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Sunday Morning Pancakes

  • Author: Lauren Bernick of Well Elephant
  • Prep Time: 10 minutes
  • Cook Time: 15 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Oven or Stovetop
  • Cuisine: American
  • Diet: Vegan


These whole-food, plant-based, vegan pancakes are light, fluffy, healthy, oil-free, and delicious. The whole family will love them. You don’t have to wait until Sunday to enjoy them but that was our family tradition. Top with maple syrup, 100% whole fruit jam/jelly, fresh fruit, date syrup, or anything you can imagine.


Units Scale
  • 1 cup of oat flour
  • 1/2 cup of white whole wheat flour or buckwheat (you can use all oat flour too)
  • 1 flax egg (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water, let it chill in the fridge for 5 minutes to set)
  • 1/2 tablespoon baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup of applesauce
  • 1 to 1.5 cups plant milk of your choice (water is fine if you don’t have plant milk). Start with 1 cup and add more liquid if it’s too thick
  • 1 tablespoon of maple syrup
  • 1 tablespoon of white vinegar
  • 1 teaspoon of vanilla



  1. Preheat oven to 375 degrees OR you can cook in a nonstick pan
  2. If you’re baking in the oven, cover a baking sheet with parchment paper
  3. Make the flax egg and put it in the fridge for 5 minutes
  4. Combine the vinegar into the plant milk or water
  5. Combine all ingredients including the flax egg and mix well
  6. Scoop a half-cup of batter onto parchment paper, repeat leaving a little space between the pancakes
  7. Cook for about 10-13 minutes depending on your oven or cook in a nonstick pan on the stovetop over medium heat


On the stovetop, you’ll know it’s time to flip them when the pancakes starts to bubble

Keywords: Vegan pancakes, vegan breakfast, pancakes, whole-food, plant-based pancakes

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