Get the Recipe: 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.
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
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: 2pancakes, Calories: 241kcal, Carbohydrates: 31g, Protein: 6g, Fat: 10g, Saturated Fat: 1g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 5g, Trans Fat: 1g, Sodium: 357mg, Potassium: 168mg, Fiber: 2g, Sugar: 5g, Vitamin A: 290IU, Vitamin C: 6mg, Calcium: 293mg, Iron: 2mg