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Vegan Pancakes
Vegan pancakes are healthy and delicious. With the option to make these gluten-free, you can feel good about making pancakes that will help everyone feel great.
5
from
2
rating
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Servings:
4
servings
Prep Time:
5
minutes
minutes
Cook Time:
15
minutes
minutes
Total Time:
20
minutes
minutes
Course:
Breakfast
Cuisine:
American
Diet:
Vegan
Calories:
241
kcal
Author:
Rachel Gurk
Ingredients
▢
1
cup
all-purpose flour
▢
2
tablespoon
ground flax seed
▢
1
tablespoon
granulated sugar
▢
1
tablespoon
baking powder
▢
Dash of salt
▢
1 ¼
cup
non-dairy milk
▢
2
tablespoon
canola or olive oil
▢
1
teaspoon
lemon juice
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Instructions
Preheat large nonstick frying pan or griddle to medium low heat (375ºF).
Whisk together the flour, flax seed, sugar, baking powder and salt in a mixing bowl.
Whisk together the non-dairy milk, oil, and lemon juice.
Pour the wet ingredients into the dry ingredients and whisk until thoroughly mixed.
Allow to rest for 5-10 minutes.
Pour ¼ cup batter onto preheated pan. Cook until the underside is golden brown (about 1-2 minutes).
Flip and cook another 30-60 seconds.
Notes
Makes 8-10 pancakes using 1/4 cup of batter for each
Store leftover pancakes in the refrigerator covered for up to 5 days.
You can reheat these pancakes in the toaster or on a pan for the best texture. You can also reheat them in the microwave if you’re in a hurry.
Serving:
2
pancakes
,
Calories:
241
kcal
,
Carbohydrates:
31
g
,
Protein:
6
g
,
Fat:
10
g
,
Saturated Fat:
1
g
,
Polyunsaturated Fat:
4
g
,
Monounsaturated Fat:
5
g
,
Trans Fat:
1
g
,
Sodium:
357
mg
,
Potassium:
168
mg
,
Fiber:
2
g
,
Sugar:
5
g
,
Vitamin A:
290
IU
,
Vitamin C:
6
mg
,
Calcium:
293
mg
,
Iron:
2
mg