Classic Vegan Pancakes

Fabulous Plant-Based Pancakes for Lenten Meals

The Classic Vegan Pancake Recipe

Plant-Based Pancakes

Classic Vegan Pancakes

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Recipe by Renata (Renee Gough) Course: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 T. ground flaxseed

  • 3 T. very hot water

  • 1 C. flour

  • 3 T. baking powder

  • 2 tsp. vanilla

  • 2 tsp. veg oil (any but olive)

  • 1/3 C. sugar (or 3 packets Truvia)

  • 1 mashed banana (optional but fabulous)

  • pinch of salt

  • 1 C. almond milk

  • 1/4 C. “Silk Creamer” (optional, but sub more almond milk if not)

Directions

  • Mix together the first two ingredients in a small bowl and let it sit a minute, so they thicken.
  • Put the remaining ingredients in the blender.
  • Add blended flax/water mixture (the “flax-egg”)
  • Blend together, adding a bit more milk if needed
  • Pour onto medium-high heat non-stick pan. Flip when bubbles form and cook until golden brown.
  • Serve other favorites such as: Maple Syrup, Fruit Syrup, or Blended Frozen Blueberries.
  • Add dark chocolate chips with no added milk for a decadent treat!

Notes

  • This is the only vegan pancake recipe you will ever need. You can wiggle it, jiggle it, add bits and pieces, and it will turn out great.
  • Serve these to your favorite vegan, and I guarantee they will flip!

Easy Blender Pouring

A good non-stick pan is all you need to flip your plant-based pancakes!

Pancake Poem

When you want them without milk,

Add some almond, flax, and Silk,

Friends are vegan, some just try,

Get your syrup and pile them high!

Veg-a-licious!

Live to Love,

Renata

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