Fluffy Vegan Pancakes
Ingredients
The pancakes
-
1
tbsp
ground flax
-
3
tbsp
water
-
1 ¼
cups
whole wheat pastry flour
-
1
tbsp
baking powder
-
½
tsp
cinnamon
-
¼
tsp
fine sea salt
-
1
cup
unsweetened vanilla almond milk
-
1
tbsp
apple cider vinegar
-
2
tbsp
avocado oil
-
2
tbsp
maple syrup
-
1
tsp
vanilla extract
The blueberry topping
-
1
cup
frozen blueberries
-
1
tbsp
chia seeds
-
1-2
tbsp
maple syrup
Instructions
- Mix ground flax and water in a small bowl and set aside.
- Combine almond milk and apple cider vinegar in a liquid measuring cup and let it curdle.
- In a medium bowl, mix flour, baking powder, cinnamon, and salt.
- Add oil, maple syrup, vanilla, and the flax mixture to the liquid ingredients and stir to combine.
- Pour the wet ingredients into the dry ingredients and mix gently to avoid over-mixing.
- Heat a skillet over medium heat and coat with oil. Pour ⅓ cup of batter onto the skillet and cook until bubbles form, then flip and cook until golden.
- For the blueberry topping, heat blueberries in a bowl, then stir in chia seeds and maple syrup. Let sit to thicken before serving on pancakes.
Nutrition Facts (estimated)
Servings
2-3
Calories
250
Total fat
10g
Total carbohydrates
35g
Total protein
5g
Sodium
150mg
Cholesterol
0mg
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