Start your day with a burst of vibrant flavors and wholesome goodness with these 30 Vegan Breakfast Recipes. Each dish is crafted to delight your senses, from creamy avocado toasts to fluffy, golden pancakes. With just 10 minutes of prep and 15 minutes of cooking, you’ll have a nourishing meal ready in under half an hour. Perfect for busy mornings, these recipes are packed with fresh, plant-based ingredients that energize and satisfy.
Experience the perfect balance of textures—crispy, tender, and smooth—in every bite. Whether it’s the rich aroma of spiced oatmeal or the tangy sweetness of berry-packed smoothie bowls, these recipes are designed to make your mornings brighter. Quick, easy, and utterly delicious, they’re proof that vegan breakfasts can be both indulgent and wholesome. Dive in and savor the joy of a plant-powered start to your day!
Ingredients for Fluffy Vegan Pancakes
- 1 tablespoon ground flaxseed (acts as an egg substitute)
- 3 tablespoons water (to mix with flaxseed)
- ½ cup mashed banana (about 1 large banana, ripe works best)
- 2 tablespoons extra-virgin olive oil, plus more for brushing the skillet
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons almond milk, plus more if needed (or any plant-based milk)
- 1½ cups whole wheat pastry flour (or substitute with all-purpose flour)
- ½ cup oat flour (or grind oats in a blender to make your own)
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- Maple syrup, banana slices, and/or pecans, for serving (optional toppings)
Step-by-Step Instructions
- In a large bowl, combine the ground flaxseed and water. Stir and let sit for 5 minutes to thicken.
- Add the mashed banana, olive oil, vanilla extract, and almond milk. Whisk until smooth.
- Add the whole wheat pastry flour and oat flour. Sprinkle the baking powder, baking soda, cinnamon, nutmeg, and sea salt evenly over the top. Stir until just combined; the batter should be slightly lumpy. If it’s too thick, add 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Lightly brush with olive oil.
- Use a ⅓-cup measuring cup to pour the batter onto the skillet. Gently spread the batter with the back of the cup. Cook until bubbles form on the surface, about 1½ minutes.
- Flip the pancake and cook for another 1½ minutes, adjusting the heat to low if needed to prevent burning.
- Repeat with the remaining batter, brushing the skillet with oil as needed.
- Serve warm with maple syrup, banana slices, and/or pecans.
Delicious Topping Ideas to Elevate Your Pancakes
While maple syrup and banana slices are classic, try adding a dollop of almond butter or a sprinkle of toasted coconut for extra flavor. For a touch of indulgence, drizzle with vegan chocolate sauce or top with fresh berries and a dusting of powdered sugar. Get creative and mix and match your favorites!
Perfect Pairings for a Complete Breakfast
Serve these pancakes with a side of crispy vegan bacon or a refreshing fruit salad for a balanced meal. A warm cup of almond milk latte or freshly squeezed orange juice complements the flavors beautifully. Don’t forget to add a handful of nuts or seeds for added crunch and nutrition!
Storage and Reheating Tips for Busy Mornings
Store leftover pancakes in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months. To reheat, simply pop them in the toaster or warm them in a skillet over low heat. Pro tip: Separate layers with parchment paper before freezing to prevent sticking.
Quick Variations to Keep Things Exciting
Swap the banana for unsweetened applesauce or add a handful of blueberries or chocolate chips to the batter for a fun twist. For a nuttier flavor, try using hazelnut or cashew milk instead of almond milk. Experiment with spices like cardamom or ginger to create your signature pancake recipe!
Essential Equipment for Flawless Pancakes
A nonstick skillet or griddle is key to achieving evenly cooked pancakes without sticking. A ⅓-cup measuring cup ensures consistent pancake sizes, while a silicone brush makes it easy to lightly oil the pan. If you’re making a large batch, keep pancakes warm in a low oven (200°F) while you finish cooking.
30 Vegan Breakfast Recipes
Ingredients
- 1 tablespoon ground flaxseed
- 3 tablespoons water
- ½ cup mashed banana about 1 large
- 2 tablespoons extra-virgin olive oil plus more for brushing
- 1 teaspoon vanilla extract
- ¾ cup + 2 tablespoons almond milk plus more if needed
- 1½ cups whole wheat pastry flour*
- ½ cup oat flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- Heaping ¼ teaspoon sea salt
- Maple syrup, banana slices, and/or pecans for serving
Instructions
- In a large bowl, combine the flaxseed, water, and banana. Mash and stir until well combined. Let the mixture sit for 5 minutes to thicken.
- Add the olive oil, vanilla, and almond milk and whisk. Add the whole wheat and oat flours and sprinkle the baking powder, baking soda, cinnamon, nutmeg, and salt evenly over the top. Stir until all the ingredients are combined, but the batter is still a bit lumpy. The batter will be a bit thick but if it’s too thick to scoop, stir in an additional 1 tablespoon almond milk.
- Heat a nonstick skillet or griddle to medium heat. Brush the skillet with a little olive oil and use a ⅓-cup measuring cup to pour the batter into the pan. Use the back of the cup to gently spread the batter a little more. Cook the pancakes until bubbles appear, about 1½ minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually start with medium heat and move to low heat as my pan starts to hold residual heat after each batch.
- Serve with maple syrup, sliced bananas, and/or pecans.