I can’t even remember when I started making pancakes. They are such an easy treat and bring so much joy to a breakfast, I keep coming back to them. My version of vegan pancakes contain 2 egg substitutes which, in combination, have given me excellent results. Try it out and you’d be amazed by how fluffy and soft the pancakes turn out. 

SIFT
1 cup flour
1 tsp baking powder

WHISK
1 tablespoon applesauce
1 teaspoon ground flaxseed mixed with 1 tablespoon water

1 cup oatmilk
2 tablespoons sugar
1/2 tsp vanilla essence
1 teaspoon melted vegan butter

COMBINE
both sets of ingredients, slowly incorporating the wet ingredients into the dry mixture. You can add chocolate chips or berries at this stage.

POUR
1.5 tablespoons of batter into middle of non-stick pan with the heat setting on medium. Flip pancake only when edges are dry and bubbly. You can lift the edge slightly to check the colour which should be light brown. Cook for another minute after flipping and serve warm, plain or with a topping of your choice.

 

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