Vegan Pancakes
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5.0
6 reviews
Excellent
Vegan Pancakes
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Learn how to make Vegan Pancakes that are light, fluffy, and powered by plants! Made with oat milk, flax, and coconut oil, no one will ever guess your healthy secret.
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Ingredients
- 2 cups all-purpose flour
- 2 tablespoons granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon Ground Flaxseeds (see note 1)
- 3/4 teaspoon salt
- 2 cups unsweetened oat milk room temperature (see note 2)
- 3 tablespoons coconut oil melted and cooled, plus more for the skillet if desired (see note 3)
- 2 tablespoons lemon juice
- vegan butter and maple syrup or fresh fruit, for serving
Instructions
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, ground flaxseeds, and salt. In a second bowl, whisk together oat milk, melted coconut oil, and lemon juice.
- Make a well in the center of the flour mixture and pour in oat milk mixture. Whisk gently until just combined with a few lumps (do not overmix).
- Heat a griddle or frying pan over medium-high heat, greasing if desired (see note 3). Pour or scoop the batter onto the griddle, using approximately ¼ cup for each pancake.
- When bubbles start to form on the first side, carefully flip and brown the second side. Repeat with remaining batter (you should have about 8 pancakes). Serve hot with vegan butter and maple syrup or fresh fruit.
Notes
- Store leftovers covered in the refrigerator for up to 4 days.
- Ground flaxseeds (flaxseed meal): Golden flaxseeds have the mildest flavor, but brown flaxseeds are fine too.
- Oat milk: Add lemon juice to oat milk (or any other non-dairy milk) to make "vegan buttermilk."
- Oiling the skillet: If you love crispy edges on your pancakes, you’ll want to lightly grease your skillet with oil before adding the batter. If using a non-stick skillet, you can skip the fat and cook the flapjacks in a dry skillet for a smooth, brown surface.
- Yield: This recipe makes 8 (4-inch) pancakes (more or less depending on how you size them). It should be enough for 4 servings, 2 pancakes each, but appetites may vary.
- Storage: Store leftovers covered in the refrigerator for up to 4 days.
Nutrition Information
Show Details
Serving
2 (4-inch) pancakes
Calories
413kcal
(21%)
Carbohydrates
67g
(22%)
Protein
9g
(18%)
Fat
13g
(20%)
Saturated Fat
9g
(45%)
Sodium
949mg
(40%)
Potassium
126mg
(4%)
Fiber
3g
(12%)
Sugar
16g
(32%)
Vitamin A
246IU
(5%)
Vitamin C
3mg
(3%)
Calcium
358mg
(36%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings (2 pancakes each)
Amount Per Serving
Calories 413 kcal
% Daily Value*
| Serving | 2 (4-inch) pancakes | |
| Calories | 413kcal | 21% |
| Carbohydrates | 67g | 22% |
| Protein | 9g | 18% |
| Fat | 13g | 20% |
| Saturated Fat | 9g | 45% |
| Sodium | 949mg | 40% |
| Potassium | 126mg | 3% |
| Fiber | 3g | 12% |
| Sugar | 16g | 32% |
| Vitamin A | 246IU | 5% |
| Vitamin C | 3mg | 3% |
| Calcium | 358mg | 36% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
6 reviews
Excellent
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