These fluffy vegan pancakes are made with whole grain kamut flour, an ancient grain that’s a beautiful golden colour. Very light, with minimal ingredients and no strange substitutes, these are pretty amazing pancakes.
Buttercup is being so cuddly right now that I can barely type. It’s too cute, especially considering that a year ago she would never have cuddled, never mind purring like an engine while she did it. What a sweetheart.
These are some fluffy (vegan) pancakes. I’ve been trying to nail vegan American-style pancakes for months and finally realised that I could just throw in a little binding agent – arrowroot – instead of all the usual egg-replacers I’d been trying. Flax and chia both gave the pancakes a really strange texture and didn’t allow for optimal fluffiness. (Does anyone else think of the little girl from Despicable Me when you say fluffy? Every time.)
I usually have German-style pancakes, but these fluffy vegan pancakes are crazy good and extra easy. I usually make them for Graham and I on weekends, but they’re quick enough to make during the week too, and won’t weigh you down before work or school. Bonus, they make a great on the go snack if you need a mid morning pick-me-up.
These particular pancakes were made with kamut flour. Kamut, you say? If you’re not familiar with it, check out my pain d’epices recipe. If you like the sounds of this neat little wheat, you can check out my birthday cake and peanut butter puffed wheat square recipes too. I’ve tried the recipe with a whole whack of other kinds of wheat flours, too, and they turned out perfectly every time. Feel free to substitute whatever you’ve got. I tried the recipe with buckwheat flour for a gluten-free option, but they didn’t puff up properly. Kamut is far and away my favourite flour for pancakes, so if you can, please try it in this recipe.
The toppings can get a little messy, but that’s the way you’re supposed to eat pancakes, right?
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- 2 cups kamut flour, or other wheat flour
- 2 tablespoons arrowroot powder
- 1 tablespoon coconut sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Pinch salt
- 2 1/2 cups nondairy milk
- 3 tablespoons coconut oil, melted
- 1 teaspoon apple cider vinegar
- 1 tablespoon pure vanilla extract
- 1 cup frozen raspberries
- 2 tablespoons honey
- Heat a large, flat-ish pan over medium heat with a little oil. Make sure it's hot before trying to cook the pancakes, or you're asking for certain doom.
- In a large bowl, whisk together the dry ingredients. Make a well in the centre and add the milk, oil, vinegar, and vanilla. Whisk everything together until it's very well combined.
- Pour the batter into the pan in your desired pancake shapes and sizes. Flip when you see lots of little bubbles forming and steam starts to escape. They should be golden when they're done. Keep the finished pancakes in a warm oven until you're ready to eat.
- Heat the raspberries over low-medium heat in a small saucepan. Add the honey once they start to bubble, stir well, and serve hot with the pancakes.
Here are instructions for the coconut whipped cream.
I ate that whole pile of pancakes as a second lunch. Recipe testing is the best.