Vegan Pancakes
Fluffy vegan pancakes made with flax eggs and oat milk, every bit as light and delicious as the original.
Total time
35 min
Prep
15 min
Cook
20 min
Difficulty
easy
Cuisine
Vegan
vegetarianvegan
Ingredients
300gplain flour
2 tbspsugar
1 tbspbaking powder
1 tspsalt
350mloat milk
2 tbspground flaxseed mixed with 6 tbsp water
60mlcoconut oil, melted
1 tspvanilla extract
maple syrup and fresh berriesto serve
Instructions
1
Mix ground flaxseed with water and rest 5 minutes to thicken.
2
Mix flour, sugar, baking powder and salt.
3
Whisk oat milk, flax egg, coconut oil and vanilla.
4
Fold wet into dry until just combined — lumps are fine.
5
Rest batter 5 minutes.
6
Cook in a lightly oiled pan over medium heat, 80ml batter per pancake.
7
Flip when bubbles form on surface, cook 1 more minute.
8
Serve stacked with maple syrup and fresh berries.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.
Calories
422
Protein
7.7g
Fat
14.4g
Carbs
64.6g
Fiber
2g
Sodium
832mg
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