Perfect Vegan Pancakes

Let's be real, pancakes are a dessert kind of food I normally don’t eat for breakfast.  I like mono-meals of some type of fruit, juices and smoothies or oatmeal concoctions so basic that there is really no need for a recipe.  Sadly, Spencer and I usually don’t get to spend our mornings together so that we could share a leisurely breakfast because we have alternate days off from work.  So, those very rare occasions of lazy mornings together then definitely call for a special treat at breakfast—like pancakes. 



I like very fluffy pancakes, but I don’t like the idea of adding a boxed mystery egg-replacer into my pancake batter.  To me, one of the most exciting parts of this recipe is that the egg replacement is made with flax seeds.  Not only does it help with the consistency, but in my opinion it also adds flecks of flavor to the cakes. 



Instead of maple syrup, we decided to dress our pancakes with a homemade raspberry sauce and some banana slices.



I N G R E D I E N T S

2 Tbsp. Ground Flaxseeds

5 Tbsp. Water

2 cups Flour (the type you prefer, even gluten-free)

2 tsp. Sugar

2 tsp. Baking Powder

1/2 tsp. Baking Soda

1/2 tsp. Salt

2.5 cups Coconut Milk (unsweetened and unfortified)

2 tsp. Lemon Juice;  freshly pressed

1 tsp. Vanilla Extract

(about 2 Tbsp. Vegetable Oil of choice for greasing the pan)

P R E P A R A T I O N

In a small bowl, whisk together the flax seeds with water and set it aside for about 20 minutes.  During that time you will notice that the flax seeds jelled up and formed a very speckled egg-like texture.  Add the coconut milk, the vanilla extract and the lemon juice to the mixture.

In a separate medium size bowl, mix the flour, sugar, baking powder, baking soda, and salt.  Make a large hole into the dry flour mixture and then pour the wet ingredients into it.  Now, carefully stir the ingredients together but try not to over-mix the batter.  There is no need to whisk until all the clumps are smooth—clumps are fine—because over-mixing will flatten the pancakes.

Preheat a nonstick pan over medium-high heat.  Before you scoop the batter into the pan, please make sure it is hot enough.  High heat is essential for the pancakes to rise to the desired height and texture. 

Use a 1/2 cup measuring cup to scoop small amounts of the pancake batter onto the hot frying pan.

After about 2 minutes, or when you see small bubbles at the top, flip the pancake to finish cooking it on the other side for about 1 minute.

The pancakes are best when they are served fresh and hot.  If you would like to serve a whole lot at once, keep them warm by stacking them onto a plate and covering them with a lid or bowl.

       Nina