There are two things I love about today’s post. First, is the recipe, of course.
I’m sharing the most light, fluffy and delicious vegan pancakes I’ve ever tasted! No bananas, no fuss. Scroll down for the recipe…
The second thing I love is that I got to create this recipe with one of my favourite blogging friends, Kimberly from The Little Plantation. You might remember our collaboration from this time last year where we made a cute mini pumpkin cake.

These pancakes… Seriously. SERIOUSLY good. (Seriously.)
I actually based the recipe off one of my cupcake recipes as I was curious to see how an ordinary cake batter would work for pancakes. Turns out it’s the way to go. No need for bananas, applesauce or anything else.

These are inspired by American-style pancakes but also remind me of Scotch pancakes that I used to eat as a child, with jam. It definitely brought back a nostalgic taste and I cannot wait to make these again soon with a dollop of raspberry jam!
We chose to add some orange zest, cinnamon, cardamom and top them with figs and date syrup. The combination was divine! But I first tested these just plain and simple and they were delicious in their own right. So feel free to mix it up however you like.


  • 90 g plain white flour or white spelt flour
  • 1 tbsp arrowroot powder or cornstarch
  • 1 tsp baking powder
  • 3 tbsp maple syrup
  • 1 tsp apple cider vinegar
  • 120 ml dairy-free milk
  • 2 tbsp vegetable oil


  1. Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
  2. Mix the dry ingredients together in a large bowl.
  3. Stir in the wet ingredients until well combined and the texture is runny but thick.
  4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (or when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
  5. Repeat with the rest of the batter.
  6. Serve and enjoy!