Finally. An easy vegan pancake recipe that doesn’t involve a bunch of ingredients you probably don’t have. And actually works. And tastes like regular pancakes.
I don’t know about you, but when I wake up on Sunday morning, I’m in the mood for pancakes. But that mood often quickly disappears after I remember all the countless Sunday mornings I have spent trying out a “vegan pancake” recipe that is super complicated, or uses unusual ingredients, only to have them fail. Cue: Sunday morning disaster, a disappointed hubs and a hangry Rebecca. Not a good way to start a Sunday.
Below is a recipe that is simple, easy and it works! I adapted a recipe from a cookbook I used to use a lot as a child. It uses all the basic pancake ingredients like flour, baking powder, salt, non dairy milk and flax eggs… Wait what?!
Sorry, the non dairy milk and flax eggs are my addition.
But you heard me right. And this is the secret ingredient.
Flax eggs are the easiest and cheapest egg substitute that consistently work well in vegan baking.
How do I make a flax egg?
Here’s how. Are you ready?
Two ingredients: ground flax seed and water. That’s it. Mix them together in a little cup and place it in the fridge for about 15 minutes (or overnight to use the next day). The mix gets gooey and slimy, just like an egg and works as the binder ingredient in baking.
Substitute guide:
1 tbsp ground flaxseed mixed with 3 tbsp water = 1 chicken egg
And if you only have whole flaxseeds, throw a couple of spoons of them into a small food processor or blender and grind them up. Just remember to keep any ground flaxseed in the fridge as it can go rancid quicker.
We can now all enjoy a lazy Sunday morning with a delicious, stress free breakfast. Enjoy these easy vegan pancakes.
Easy Vegan Pancakes
Simple ingredients, quick to make and easy to eat!
Ingredients
Dry ingredients
- 3 cups flour I use a mix of white and wholewheat
- 3 tsp baking powder aluminum free
- 1 tsp salt I used Himalayan pink salt
Wet ingredients
- 3 cups non-dairy milk I use oat milk
- 3 tbsp ground flax seed
- 9 tbsp water
- 1/2 cup coconut oil melted
Instructions
Make the flax eggs
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Mix 3 tbsp of ground flaxseeds with 9 tbsp of water. Mix together and place in the fridge for 15 minutes to get gooey.
Mix dry ingredients
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In a large bowl, sift together the flour, baking powder and salt.
Mix in wet ingredients
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Gently melt the coconut oil.
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Mix the flax eggs, non-dairy milk and melted coconut oil into the dry ingredients. Stir quickly until well mixed.
Cook
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Heat a pan on the stove. I love to use cast iron because they are naturally non-stick, non-toxic and really easy to clean. Once well heated, drop 1/4-1/2 cup of pancake mix onto the pan. Once the top of the pancake starts to bubble, gently flip over for another 2-3 minutes.
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Serve with coconut oil, maple syrup and berries, or get creative!
Recipe Notes
*Time saver: make all the pancakes and freeze any leftovers for an easy breakfast another day!
