Vegan Pancake Recipe
Warning: I'm inexact in the kitchen, so this is my best documentation of my favorite vegan pancake recipe. I often smear a nice layer of almond butter between two pancakes and then lightly drizzle with pure maple syrup. Or sprinkle with roasted cashews and fresh berries. Enjoy!
**This makes about 6-8 generously-sized pancakes.
**Be sure to grease your pan or griddle well before pouring the batter. These do tend to stick easily.
Set the griddle at about 350 degrees F / medium heat. Because they are denser than pancakes made from white flour, they cook a bit more slowly.
1. Combine in a medium bowl:
1 cup old-fashioned rolled oats
2T flaxseed meal
1/2 tsp cinnamon (optional)
1 tsp pure vanilla (optional)
1 1/2 cups unsweetened almond milk (or other nondairy milk)
---Let sit for 10min
2. Then add to the mixture
1 Tablespoon plus 1 tsp baking powder
1/2 cup quinoa flour or garbanzo bean flour (amounts may vary slightly, but the consistency will be thick).
I also sometimes add in 2 Tablespoons coconut flour for flavor (I'm inexact!)
a pinch of salt
3. Gently stir it all together and let rest for 5 min or so. Do not overmix.
4. Once the pan is hot, pour 1/4 cup amounts of the batter and gently spread into circles. Cook until bubbles form around the edges of the pancakes (about 3 minutes). Keep an eye on the first round, as results can vary depending on your stove top.
**These do tend to take a little longer to cook.
5. Flip and cook another 2 minutes on the other side.