· By Becca Brown
Flippin' Delicious Vegan Pancakes
We don't know about you but we go flipping mad for Pancake Day and try to make the most of it by having them as many times in one day as possible. As great as sweet pancakes are for breakfast and dessert we also need some savoury options in there. Whether you're vegan or not here are some great vegan pancakes you can try, we've got both a sweet and savoury option just for you. You can add whatever toppings you like to your pancakes - fruit and maple syrup are a winner for us but you can get creative and try whatever combo you fancy, have some fun with it. Happy flipping!
for 4 servings
- 1 cup flour(125 g)
- 2 tablespoons organic sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 cup non-dairy milk(240 mL)
- 1 tablespoon apple cider vinegar
- 1 teaspoon vanilla
- maple syrup, to serve
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- 2 tablespoons ground flax seed (mix with 5 tablespoons water)
- 360 ml soy milk , unsweetened (or any non-dairy milk)
- 1 tablespoon apple cider vinegar (sub lemon juice)
- 2 tablespoons vegan butter , melted (sub neutral-flavored oil)
- 190 g all-purpose flour
- 80 g cornmeal
- 1.5 teaspoons baking powder
- ½ teaspoon baking soda
- 1 teaspoon granulated garlic
- 1 teaspoon sea salt , more to taste
- 110 g non-dairy cheese shreds
- 50 g green onions , chopped
- Oil to grease the pan
Preheat oven to 200 ° F (93° C) - To keep cooked pancakes warm.
Prepare flax eggs in a small bowl and set aside about 10 minutes. It will thicken up and become gel-like.
In a medium bowl add the soy milk and vinegar. Set aside about 10 minutes. This creates a vegan buttermilk (It's normal to curdle).
In a large mixing bowl, add the flour, cornmeal, baking powder, baking soda, garlic & salt together. Whisk to combine well.
Add the prepared flax eggs, buttermilk, and melted butter to the large bowl and whisk until just combined. Don't overwork the batter. The batter will have some lumps. (the batter should be thick, but if it's too thick, add a small amount of milk and combine)
Now fold the cheese and green onions into the batter.
Heat a large non-stick skillet (or griddle) over medium heat for about 1-2 minutes. When pan is evenly heated, drizzle with oil and spread with a paper towel to coat evenly.
Scoop a ¼ cup of batter into the skillet to form pancake circles (they don't have to be perfectly shaped). *I usually cook four at a time. Cook the pancakes until you notice tiny bubbles/holes form on the top and the edges are somewhat firm (about 1-2 minutes).
Now flip your pancake and cook the other side about 1-2 minutes, until golden brown. Place cooked pancake on a baking sheet in the oven to keep warm.
Repeat until all the batter is gone. Drizzle oil in the pan before placing fresh batter down. (*If the pan gets too hot, it could burn the batter fast. Take the pan off the heat and let it cool for a minute before starting. Make sure to reheat evenly before adding fresh batter).
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