These vegan tres leches pancakes are the ultimate Mexican pancakes! They are fluffy, perfectly sweet, moist, and super easy to make. It can take hours to make a tres leches cake but these will be ready in 30 minutes and are so delicious.
Tres Leches Pancakes
I am a huge pancake fan and one day I was sitting in the dining room eating a pancake and thought, “Wouldn’t it be great to eat a Mexican pancake? Like one that tastes like tres leches!?” So I did just that! I am so excited to share this recipe with you all and I hope you love it.
What is Tres Leches?
Tres leches is a very popular cake from Mexico. It is a very moist cake made with three different types of milks; evaporate milk, condensed milk, and heavy cream. It’s one of Mexico’s favorite cake and typically bought for birthday parties, and many other celebrations.
I made a vegan version/pancake version which has oat milk, almond milk, and coconut condensed milk. The pancake itself is less moist than the cake of course but the drizzle of coconut condensed milk on top makes it super delicious. I highly recommend to use it instead of syrup!
Super easy and very simple ingredients:
Tips and Substitute Options
All-purpose flour is the main ingredient in this recipe. If you want a healthier take on pancakes, use a mix of oat flour and all-purpose flour – 50/50. If you need a gluten-free option, try using half GF all-purpose flour and half oat.
I am not gluten-free but I love using oat flour for the extra fiber and health benefits. I have also tried half almond flour and half oat flour which worked really well! It is also higher in protein.
The batter should be more on the thick side, not runny. Avoid over-mixing the batter, you can even use a fork instead of a whisk!
You definitely don’t need to use 3 different types of milks here, feel free to use either almond or oat. I’m sure cashew milk would work as well.
Coconut condensed milk
I buy mine at whole foods but you can click here to get it online.