Description
If you’re looking for deliciously fluffy vegan pancakes, these almond milk pancakes are just the thing! Made without dairy or eggs, they’re perfect for a healthy breakfast!
Ingredients
Units
Scale
- 1 tablespoon ground flaxseed + 3 tablespoons water (flax egg)
- 1 cup all-purpose flour
- 2 tablespoons sugar
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup unsweetened almond milk
- 2 tablespoons avocado oil
- 1 teaspoon vanilla extract
- Oil or plant-based butter for cooking
Instructions
- In a small bowl, mix the ground flaxseed and water. Let it sit for 5-10 minutes until it thickens slightly.
- In a large bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
- Add the almond milk, thickened flax egg, oil, and vanilla extract. Gently stir until just combined. Be careful not to overmix; lumps are okay.
- Lightly grease your griddle or pan with a small amount of oil or plant-based butter and preheat the pan over medium heat.
- Pour about 1/4 cup of batter onto the griddle for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.
- Flip the pancakes and cook for another 2-3 minutes until golden brown.
- Repeat the process with the remaining batter, adding more oil or plant-based butter to the pan as needed.