Fluffy Flax Vegan Pancakes

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground oats

Chia seeds provide similar binding properties while ground oats are often less expensive.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: oat flour

Whole wheat flour adds fiber, while oat flour can be more cost-effective.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup has a lower glycemic index, while sugar is a more economical option.

coconut oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Avocado oil is healthier, while vegetable oil is typically cheaper.

In a chilled bowl, add 1 cup of all-purpose flour, 1 tablespoon of sugar, 0.5 tablespoon of baking powder, a pinch of salt, and 4 tablespoons of organic ground flax seed; mix with a whisk.

Add 2 teaspoons of Earth Balance vegan shortening into the dry ingredients and cut it in until the largest pieces are about the size of a pea using a chilled pastry cutter.

Pour in soy milk (or any plant milk) and add 0.25 teaspoon of vanilla extract; stir until combined, noting that the mixture will look a bit lumpy.

Heat a non-stick pan on medium-high heat; test the heat by sprinkling a little water to see if it evaporates immediately.

Use a ladle to spoon out about 1/3 cup of batter onto the pan, spreading it out slightly if needed.

Cook until the edges look dry and bubbles form on top, about 1-2 minutes.

Carefully flip the pancake with a spatula and cook for another minute until it stops spitting, indicating it's ready.

Place the cooked pancakes in the oven with the light on to keep them warm while cooking the rest.

Serve the pancakes with Earth Balance butter and Canadian maple syrup.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens