Favorite Vegan Pancakes
I am typically not a big breakfast food person, which is a little surprising considering muffins, scones, and French toast are basically slightly toned down desserts. And if you read a couple of my posts, it’s clear I have a raging sweet tooth.
Most mornings, I’ll make a fruit smoothie or some fresh juice, and sometimes I’ll even eat leftovers from the night before. Case in point — yesterday morning I ate baked tofu and roasted brussels sprouts…for breakfast. I realize that’s totally weird, but the thought of eating something sweet, like oatmeal or even toast with sunflower seed butter, was making me nauseas. It’s safe to say I’ve had my fill of cookies this last week.
However, Aaron and I both have the week off, and I woke up actually wanting vegan pancakes this morning. There’s just something about pancakes on a random weekday that feels extra special. It could also be that I’m having cookie withdrawals, and pancakes acted as a nice transition back to my regular eating. I think the maple syrup helped aid my sugar hangover. Either that, or it prolonged the detox. I can’t be sure.
I love this recipe because it’s a little bit healthy (whole wheat flour, very little oil), but still produces slightly sweet, fluffy pancakes. It’s also vegan, and while I typically use a flax egg because I like the flavor, a chia “egg” works well too. I topped mine with some almonds, banana slices, a touch of powdered sugar (mostly because it’s pretty), and, of course, a little maple syrup.
Favorite Vegan Pancakes
Favorite Vegan Pancakes
Serves: 12 small/medium pancakes
Prep Time: 5 mins
Cook Time: 5 mins
Total Time: 10 mins
I love this vegan pancake recipe because it's a little bit healthy (whole wheat flour, very little oil), but still produces slightly sweet, fluffy pancakes.
Cuisine: Vegan Servings: 12 small/medium pancakes
Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins
I love this vegan pancake recipe because it's a little bit healthy (whole wheat flour, very little oil), but still produces slightly sweet, fluffy pancakes.
Instructions
- Prepare your flax egg by stirring together the ground flax and water in a small bowl. Set it aside for 3-5 minutes and allow it to thicken.
- In a large mixing bowl, sift the flour, baking powder and salt.
- Add the non-dairy milk, vanilla, coconut oil, and flax egg and mix it until just combined.
- Heat a large frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter onto the pan. Cook for 1-2 minutes per side.
- Plate with your favorite toppings and enjoy!
Notes [1]
This batter will be a little on the thick side, so feel free to add a touch more milk if you’d like to thin it out.
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