Pancakes (VG)

20 mins

Serves 4

Ingredients

  • 1 cup wholewheat flour (or oat flour for gluten-free)
  • 1 tbsp ground flaxseeds + 3 tbsp water (flax egg)
  • 1 tbsp baking powder
  • 1 tbsp maple syrup or coconut sugar
  • ½ tsp cinnamon (optional)
  • 1 cup plant-based milk (almond, soy or oat)
  • 1 tsp vanilla extract
  • 1 tbsp coconut oil (for cooking)

Method

1. Prepare the flax egg: In a small bowl, mix ground flaxseeds with water and let sit for 5 minutes to thicken

2. Mix dry ingredients: In a large bowl combine flour, baking powder, cinnamon and sugar

3. Mix wet ingredients: In another bowl whisk together plant-based milk, vanilla and the flax egg

4. Combine: gradually add the wet mixture to the dry ingredients, stirring until smooth

5. Cook: Heat a non-stick pan over medium heat with a little coconut oil. Pour batter to form pancakes and cook until bubbles form (2-3 minutes), then flip and cook another 1-2 minutes

6. Serve: Top with fresh fruits, nuts, maple syrup or nut butter

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