Vegan Pancakes
Mix dry ingredients in a large bowl (flour, sugar, baking powder, and salt).
- Cook40 min
- Total40 min
- Serves2
- LevelIntermediate
Ingredients
- 1 cup (120 g) whole wheat flour
- 2 tbsp. brown, cane or coconut sugar
- 2 tsp. baking powder
- 1/4 tsp salt
- 3/4 cup (190 ml) unsweetened plant milk of your choice, I used soy milk
- 1 flax egg
- 1 tbsp. oil (optional), I used melted coconut oil
- 1 tsp. vanilla extract (optional)
Method
- Mix dry ingredients in a large bowl (flour, sugar, baking powder, and salt).
- Add the liquid ingredients (milk, flax egg, oil, and vanilla extract) to the bowl and stir until well combined. Let the batter stand for 5-10 minutes before using it.
- Place 1/4 cup of the batter (65 ml) in a lightly greased hot pan or griddle and cook for about 2 minutes for each side or until golden brown. When the underside is golden and bubbles begin to appear on the surface, it’s time to flip over onto the other side. If you don’t eat oil, don’t grease the pan or griddle, just use a non-stick one.
- Serve immediately with vegan butter, vegan Nutella, or even raspberry jam. You can also eat them with maple syrup, cacao nibs, and fresh fruit, or serve them with your favorite plant milk.
- Keep leftovers in an airtight container in the fridge for 3-5 days or in the freezer for up to 2 months.
