Description
These vegan silver dollar pancakes are one of my absolute favorite breakfast recipes. Incredibly light, fluffy, golden-brown deliciousness. I can eat them any time of the day, morning, noon, or night. I will never pass up the chance to have a beautiful stack of these tasty pancakes. Completely vegan, plant-based, and easy to make, you can whip up a winning breakfast in no time.
Ingredients
Scale
- 1 cup almond milk
- 1 tablespoon fresh lemon juice
- 1 cup flour
- 2 tablespoons all-natural cane sugar
- 1/4 teaspoon sea salt
- 1 tablespoon ground golden flaxseed
- 2 teaspoons baking powder
- 1 teaspoon vanilla extract
- 1 tablespoon coconut oil, melted
Instructions
- In a small bowl, mix almond milk and fresh lemon juice. Let sit for 15 minutes until curdled. Add the vanilla extract.
- In a medium-size bowl, sift the flour. Next, add sugar, salt, baking powder, and ground flaxseed, and mix to combine.
- Make a well in the middle of the flour mixture and pour the wet ingredients into the center. Add the melted coconut oil and mix until just combined. Do not overmix. It should be lumpy.
- Heat a skillet until a drop of water sizzles when dropped on it. Transfer the pancake batter to a piping bag or, if not available, spoon small rounds of batter (2 inches in diameter) to make cute little pancakes. Cook the pancakes until golden brown on each side.
- Serve with your favorite topping: warm maple syrup, chopped nuts, nut butter (peanut butter, almond butter), homemade raspberry jam (link), berry sauce (link), fresh fruit, and berries.