Vegan Pancakes Recipe
A steaming stack of deliciously light and airy vegan pancakes. 20g Net Carbs 4.8g Fat 3.1g Protein
Equipment
- griddle or non-stick skillet
- large mixing bowl
- whisk or spoon
- wide spatula for flipping
Ingredients
Dry Ingredients
- 2 cups All purpose unbleached flour
- ¼ cup coconut flour use this after everything else is mixed together
- 1 tsp baking soda
- 2 tsp baking powder
- 2 tbsp brown sugar (packed) use golden monkfruit sweetener for sugar-free
- ¼ tsp salt (pink Himalayan salt preferred)
- ¼ tsp cinnamon
Wet Ingredients
- 2 flax eggs 1 Flax egg = 3 tbsp warm water + 1 tbsp flax meal
- ½ tsp vanilla bean past sub using 1 tsp vanilla extract
- 2 cups non-dairy unsweetened coconut milk from section where other milk belongs, not canned
- 2 tbsp melted coconut oil
Instructions
- Preheat griddle to 250°F
- If using non-stick skillet, pre-heat pan with no oil while mixing batter to get an even temperature
- Combine all wet ingredients together in the same bowl
- Add in the dry ingredients, adding the coconut flour last.
- Mix with spoon and then whisk to get a nice smooth batter
- Using a ¼cup measuring cup, pour batter onto griddle, forming three circular pancakes at one time.
- Wait until there are a significant amount of air bubbles in the batter to signify when to flip, usually about 3-5 minutes.
- Flip pancake and cook for another 3-5 minutes.
- Pour on the maple syrup. Eat immediately!