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Kid-Friendly Vegan Pancakes

by Merle O'Neal and Spencer Kombol featured in 5 Kid-Friendly Vegan Meals

Inspired by


for 8 servings

  • 2 cups
    flour (250 g)
  • 2 tablespoons
  • 2 tablespoons
    baking powder
  • ½ teaspoon
  • 2 cups
    almond milk (480 mL)
  • 2 tablespoons
    apple cider vinegar
  • 2 teaspoons

Optional Toppings

  • vegan chocolate sandwich cookie
  • strawberry
  • banana
  • blueberry
  • blackberry
    Calories 147
    Fat 1g
    Carbs 30g
    Fiber 1g
    Sugar 2g
    Protein 3g

Estimated values based on one serving size.



  1. Preheat oven to 400ºF (200ºC)
  2. In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
  3. In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine. Let it sit for 5-7 minutes.
  4. Pour the liquid mixture into the dry mixture and whisk until smooth.
  5. Let batter rest for 5 minutes.
  6. Pour the batter onto a baking sheet covered with parchment paper, smooth batter out so it is even on all sides.
  7. Add toppings of your choice
  8. Bake for 15 minutes
  9. Freeze for up to 1 month or serve warm with maple syrup.
  10. Enjoy!