Even before I became vegan, I remember having pancakes as a special treat, and loved when my mom would make them for me and my friends. They can be a bit more time consuming to prepare than other things, but they are now one of my absolute favorite breakfasts. I’m so glad that there are ways to make them vegan! Vegan pancakes aren’t identical to traditional non-vegan ones, but I think that if you keep an open mind they can be even better. Plus you can totally eat the batter, which is obviously the best part. Enjoy!
- 1 tbsp flaxmeal + 3 tbsp water
- 1 tbsp non-dairy yogurt (soy or coconut are good options)
- 1/3 cup almond milk (other non-dairy milks would work as well)
- 1 small mashed banana
- 1/2 cup GF flour (I use Bob’s Red Mill brand)
- 1/2 tbsp baking powder
- 1 tsp maca (I use Organic Burst)
- 1 tsp cinnamon
- dash of vanilla
- pinch of sea salt
- Overnight or at least 20 minutes prior to making your pancakes, mix your flaxmeal and water together. Cover and place in fridge until it has congealed into an “eggy” consistency.
- Combine the first five ingredients in a mixing bowl.
- Add in the rest of your ingredients and stir to combine. Add a bit more flour if it seems too wet and more milk if it seems too dry.
- Prep a frypan with a spray of coconut oil on medium heat. Pour about 1/4 cup of batter on at a time and wait 2-3 min until it is cooked on one side and the bubbles forming on the top of the pancakes have burst and formed little craters.
- Flip and cook for another 1-2 minutes until done!