Easy Vegan Pancake Recipe


These pancakes will blow your mind. Not only are they quick and easy, but I've served them to friends and family and NO ONE can guess that they're vegan! I'm usually an avocado and toast kind of breakfast person, but once a week I try to make a batch of these yummy delights, especially on the colder days when I want something hot and carby.




During cancer treatment, eating can be very challenging. Not eating or eating too little can cause other problems like treatment delays, weight loss, malnutrition and overall feeling tired and sicker. I personally had many highs and lows during treatment but I always tried to eat foods that would support my body and raise my blood levels. If you're trying to maintain or gain some healthy weight, these could be a good option for you without being too sweet or heavy. The flax seeds have fibre, which helps with *cough* bathroom business, apple cider vinegar is great for your digestive tract + digesting foods without getting bloated and the nut milk has calcium and vitamin D. 


The great thing about recipes is that you can change them to fit your needs. If you're not a vegan then use regular flour and milk, the recipe is still healthy and easy!





Ingredients

  • 1 cup gluten-free flour (I used Robin Hood)
  • 1 teaspoon coconut sugar
  • 1 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 tablespoon of ground flax seed
  • 1 cup + 1 tablespoon of almond milk (or any non-dairy milk)
  • 1 teaspoon of apple cider vinegar
  • 1 tablespoon coconut oil (melted)
  • A sprinkle of cinnamon + nutmeg to your liking 

Instructions

1. Since this is a vegan recipe, instead of a real egg or a banana (I can't eat bananas), we're making our own flax egg. To make your flax egg,, mix the 1 tablespoon of ground flax with 2.5 tablespoons of water. Stir it and set aside for 5 minutes to set into an eggy texture.



2. Mix the dry ingredients: flour, sugar, baking soda, baking powder, salt and spices together in 1 bowl and set aside. In another bowl, add your 1 cup + 1 tablespoon of nut milk and 1 teaspoon of apple cider vinegar. This combination creates our vegan buttermilk. Then add your melted coconut oil and flax egg. Whisk together. 


3. Now we mix the wet and dry together, carefully. The original recipe says to create a "crater" in the middle of the dry ingredients and then pour the wet into this crater or flour bowl. Slowly stir the two together until most of the batter is incorporated. A few lumps are okay, and make sure not to over mix! 

4. Warm the pan to a medium heat and use coconut oil, vegan butter or a veggie oil to cook the batter. Make sure the pan is hot enough by testing a small batch of batter out. I usually take a soup ladle and ladle 1 spoonful into the centre of the pan. You can also use a 1/4 cup measuring scoop. Let it cook until you see the little bubbles form on the surface then flip and cook for another 1-2 minutes. 

5. I usually cook one at a time because my pan is small, but if you have a big pan you can cook a few. The recipe usually makes about 6-8 depending on size. After they're all cooked, top them with your favourite toppings! Fruit, syrup, jam, honey or whipped coconut cream - or if you're like me, I just eat them plain with some tea on the side!

Comment below and let me know how they turned out!!

Enjoy!

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