Classic Pancakes

Prep Time: 10

Cook Time: 5

Total Time: 15

Servings: serving

Course: Breakfast

Author: Heather Nicholds

Pancakes are easily made vegan using nondairy milk and ground flaxseed as an egg replacement. The flax also provides an omega-3 boost. Multiply the dry ingredients and mix up a big batch to keep in a jar so you have ready-made pancake mix. If you like, add ¼ cup blueberries or vegan chocolate chips to your pancake batter and top with maple syrup, berries, or sliced banana.

Ingredients

1/3 cup whole grain flour
1 Tbsp flaxseed
1 Tbsp baking powder
pinch sea salt
1/3 cup non-dairy milk, or water
1 Tbsp coconut oil, or vegan margarine, melted, plus more for cooking

Instructions

In a small bowl, stir together the flour, flaxseed, sugar, baking powder, and salt. Add the milk and melted coconut oil and whisk well to combine. Let sit while you heat the pan.
Place a skillet over medium-high heat. When it’s hot (test by flicking some water off your fingers; it should sizzle), add a drizzle of coconut oil. Scoop 1/3-cup portions of the batter into the skillet. Cook until bubbles form in the center of the pancakes or the edges look solid, 2 to 3 minutes. Using a thin, flexible spatula, flip the pancakes, adding a bit more oil, as needed, and cook the other side for 1 to 2 minutes.
Carefully shimmy your spatula underneath the pancakes and transfer them to a plate.

Notes

For best results, use a nonstick pan, such as one coated with nontoxic ceramic, a cast iron pan, or a nonstick electric pan, and get it nice and hot before you start. Also, use a very thin spatula that you can shimmy right under the pancake. Start with very small pancakes, which are easier to flip.

Nutrition