Saturday, February 14, 2015

Perfect Vegan Pancakes

1/4 cup all-purpose flour
1/4 cup whole wheat flour
1/2 teaspoon baking powder
1/8 teaspoon baking soda
1/2 teaspoon cinnamon
1/2 teaspoon salt
sweetener or 1 teaspoon cane sugar
1/2 tablespoon ground flax (+1 tablespoon water)
1/2 cup almond milk
1/2 teaspoon vanilla extract
1/2 teaspoon vinegar (white or apple cider)
vegan butter or non-stick spray for pan

Prepare your flax egg by mixing ground flax with water. Set aside for a few minutes.
In a separate bowl, mix together flour,  baking soda, baking powder, cinnamon, and sugar. Add about 1/8 teaspoon salt, if you'd like. Start pre-heating a pan to a medium-low temperature. A higher temperature will produce pancakes that are more toasted on the outside and more gooey on the inside. A lower temperature will produce more evenly cooked pancakes.

Make a well in the middle of the dry ingredients. Pour in milk, flax egg, and vinegar. Stir until combined. Be careful not to over stir-- the reaction between the baking soda and vinegar is what makes air bubbles that will make your pancakes fluffy.

Grease your pan and pour pancake batter on to hot pan. Wait until the edges appear dry and bubbles begin to float to the top before flipping. Serve with your choice of syrup, agave nectar, molasses, preserves, or peanut butter.

Note: you can make these gluten-free by replacing the flour with 1/4 cup brown rice flour and 1/4 cup oat flour. Add an extra tablespoon of ground flax after mixing in all the other ingredients to help the pancakes stick together.

Adapted From

makes 3 pancakes
265 calories  |  3.1g fat  |  51.8g carbs  |  7.5g protein