or peanut butter to serve with.

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

Ingredients

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

Method

Combine the flour, baking powder, sugar, vanilla extract, and a dash of salt in a bowl using a balloon whisk. Gradually pour in the milk until you have a nice, thick batter. Heat a small amount of oil in a nonstick frying pan over medium-low heat before adding two tablespoons of batter to produce small, round pancakes.
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.
Serve with various toppings or provide bowls for guests to choose from.

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

Ingredients

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

Method

Tofu, pea milk, maple syrup, vanilla, and lemon juice should all be blended until smooth. 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; 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.
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!

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

Ingredients

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

Method

Grind 1 tablespoon of chia seeds in a coffee or spice grinder. Fourteen cups of water are stirred 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. Depending on your mango's ripe, it may have a liquid or finely diced texture.
If you don't have a food processor, chop the mango finely. In a big bowl, combine whole wheat flour, sugar, baking soda, salt, nutmeg, ginger, and cinnamon. Whisk the ingredients together.
Combine the almond milk, apple cider vinegar, and vanilla in a medium basin and whisk together.
Mix the wet components with the dry ones. If the batter has some lumps, that's alright. Add the mango cubes. To merge, fold.
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.

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

Ingredients

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

Method

Make a wet mixture by combining oil, soy milk, and applesauce.
To prepare a dry mixture, stir the flour, sugar, baking powder, and cinnamon.
Combating the wet and dry ingredients creates a smooth, slightly thick batter.
On medium heat, gently butter a nonstick pancake skillet or pan.
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.
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.

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

Ingredients

Old fashioned rolled oats: ¾ cup
Oat milk: 1 cup, 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

Method

A griddle or large skillet should be heated on medium to medium-low heat, preferably 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 reduce the cooking time. Each pancake takes roughly 7-8 minutes to cook altogether.
Combine the oats and one cup (240 mL) of oat milk in a medium bowl. Microwave for thirty seconds on high. Stir the oatmeal after taking it out of the microwave. Add the sunflower oil and blend. Set aside and allow it to cool.
Combine the flour, baking powder, soda, sugar, and salt in a separate bowl. With a fork, make a well in it and add the oatmeal.
Add the remaining ½ cup of oat milk and vinegar slowly, about 2 tablespoons. The entire ½ cup might not be necessary. The kind and brand of oats you use will determine how much you use. 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.
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 10 blueberries in a single layer.
While some blueberries may roll near the edge when the batter settles, avoid placing them there. Add just enough additional batter to partially encase the blueberries. 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.
You might need to lower the heat to medium so the pancake's top doesn't burn. 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.
When the pancakes are done, carefully flip them over with a spatula and cook for 3 to 4 minutes or until the bottom is golden.
After transferring, loosely wrap it in aluminum foil and place it on a cooling rack. While you finish making the other pancakes, you might want to keep them warm in the oven.
Add more oil and proceed with the remaining batter. Serve with maple syrup and your preferred additional garnish.

7. Orange Chia Pancakes

Try these simple vegan chia pancakes! These zingy orange pancakes are vegan, gluten-free, and 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

Ingredients

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

Method

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 let it sit for 10 minutes.
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.
Serve the pancakes with sliced kiwi berries, orange zest, and maple syrup.

8. Vegan Gingerbread Pancakes

These fluffy vegan pancakes are flavoured with gingerbread, making them ideal for the holidays and 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

Ingredients

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

Method

Mix the flour, cornmeal, baking powder, and spices in a bowl.
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. Set the mixture aside for fluffier results and let it rest for 5 minutes.
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 turns 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.

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

Ingredients

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

Method

Preheat your non-stick skillet to 350 degrees if you have one. Heat on medium if using a nonstick skillet. Add all dry ingredients to a sizable mixing basin and whisk to combine. Combine all the wet ingredients in a separate basin except for the bananas and blueberries. Mix the dry ingredients until just mixed after adding the wet mixture; do not overmix.
There is 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. Once the frying surface is ready, use a quarter cup of the batter for each pancake.
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.
Cook until bubbles appear or the edges begin to crisp up slightly. Once flipped, heat until the bottom starts to brown, usually between 20 and 30 seconds.
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

Conclusion

We love to make pancakes healthier by including mix-ins like fruit, nuts, or seeds for more fiber and nutrients.

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 Simple Vegan Pancake Recipes For Your Kids article. Please stay tuned for more blog posts soon. Take care!

JeannetteZ

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