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Vegan Pancakes
Fluffy vegan pancakes made with flax eggs and oat milk, every bit as light and delicious as the original.
Ingredients
Instructions
Mix ground flaxseed with water and rest 5 minutes to thicken.
Mix flour, sugar, baking powder and salt.
Whisk oat milk, flax egg, coconut oil and vanilla.
Fold wet into dry until just combined — lumps are fine.
Rest batter 5 minutes.
Cook in a lightly oiled pan over medium heat, 80ml batter per pancake.
Flip when bubbles form on surface, cook 1 more minute.
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.
