Fluffy Oil–Free Vegan Pancakes
Course: Uncategorized
Servings
3
servingsPrep time
5
minutesCooking time
10
minutesCalories
345 OK
kcalTotal time
15
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 1/2 c flour of your choice, unbleached, wheat, whole wheat, oat
1 T baking powder
1/2 t salt
2 T granulated sugar, (can sub with 0 cal options I like monk fruit or sugar).
1 T ceylon cinnamon
1 1/4 c soymilk (can sub, almond, oat, or any plant milk)
1 T vanilla extract
3 T ground flaxseed can sub Chia seeds or mix them both
1/2 c aquafaba (liquid portion of canned chickpeas). Can also sub with water.
1/2 c water
optional spray for the pan, if you don’t have nonstick cookware. Note: the dish is not entirely oil free if you use spray oil.
Instructions
- Before you gather all the needed ingredients, first, add the aquafaba (or water) if you’re using that to the flaxseed (or chia), stir together and put the bowl in the refrigerator.
- In a large bowl, stir the flour, baking powder, salt, sugar, and cinnamon together.
- Pour the milk, vanilla, and refrigerated “flax/chia egg” into the bowl with the dry ingredients. Whisk until combined, careful not to over mix. If it’s too thick add water, a little at a time, to get the batter texture you want.
- Heat a large pan over the medium heat use the optional oil spray on the pan and then put about 1/3 cup of batter for each pancake cooking until bubbles form, and then flip and cook until gold brown on the other side. The first batch always takes a few minutes longer than subsequent batches. Repeat with all the remaining Batter.
- Serve with fresh berries, strawberries, raspberries, blueberries, blackberries, sliced, bananas, and maple syrup.
- For variations, add 1 cup of dairy free chocolate chips, or 1 cup of fresh berries into the batter before cooking. Frozen berries turn the pancakes the color of the juice, and sometimes get a little mushy but you can use them. Thaw them first and drain the juice, or subtract the water you use from the batter recipe.
- Leftover pancakes will keep in the refrigerator for five days or they can be frozen for three months.
Notes
- All recipes from the Cancer-Kicking! Kitchen are always 100% plant-based and delicious. Check our Ingredient Spotlight feature to learn what makes each ingredient special, and use our Purity Scale to see just how healthy and plant-pure your recipe is.
