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Fluffy Plant Based Milk Pancakes

These 3-ingredient fluffy plant based milk pancakes with whole wheat flour are a wonderful, quick breakfast idea. They are so good,that my son even requests them for dinner sometimes.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Breakfast
Cuisine: American
Servings: 16 pancakes


  • 1 cup plant based milk of choice (soy, almond, oat milk, ect.)
  • 1 large egg beaten
  • 1 cup whole wheat flour
  • 1 tsp baking powder
  • 1 tbsp olive oil for greasing the pan


  • In a large mixing bowl, combine all ingredients and mix (with your hand mixer) until no lumps can be seen. 
  • Preheat non-stick pancake pan (or pancake pan like this one on Amazon) on stove top.
  • Optional: Once pan is heated, grease it (with cotton pad or wooden spatula) with olive oil. 
  • With a medium laddle (this one should to the trick) place some of the batter on the pan. Let pancake batter distribute. Once bubbles start to form and the edges of pancake are dry, flip the pancake over and let sit until golden. 
  • Remove from pan and store pancake one over the other. That way, heat is preserved and helps pancakes stay softer for longer. Repeat until all pancake batter is cooked. Serve with desired topping (frozen berries, yogurt, honey, marmalade, ect.)


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