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Perfect Vegan Pancakes

Vegan Pancakes
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Fluffy, dairy-free, and egg-free pancakes made with plant-based ingredients like almond milk, flax eggs, or applesauce. Perfect for breakfast, brunch, or meal prep, these versatile pancakes are heart-healthy, eco-friendly, and easy to customize with your favorite mix-ins and toppings.

Ingredients

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  • 1 cup all-purpose flour (or gluten-free flour blend)
  • 2 tablespoons sugar
  • 1 teaspoon baking powder
  • Pinch of salt
  • 1 cup plant-based milk (almond, oat, or soy)
  • 1 flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
  • 1 teaspoon vanilla extract
  • Optional: cinnamon, nutmeg, or maple syrup
  • Optional mix-ins: blueberries, chocolate chips, nuts

Instructions

  1. Prepare the flax egg: Mix 1 tablespoon ground flaxseed with 2.5 tablespoons water and let sit for 5 minutes.
  2. In a bowl, whisk together flour, sugar, baking powder, and salt.
  3. In another bowl, mix plant-based milk, flax egg, and vanilla extract.
  4. Combine wet and dry ingredients, stirring until just mixed (do not overmix). Let batter rest for 5–10 minutes.
  5. Heat a non-stick skillet over medium heat and lightly grease it.
  6. Pour 1/4 cup batter per pancake onto the skillet. Cook until bubbles form and edges are golden, then flip and cook the other side until golden brown.
  7. Serve with your favorite toppings and enjoy.

Notes

  • Do not overmix the batter for maximum fluffiness.
  • Batter can be made ahead and stored in the fridge for up to 24 hours.
  • Store cooked pancakes in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
  • Reheat in the toaster or oven to restore texture.

Nutrition

Find it online: https://yummyrecipebox.com/vegan-pancakes/