Easy Vegan Pancakes [Regular or Mini]
User Reviews
5
Easy Vegan Pancakes [Regular or Mini]
Description
Easy Vegan Pancakes [Regular or Mini] rely on a flaxseed meal and water mixture to replace eggs, which helps bind the batter. The dry ingredients include all-purpose flour, baking powder, salt, and sugar, sifted together to ensure even leavening. Plant-based milk and melted vegan butter combined with vanilla extract and the flaxseed mixture are gently whisked into the dry ingredients to form a smooth batter with some lumps remaining, preventing toughness from overmixing.
Cooking involves heating a nonstick pan with a small amount of oil and dropping spoonfuls of batter for regular or mini pancakes. They are cooked until golden on the underside and bubbling at the top to determine when to flip. The result is light, tender pancakes with a pleasant vanilla aroma and a subtly sweet taste. They can be served with your choice of toppings or syrups.
Testing a small pancake first helps adjust heat and timing to achieve the ideal golden color and fully cooked interior. These pancakes do not require eggs or dairy yet mimic traditional pancake texture and flavor.
Ingredients
- 1 tablespoon flaxseed meal
- 2 ½ tablespoons water warm
- 1 ¾ cups all-purpose flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 3 ½ tablespoons sugar
- 1 ½ cup plant-based milk
- 3 tablespoons vegan butter plus more for greasing
- 2 teaspoons vanilla extract
Instructions
- In a small bowl, beat together the flaxseed meal and water for 1 minute. Set aside for 5 minutes to let the mixture thicken.
- In a large bowl, sift together the flour, baking powder, salt, and sugar.
- Place the plant-based milk and vegan butter in a medium microwave-safe bowl, and microwave for 1 minute and 30 seconds or until the vegan butter is completely melted. Add the vegan butter mixture, vanilla extract, and flaxseed meal mixture to the dry mixture and gently whisk by hand just until the batter is smooth, but there’s no need to remove all the lumps. Do not overmix.
- Heat a small amount of vegetable oil in a large nonstick pan over medium heat. It’s important for the pan to preheat before making your first pancake.
- When hot, add one tablespoon of batter onto the pan, repeat the process until you have a few mini pancakes on the pan. Do not overcrowd the pan.
- Cook for 30 seconds and test one by flipping it. If golden, flip the rest. If they need more time, cook for a few more seconds. They cook fast since they are small. Repeat the process until you have used up all the batter.
Notes
- Avoid overmixing the batter to keep pancakes tender; allow batter to rest 20–30 minutes if overmixed.
- To make oil-free pancakes, omit vegan butter and use extra plant-based milk with a good non-stick skillet.
- Make a test pancake to adjust cooking time and heat, flipping when golden edges appear and bubbles form.
Nutrition Information
Show DetailsNutrition Facts
Serving: 30mini pancakes
Amount Per Serving
Calories 46 kcal
% Daily Value*
| Calories | 46kcal | 2% |
| Carbohydrates | 7g | 2% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 0.2g | 1% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Trans Fat | 0.2g | 10% |
| Sodium | 88mg | 4% |
| Potassium | 10mg | 0% |
| Fiber | 0.3g | 1% |
| Sugar | 1g | 2% |
| Vitamin C | 0.001mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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