Description
Start your morning with these fluffy vegan pancakes. These are the best pancakes ever, and you’d never know that they’re plant-based! Totally egg- and dairy-free, this easy recipe is made with simple ingredients and can be frozen for grab-and-go breakfasts on busy mornings.
Ingredients
- 1 cup almond milk
- 1 tablespoon fresh lemon juice
- 1 tablespoon ground golden flaxseed (optional)
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 2 tablespoons all-natural cane sugar
- 1/4 teaspoon sea salt (optional)
- 2 teaspoons baking powder
- 1 tablespoon coconut oil, melted
Instructions
- In a small bowl, mix the almond milk and fresh lemon juice. Let sit for 10 minutes. When the milk is curdled, add the ground flaxseed and vanilla extract.
- In a medium-sized bowl, sift the flour and add sugar, salt, and baking powder. Stir to combine.
- Make a well in the middle of the flour mixture and pour the curdled milk into the center. Gently stir to combine while adding the coconut oil, being careful not to overmix. It should be lumpy.
- Cook the pancakes until golden brown on each side. Serve with warm maple syrup and fresh fruit.
Notes
Allergy-Friendly Options
- Gluten-free: Substitute an equal amount of flour with 1:1 Gluten-free flour
- Nut-free: Use soy milk instead of almond milk and substitute coconut oil with canola oil
- Oil-free: Replace coconut oil with applesauce
To store: Let cool, then refrigerate in an airtight container or bag for 2 to 3 days.
To freeze: Pancakes can be stored in an airtight freezer container or bag for up to 3 months. This is the preferred method of storage in our house. When ready to eat, remove the number of pancakes from the freezer and pop them in the toaster for a warm, comforting breakfast.
To reheat: Simply pop them in the toaster or microwave in 20-second increments until warm.