These tasty baked vegan pancakes are perfect for breakfast, dessert or a snack! The caramel sauce that goes with it is so decadent and delicious that you’ll want to smother it on everything (not just the pancakes).
Because these vegan pancakes are actually baked, you can make a big batch in less than 10 minutes. That means easy meal prep, no mess and no oil.
Let’s get into the recipe for baked vegan pancakes – yum!
2/3 cup (80g) flour, I used organic wholegrain spelt flour
1 tsp baking powder
100ml/3.4 oz almond milk
1 tsp maple syrup
1 tsp vanilla extract
3 tsp peanut butter
2 tsp tahini
2 tsp maple syrup
1 tsp water
Topping Suggestions: berries, bananas, vegan yoghurt, cacao nibs etc
Preheat oven to 180C/360F and line a baking tray with non-stick parchment paper.
Place wet and dry pancake ingredients into a bowl and whisk to combine.
Pour batter onto baking tray to the size that you prefer. (I made 10 mini pancakes). The bake till done. I turned mine at 5 minutes and they were done at 10 minutes.
Place caramel sauce ingredients in a bowl and mix to combine.
Serve half the pancakes topped with fruit and drizzle with caramel sauce. Reserve remaining pancakes and caramel sauce for tomorrow.
Make extra batches and keep in the fridge for a simple meal prep breakfast.
These pancakes also freeze well. Simply cool and then freeze individual pancakes between sheets of baking paper in a zip lock bag. Remove and defrost when required.
👉 Want to learn more about plant based vegan cooking, check out my Meal Prep Made Easy Course!
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