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5 from 1 vote

Vegan pancake stack

An egg-free and dairy-free stack of delicious mini vegan pancakes.
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast
Cuisine: American
Keyword: pancakes, vegan
Servings: 4 servings
Calories: 351kcal
Author: Emily Leary


  • 150 g plain flour
  • 50 g buckwheat flour
  • 2 tsp sugar
  • 8 g arrowroot powder
  • 500 ml sweetened soya milk
  • 1 tsp bicarbonate of soda
  • 1 tbsp soya margarine plus more to fry if needed
  • 6 tbsp maple syrup


  • Mix the flours, sugar and arrowroot in a large bowl.
  • Whisk in the milk bit by bit to avoid lumps.
  • Melt the margarine in a large, nonstick frying pan, then pour it into the batter and mix well
  • Whisk in the bicarb.
  • Heat the pan to a medium-high heat, and cook the pancakes with about a dessert spoon of batter per pancake. They'll need just 30 seconds or so before they bubble on top and brown underneath
  • Flip over, cook for another 30 seconds then transfer to a plate, stacking as you go.
  • When all the pancakes are cooked, drizzle with the syrup if desired and serve to the table for everyone to help themselves.



Calories: 351kcal | Carbohydrates: 66g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 364mg | Potassium: 356mg | Fiber: 3g | Sugar: 24g | Vitamin A: 625IU | Vitamin C: 9mg | Calcium: 218mg | Iron: 3mg