Bob’s Red Mill Pancake Mix Recipe Vegan and Delicious

There’s nothing quite like waking up to a stack of fluffy, warm pancakes on a lazy weekend morning. For those embracing a vegan lifestyle or simply looking to avoid eggs and dairy, finding a reliable pancake mix that delivers on taste and texture can sometimes be a challenge.

Luckily, Bob’s Red Mill offers a versatile pancake mix that is not only easy to prepare but can be effortlessly adapted to be 100% vegan. In this post, I’ll share a detailed vegan pancake recipe using Bob’s Red Mill pancake mix that yields light, fluffy, and delicious pancakes every time.

Whether you’re a seasoned vegan or just experimenting with plant-based breakfasts, this recipe is a must-try.

Using simple plant-based substitutes, this recipe keeps the preparation straightforward and the flavors classic. Plus, I’ll share tips on how to tweak the recipe for added flavors and textures, along with serving suggestions that will make your pancake breakfast feel like a special occasion.

So grab your apron, and let’s get flipping!

Why You’ll Love This Recipe

This vegan Bob’s Red Mill pancake mix recipe is a game-changer for several reasons. First, it takes the guesswork out of making pancakes from scratch because the mix has a perfect balance of flours and leavening agents.

Second, it’s incredibly adaptable—you can easily swap in your favorite plant-based milk or add mix-ins like berries or nuts.

Additionally, the pancakes come out fluffy and tender without any eggs or dairy, making them perfect for vegans, vegetarians, or anyone with dietary restrictions. The recipe is quick to pull together, making it perfect for busy mornings or leisurely brunches.

Lastly, the wholesome ingredients in the mix provide a nutritious start to your day!

Ingredients

• 2 cups Bob’s Red Mill Pancake Mix
• 1 ½ cups unsweetened almond milk (or any plant-based milk of your choice)
• 2 tablespoons applesauce (acts as an egg replacer)
• 1 tablespoon maple syrup (optional, for a touch of sweetness)
• 1 teaspoon vanilla extract
• 2 tablespoons coconut oil, melted (plus extra for cooking)
• Pinch of salt

Equipment

• Large mixing bowl
• Whisk or fork
• Measuring cups and spoons
• Non-stick skillet or griddle
• Spatula
• Cooling rack (optional)

Instructions

1. Preheat your skillet or griddle over medium heat. Lightly grease it with coconut oil or your preferred cooking oil.
2. In a large bowl, combine the pancake mix and a pinch of salt. Whisk to evenly distribute the salt.
3. In a separate bowl, mix the almond milk, applesauce, maple syrup, vanilla extract, and melted coconut oil. Stir until well combined.
4. Pour the wet ingredients into the dry ingredients. Gently fold the mixture with a whisk or spatula just until combined. Be careful not to overmix; a few lumps are okay.
5. Let the batter sit for 5 minutes. This helps the mix hydrate and ensures fluffier pancakes.
6. Pour about ¼ cup of batter onto the heated skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
7. Flip the pancakes carefully and cook for another 2 minutes or until golden brown and cooked through.
8. Repeat with the remaining batter, adding more oil to the skillet as needed.
9. Serve immediately with your favorite toppings or keep warm on a cooling rack until ready to serve.

Tips & Variations

“For extra fluffy pancakes, try adding 1 teaspoon of baking powder to the dry mix before combining with wet ingredients.”

• Make it gluten-free: Bob’s Red Mill offers a gluten-free pancake mix option that works perfectly for this recipe.
• Customize your flavor: Add ½ cup of fresh blueberries, sliced bananas, or vegan chocolate chips to the batter before cooking.
• Swap applesauce: If you don’t have applesauce, mashed banana or a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water, mixed and rested) work well as egg replacers.
• Use different plant milks: Oat, soy, or coconut milk can all be used depending on your preference.
• Make it savory: Skip the maple syrup and vanilla, and add herbs like chives or nutritional yeast for a savory pancake twist.

Nutrition Facts

Serving Suggestions

Once your vegan pancakes are ready, the options for serving are endless! For a classic breakfast, drizzle with pure maple syrup and a pat of vegan butter.

You can also pile on fresh fruit like strawberries, blueberries, or sliced bananas for a refreshing and natural sweetness. For a decadent touch, add a dollop of coconut whipped cream or a sprinkle of toasted nuts for crunch.

Another favorite is to serve your pancakes alongside a warm cup of coffee or tea, or even with a refreshing smoothie. If you’re feeling adventurous, try pairing this recipe with one of my other favorites like the Cinnamon Pecan Ice Cream Recipe for a unique brunch dessert, or keep it savory with a side of sautéed veggies from the Costco Vegan Mushroom Stew Recipe.

Conclusion

This vegan Bob’s Red Mill pancake mix recipe is a fantastic way to enjoy a plant-based breakfast without compromising on taste or texture. The recipe is simple, versatile, and perfect for anyone looking to make effortless, fluffy pancakes that everyone will love.

Whether you’re vegan, lactose intolerant, or just looking for a healthier alternative to traditional pancakes, this recipe delivers with every bite.

With just a few pantry staples and your favorite plant-based milk, you can whip up a batch of these pancakes any morning of the week. Don’t forget to experiment with the suggested variations to keep things exciting!

For more delicious recipe ideas, check out the Classico Sun Dried Tomato Alfredo Sauce Recipe to elevate your dinners or the indulgent Chocolate Heaven Cake Recipe for dessert. Happy cooking and happy eating!

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