Table of Contents
last-day-of-CampGND Fluffy Vegan Pancakes
Flaxseed/linseed is used as a substitute for eggs in this recipe. Eggs are a better emulsifier than flaxseed so there is an optional specialty ingredient (lecithin, an emulsifier) which will improve the texture of the pancakes. Increase the baking powder to 7.5-10ml (1.5-2 tsp) if you want them fluffier.
Ingredients
- 135g Plain flour
- 5ml (1 tsp) Baking powder
- 2.5ml (0.5 tsp) Salt
- 30ml (2 tbsp) Caster sugar
- 125ml (0.5 cup) Soy milk or nut milk etc.
- 30ml (2 tbsp) Sunflower oil
- 15ml (1 tbsp) Flaxseed
- 45ml (3 tbsp) Water
Optional
- 2.5ml (0.5 tsp) Lecithin
To serve
- Fresh berries/fruit
- Maple syrup
Method
Soak the flaxseed in the water in a cup, stir and leave for a few minutes to thicken.
Combine the flour, baking powder, salt, caster sugar, and lecithin (if using) in a bowl.
Add the flaxseed/water mix, sunflower oil and soy/nut milk to the dry ingredients and stir well to form a thick batter.
Oil a hot frying pan and pour the batter in your preferred size.
Flip and cook the other side.
Serve with berries, fruit, and maple syrup to taste.