Vegan Pancakes
Yield: 15 pancakes
Calories: 100kcal
Vegan pancakes can be made with ease with just a few simple ingredients. A combination of wheat flour, baking soda, baking powder, coconut oil, cashew milk and ground flaxseed is used to make light, fluffy and golden brown pancakes.
Ingredients
- 2 cups (284 g) all-purpose flour
- 2 tablespoons (24 g) organic sugar
- 1 tablespoon (12 g) baking powder
- ½ teaspoon (3 g) baking soda
- 1 teaspoon (3 g) ground flaxseed
- ¾ teaspoon (5 g) kosher salt
- 2 cups (480 ml) cashew milk, room temperature
- 3 tablespoons (45 ml) coconut oil, melted, plus more for cooking
- 2 tablespoons (30 ml) lemon juice
Special Equipment
Instructions
- In a large bowl whisk together flour, sugar, baking powder, baking soda, flaxseed, and salt.
- In a separate medium-sized bowl whisk together room temperature cashew milk, melted coconut oil, and lemon juice.
- Add wet ingredients to the dry ingredients and gently whisk until just incorporated with a few flour lumps remaining.
- Heat a 12-inch nonstick pan over medium heat. Once hot add 1 teaspoon coconut oil.
- Use a paper towel to carefully wipe out the oil, leaving a thin film on the bottoom and sides of the pan.
- Cook by slowly pouring in ¼ cup (60ml) of batter per pancake in 2 to 3 places on the hot pan.
- Cook until the edges are set, and the pancake is golden in color on the bottom, and bubbles are beginning to break on the surface, 2 to 3 minutes.
- Carefully flip the pancakes and cook until golden, 2 minutes.
- Repeat with remaining batter, adding and wiping the pan with coconut oil in between batches.
- Serve pancakes hot with desired toppings.
Notes
- Topping Suggestions: Pure maple syrup, fresh berries, nuts.
- Pancakes can be kept warm in between cooking batches by preheating an oven to 200F and placing cooked pancakes on a wire rack on a rimmed baking sheet.
- Pancakes can be frozen and reheated.
- Recipe adapted from America's Test Kitchen Vegan for Everybody.
Nutrition
Calories: 100kcal | Carbohydrates: 16g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.2g | Sodium: 287mg | Potassium: 31mg | Fiber: 1g | Sugar: 2g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 60mg | Iron: 0.9mg
Recipe Link
Recipe Video