Vegan Pancakes
These easy Vegan Pancakes will turn out perfect every time! They’re made with wholesome ingredients, yet they’re every bit as fluffy and delicious as traditional pancakes. Serve with fresh fruit and a drizzle of maple syrup for the best breakfast treat!
Servings: 2 servings
Ingredients
- 1 tablespoon flax meal
- 3 tablespoons coconut water or plain water
- 1 cup whole wheat flour
- 1/2 cup old-fashioned oats
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- A pinch of fine salt
- 2 cups coconut yogurt or yogurt of choice
- 1 teaspoon vanilla extract
- Coconut oil cooking spray
- OPTIONAL TO SERVE: fresh berries, bananas, mango, passion fruit, etc
Instructions
- Start by mixing the flax meal with 3 tablespoons of water. Set aside.
- In a mixing bowl, combine the flour, oats, baking powder, baking soda and salt.
- Add the coconut yogurt and vanilla extract, together with the flax egg. Mix until no visible lumps.
- Preheat a non-stick pan over medium heat and spray with cooking oil spray. Use a 1/4 cup to scoop the pancake batter into the preheated pan. Cook for 2-3 minutes, or until golden and dry, then flip and continue to cook for a minute more.
- Serve the pancakes with fresh fruit and enjoy.
Notes
- Storing: Store leftover pancakes in an airtight container in the refrigerator for up to about 5 days, or in the freezer for up to 3 months.
- Yogurt: you can use any plant-based yogurt of your choice.
- Any flour would work if you do not want to use whole wheat flour.
Nutrition
Serving: 1serving | Calories: 461kcal | Carbohydrates: 76g | Protein: 24g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 15mg | Sodium: 767mg | Potassium: 896mg | Fiber: 9g | Sugar: 18g | Vitamin A: 130IU | Vitamin C: 2mg | Calcium: 665mg | Iron: 4mg