Vegan Pancakes
Vegan pancakes are the perfect choice for those looking for a dairy-free and egg-free alternative without sacrificing the delicious taste of pancakes. The combination of flaxseed and almond milk perfectly replaces traditional ingredients, while keeping the batter light and fluffy. This recipe is ideal for breakfast, as a dessert, or as a quick, healthy snack. Serve with fresh fruit, maple syrup, or even peanut butter for an even richer flavor experience.
Ingredients for this recipe
Shopping List (0) ▼
Shopping List (
Preparation Steps
1
In a small bowl, combine the ground flaxseed with three tablespoons of water and let it sit for 5 minutes, until it becomes gelatinous. This will replace the egg.
2
In a larger bowl, whisk together the flour, sugar, cinnamon, and vanilla sugar.
3
Add the flaxseed mixture, then gradually pour in the almond milk and sparkling water while continuously whisking until you get a smooth, lump-free batter.
4
Let the batter rest for 15 minutes to allow the ingredients to properly combine.
5
Lightly grease a skillet with oil and heat over medium heat.
6
Pour a ladleful of batter into the skillet and spread it evenly. Cook for 2-3 minutes, until the edges begin to pull away from the pan, then flip and cook for an additional 1-2 minutes.
7
Repeat the process with the remaining batter, re-oiling the skillet occasionally.
8
Serve the finished vegan pancakes with fresh fruit, maple syrup, or peanut butter.
