Making vegan pancakes isn’t that difficult. It really comes down to replacing the two non-vegan ingredients which are typically in pancakes: milk and eggs.
Replacing Milk: The milk in pancakes is pretty easy to replace; just use plant milk instead. Be warned that some types of plant milk are more watery and less fatty than others. I prefer to use a fatty soy milk when making vegan pancakes (none of that low-fat stuff!). If you use rice milk or low-fat plant milk, then you might need to reduce the amount of milk you put into the batter slightly.
Replacing Eggs: Eggs don’t actually add any flavor to pancakes, but they do serve three very important functions.
Add moisture to the pancakes
Act as a leavening agent to help the batter rise and give them their fluffiness
Act like a glue to help the pancakes hold their shape
There is no one perfect replacement for eggs. You have to multiple vegan ingredients to get all of these properties. In this vegan pancake recipe, the mashed banana adds moisture. The baking soda and baking powder act as leavening agents. And the flax egg acts like the glue to give the pancakes their shape, and also adds some moisture too. Flax is also a great vegan source of Omega 3.