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PlantPlate.com is here to provide the recipes, information, and practical advice needed to follow a healthy plant-based diet. Whether you're interested in improving your health, losing weight, or eating more sustainably, a whole foods plant-based diet may be the perfect solution for you.

My name's Emma, and I started PlantPlate in 2013 with the help of my husband Scott, a web developer and fellow plantivore. I’m a certified Plant-Based Nutritionist who loves to cook, and I've followed a plant-based diet for over a decade. Having lived in various locations throughout the world - sometimes on a shoestring budget, and often with irregular and demanding work schedules - I’ve had to constantly adapt my diet in order to make it work. It’s taught me a lot, and it’s motivated me to show others just how accessible and enjoyable this way of eating can be.

The recipes featured on PlantPlate are based on minimally processed plant foods, including fruits, vegetables, whole grains and legumes. They're free from all animal products, processed oils and refined carbohydrates, and are made with simple and affordable ingredients. Our articles are aimed at providing you with plant-based know-how when it comes to shopping, cooking, nutrition and day-to-day living. We have answers to common questions and share practical knowledge that we have acquired through experience. Finally, the resources section contains links to books, DVDs, and video presentations from some of the world's leading experts on plant-based nutrition. It is our hope that these resources will help you to fully understand and evaluate the health benefits of this wonderful way of eating.

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Fluffy Oil-Free Pancakes

RECIPE By PlantPlate
There’s no reason to miss out on this breakfast treat while following a plant-based diet! Serve topped with your favorite fresh fruit for a healthy start to the day.

Prep Time: 15 Minutes
Cook Time: 15 Minutes
Yield: Makes 12-14 Small Pancakes

Notes:

You will need a good non-stick pan for this recipe in order to make the pancakes without oil. Ceramic-coated pans such as this one are ideal.

It's important to follow the first step properly in order to allow your soy or almond milk to curdle slightly. We know that sounds gross, but trust us- it's for a good reason! This will give it the consistency and flavor of traditional buttermilk, which is great for pancake making.

If you like, you can just use 2 cups of whole wheat flour, instead of a 50/50 mix of whole wheat and buckwheat. To make the pancakes gluten free, use all buckwheat flour .

For the Soy-Free Version: Use almond milk instead of soy.

Ingredients:

  • 1 + 1/3 cup soy milk or almond milk
  • 1 tsp. apple cider vinegar
  • 1 tsp. vanilla essence
  • 1 tsp. ground cinnamon
  • 1 tbsp. maple syrup (or aother liquid sweetener of choice)
  • 1 cup whole wheat flour
  • 1 cup buckwheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • Maple syrup, to serve
  • Fresh fruit, to serve (optional)

Instructions:

  1. Combine soy or almond milk, apple cider vinegar, vanilla essence, cinnamon, and the tablespoon of syrup in a small mixing bowl. Whisk briefly to combine, and set aside for 5 minutes.
  2. Sift the flours, baking powder and baking soda into a mixing bowl. Add wet ingredients to the dry ingredients and whisk with a fork. Be careful not to over mix the batter, or you'll end up with rubbery pancakes (a few small lumps should remain.)
  3. Bring a non-stick fry pan to a medium heat. Add 1/4 cup measures of pancake batter to the pan. Wait until bubbles appear on the surface and begin to pop, then flip over and cook through. Repeat the process with remaining batter. (Note: These pancakes often require a longer cooking time than traditional pancakes. A couple of test pancakes may have to be sacrificed to get it perfect!)
  4. Serve pancakes topped with fresh fruit and a drizzle of maple syrup.