These fluffy flax vegan pancakes are the lightest, softest pancakes I have ever had the pleasure of devouring. This recipe is super easy and adaptable, and uses basic pantry ingredients while holding up to additions of fruit, substitutions, and my tendency to burn things.
The flaxseed meal in this recipe will help vegans and vegetarians get the daily Omega-3′s as recommended Dr. Greger of NutritionFacts.org. So, you could say these pancakes are practically health food. Not really. But sort of. If you squint.
***** RECIPE ******
Makes 4-6 pancakes (Good for 2 or 3 people)
For the printable recipe visit: http://www.marystestkitchen.com/fluffy-flax-vegan-pancakes/
1 cup white flour (if using whole wheat, use little over 3/4 cup) [237cc]
4 tablespoons flax seed meal [60cc]
2 tablespoons vegetable shortening, chilled ( I like Earth Balance brand shortening or just chilled refined coconut oil…just DONT use Crisco, PLEASE! It won’t be good.) [30cc]
1 tablespoon sugar [15cc]
1/2 tablespoon baking powder [7cc]
pinch of salt
1 1/4 cups soy milk (or your favourite plant-based milk) [296ml]
1/4 teaspoon of vanilla (optional) [1.25ml]
In a large mixing bowl combine all the dry ingredients: flour, flax seed meal, sugar, baking powder, and salt.
Using a pastry knife (or two knives held together), cut the shortening into the flour mixture. You want to end up with the largest pieces of shortening being about pea size.
Pour in your plant-based milk (and vanilla extract if using) and mix until totally combined.
Heat a skillet on medium-high heat. You shouldn’t need to grease it if it is a non-stick pan. The pan is hot enough when you drop a bit of water on it and it sizzles right off.
Pour about 1/3 cup of batter on to the center of the pan. Let it spread out on it’s own.
Cook until the edges of the pancakes start to look dry and a few bubbles form in the middle.
Flip the pancake over with a spatula and let cook for a half minute or until the bottom is golden.
Repeat with the rest of the batter.
Serve hot with Earth Balance buttery spread and Maple Syrup.
Or some bee-free “honey” like this one: http://www.marystestkitchen.com/vegan-honey-apple-syrup-jelly-lemon/
Or chopped mango and sweetened coconut cream
Or sliced bananas, peanut butter, and strawberry syrup…
…excuse me while I go make some more pancakes………….
Psst! There are more variation suggestions at: http://www.marystestkitchen.com/fluffy-flax-vegan-pancakes/
NOTE – if you choose to use coconut oil, you may consider using a smaller amount as a commenter has reported that they use 1 tablespoon with success but 2 tablespoons seems too greasy. I don’t find that the case when I use coconut oil but with all natural ingredients they can have some variation. Please make adjustments to your preference, especially if using substitutions. Happy Experimenting!
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