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Fluffy, Vegan Pancakes
Pancakes were a staple in both mine and my husband’s childhood homes, so when we went vegan, it was very important that we figure out how to make pancakes. This need was further emphasized when we upgraded from a skillet to full griddle, and there was now a new, fun appliance to use on top of our need for delicious pancakes. We’ve tried making them all kinds of ways, and in terms of a tasty and plant-based as possible option, this finally did the trick for us.
buying the ingredients
The butter-flavored coconut oil in this recipe replaces much of what I’ve missed about traditional pancakes. I think any recipe with butter or margarine can be difficult to create a vegan version of simply due to how difficult it can be to substitute those ingredients. Living in Atlanta, we’re able to pick this little gem up at Whole Foods. I use the Nutiva brand.
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Fluffy, Vegan Pancakes
flexitarian, vegan, vegetarian
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- 1 tablespoon ground flax seed
- 3 tablespoons cold water
- 1 cup flour
- 1 tablespoon sugar
- Pinch of salt
- 2 teaspoons baking powder
- 1 cup vanilla almond milk
- 1/4 cup butter-flavored coconut oil (melted)
Toppings:
- Organic maple syrup
- Blueberries (optional)
- Confectioner’s sugar (optional)
Tip #1
You could easily skip the added sugar in this recipe as well, and it wouldn’t ‘t make much of a difference.
Temperature
Med – High
Prep Time
10 min.
Cook Time
10 min.
Yield
4-6 servings
Directions
- Whisk water and flax in small mixing bowl. Set aside to use later.
- Combine flour, sugar, baking powder, and salt into medium-sized mixing bowl.
- In a separate bowl, combine almond milk, coconut oil, and contents from Step 1.
- Mix together the dry and liquid ingredients. The batter will be slightly lumpy. If you like thinner pancakes, you can gradually add extra almond milk at this stage until the batter is your desired consistency.
- Heat a large non-stick skillet or griddle to medium-high heat, and spray with non-stick cooking spray.
- Pour slightly less than 1/4 cup per pancake onto the cooking surface. When small bubbles begin to appear on top of the pancake, use a spatula to flip it. Cook for another 2-3 minutes or until other side is a light brown. Repeat with remaining batter. Spray more non-stick spray if needed.
- Serve with organic maple syrup, and top with blueberries and confectioner’s sugar if desired.
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If you like this recipe. . .
The Little Green Detox Smoothie
February 28, 2018
The “Little Green Detox Smoothie” has the ingredients to jump start your health journey and help you feel better all around. What is it about the color green that makes us feel like what we’re eating is healthy? I honestly don’t know, but I do feel like I’m making a good decision when I have this little number to start my day.
Cassie McCracken
Cassie McCracken is the Atlanta-based founder of Well & Wanderful who's passionate about helping others live a meaningful life. A graduate of the University of Tennessee's Haslam College of Business, she began her career in the media industry but quickly realized that the corporate sector may not be as fulfilling as she had hoped. As a result, she created W&W in an effort to help others find a balance between career, everyday life, and their passions. When she's not traveling with her husband and beagle, you can probably catch her with her nose in a book or planning another W&W experience.
