For me, pancakes are the ultimate comfort food, but I have had trouble finding or making vegan pancakes that were healthy and satisfying. These pancakes achieve both! I used buckwheat flour, because it is high in protein, fiber, vitamins, minerals, and antioxidants while being relatively low in calories and fat, it also happens to be gluten free, but if those aren't concerns of yours, you can swap it for all purpose flour. These pair really well with any nut butter, my favorite being almond butter. For this recipe you will need to prepare vegan buttermilk, and a flax egg, both are super simple, requiring just two ingredients and about five minutes.
This recipe makes 10 small pancakes
FOR THIS RECIPE YOU WILL NEED
- 1 cup flour (I used buckwheat but all purpose, or oat flour will do)
- 1 tsp baking powder
- 1 tbsp cacao powder
- 1 1/2 cup almond milk
- 1 tbsp lemon juice
- 1 tbsp ground flax seed
- 2 1/2 tbsp water
- 1-2 tbsp maple syrup
- 1 tsp vanilla
- 1 pinch of salt
- 1/2 cup almond milk
- coconut oil (optional)
- fresh fruit
- maple syrup
- nut butter
- shredded coconut
- To begin, prepare the vegan buttermilk by adding 1 tbsp of lemon juice to 1 cup of almond milk and mixing together, set aside for 5 minutes until bubbly.
- Next prepare the flax egg by combining 1 tbsp of ground flax seed to 2 1/2 tbsp water, mix and set aside for five minutes as well.
- While the buttermilk and the egg do their thing start adding all of the dry ingredients to big bowl, whisk together.
- In a separate bowl add the vegan buttermilk, flax egg, maple syrup and vanilla and whisk together.
- Make a well in the dry ingredients and pour in the wet, whisk together until smooth and combined.
- Pre heat a frying pan or skillet on medium heat, test that the surface is hot enough by pouring a bit of water on the pan, if it evaporates immediately it is ready. I used a very good non stick pan so oil wasn't necessary, however you may want to use a pat of coconut oil on the pan to prevent sticking.
- I decided to make small pancakes using 2 tbsp of batter for each pancake, flipping when the surface had multiple bubbles that stayed open, and finishing them off for 1 minute of the opposite side. I plated the pancakes and topped them with fresh fruit and maple syrup.