There’s one breakfast I can ALWAYS get my boys to eat and that’s my homemade vegan pancakes. My boys have been loving these pancakes so much that I make extra to freeze throughout the week. They freeze really well. Even my picky 3 year old eats ALL of the pancakes I give him with no problems!
It a weekly routine that I make pancakes every Sunday morning for my entire family. Sometimes I add fruits, chocolate chips, confectioners sugar, peanut butter or all above. There’s no going wrong with this recipe, plus you get to add whatever toppings or add-ins you’d like to change it up.
First, start by adding your flour of choice {I like to use a gluten free oat flour-blend oats into a fine powder}, coconut sugar, ground flaxseed, baking powder, cinnamon and sea salt to a large bowl, whisk to fully incorporate.
Then, in another smaller mixing bowl add your choice of plant-based milk + applesauce, chia gel or 2 flax eggs {2Tbsp Flaxmeal + 5Tbsp Distilled Water {omit flaxseed from dry mix if using this}, maple syrup, vanilla extract and whisk to incorporate it all. Combine the wet and the dry ingredients and fold until almost all of the clumps have been mixed in.
If desired, you could add any additional ingredients for more depth. For example fruits -strawberries, blueberries, bananas, chocolate chips, matcha for green pancakes. It’s all preference from here out.
TIP: you could use my Vegan Egg Substitutes for this recipe as well.
Next spray your skillet with coconut oil and turn heat to medium-low. Pour in a small amount of pancake batter and smooth it over to create size and shape of your pancakes. Let it cook a few minutes until you start to see air bubbles. Once you see a few air bubbles popping up, using your spatula flip the pancake and cook other side a few minutes longer. Repeat until all the batter has be used up.
Plate your pancakes and add your toppings of choice such as my Vegan Strawberry Compote, blueberries, raspberries, vegan chocolate chips, confectioners sugar, peanut butter, all of the above or whatever else you choose.
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Servings |
Medium Pancakes
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- 1.75 cups Gluten Free Oat Flour {Oats blended into an ultra fine powder}
- 2 tablespoons Organic Coconut Sugar
- 2 tablespoons Ground Flaxseed
- 1 tablespoon Baking Powder
- 1 teaspoon Ground Cinnamon
- 1/4 teaspoon Sea Salt
- 1 cup Plant-Based Milk unsweetened
- 4 tablespoons Applesauce unsweetened
- 3 tablespoons Chia Gel {8oz Distilled Water + 2 Tbsp Chia Seeds}
- 1 tablespoon Maple Syrup
- 1 teaspoon Vanilla Extract
Ingredients
|
|
- First, start by adding your flour of choice {I like to use a gluten free oat flour-blend oats into a fine powder}, coconut sugar, ground flaxseed baking powder, cinnamon and sea salt to a large bowl, whisk to fully incorporate.
- Then, in another smaller mixing bowl add your choice of plant-based milk, applesauce, chia gel or 2 flax eggs {2Tbsp Flaxmeal + 5Tbsp Distilled Water {omit flaxseed from dry mix if using this}, maple syrup and vanilla extract and whisk to incorporate it all. Combine the wet and the dry ingredients and fold until almost all of the clumps have been mixed in.
- If desired, you could add any additional ingredients for more depth. For example fruits -strawberries, blueberries, bananas, chocolate chips, matcha for green pancakes. It’s all preference from here out.
- You can add the optional ingredients into the batter, top the pancakes when ready to serve or both. It’s up to you.
- Pour the pancake batter into preferred size pancakes on a hot skillet or griddle. Once you see the bubbles, flip pancakes and cook until golden. Remove from pan and serve with desired toppings.
Did you attempt this recipe? Please let me know how you liked it {or not} by leaving a comment below or sharing a picture on Instagram with the hashtag #mamawentveganrecipes or @mamawentvegan. I love to hear your feedback and see your creations!
