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Light, fluffy, and completely plant-based! These easy vegan pancakes are a breakfast classic, perfect for stacking high and drenching in maple syrup. You won't miss the eggs or dairy.
For 4 servings
Prepare the Flax Egg
Combine Dry Ingredients
Combine Wet Ingredients
Make and Rest the Batter
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Light, fluffy, and completely plant-based! These easy vegan pancakes are a breakfast classic, perfect for stacking high and drenching in maple syrup. You won't miss the eggs or dairy.
This american recipe takes 25 minutes to prepare and yields 4 servings. At 280.71 calories per serving with 5.49g of protein, it's a beginner-friendly recipe perfect for breakfast or brunch.
Cook the Pancakes
Serve and Enjoy
Add 1/2 teaspoon of cinnamon or a pinch of nutmeg to the dry ingredients for a warm, spiced flavor.
Gently fold in 1/2 cup of vegan chocolate chips, blueberries, or chopped bananas into the batter just before cooking.
For a heartier pancake, replace half of the all-purpose flour with whole wheat flour or spelt flour.
Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend that contains xanthan gum.
Adapted versions of this recipe for specific dietary needs:
Being entirely plant-based, these pancakes contain no dietary cholesterol, making them a heart-healthy choice compared to traditional recipes with eggs and dairy.
The ground flaxseed used as an egg replacer is a good source of soluble fiber, which can aid in digestion and promote gut health.
This recipe is perfect for individuals with lactose intolerance or a dairy allergy, as it uses plant-based milk and oil instead of traditional butter and milk.
A serving of two pancakes (without toppings) contains approximately 280-320 calories, depending on the exact type of plant milk and oil used.
These pancakes can be part of a healthy breakfast. They are cholesterol-free and can be made with whole grains for added fiber. However, they are still a source of refined carbohydrates and sugar, so enjoy them in moderation and pair with fruit for added nutrients.
This is almost always caused by overmixing the batter. When you overmix, you develop the gluten in the flour, which results in a tough, chewy texture instead of a light, fluffy one. Mix only until the ingredients are just combined.
It's not recommended. The baking powder and baking soda are activated as soon as they are mixed with the wet ingredients. For the fluffiest results, cook the batter within 10-15 minutes of preparing it.
If you don't have flaxseed, you can use 1 tablespoon of ground chia seeds mixed with 2.5 tablespoons of water. Alternatively, 1/4 cup of unsweetened applesauce or mashed banana can also work as a binder, though they will add some flavor.