Delicious Vegan Fluffly Pancakes

Based on 1 ratings

Carrot

Community Member

Difficulty

Easy 👌
5
min.
Preparation
15
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
3½ tbsp water
2 tbsp flax meal
1½ cups flour
⅓ cup organic sugar
1½ tsp baking powder
1¼ cups non dairy milk
1 tbsp vegetable oil, plus more to grease pan
1 tbsp apple cider vinegar
1½ tsp baking soda
⅔ cup frozen blueberries
2 tbsp organic sugar
2 tbsp water
  • Step 1/7

    • ⅔ cup frozen blueberries
    • 2 tbsp organic sugar
    • 2 tbsp water

    In a small saucepan, add frozen blueberries (it can also be fresh), sugar and water. Mix well and let simmer at low-med heat for about 10 minutes.

  • Step 2/7

    • 3½ tbsp water
    • 2 tbsp flax meal

    Meanwhile, mix water with flax meal (ground flaxseed) and let rest for at least 5 minutes or until a gel is formed

  • Step 3/7

    • 1½ cups flour
    • ⅓ cup organic sugar
    • 1½ tsp baking powder
    • 1¼ cups non dairy milk

    Sift together flour and baking powder in a medium bowl and add sugar. Then add the non-dairy milk and mix well

  • Step 4/7

    • 1 tbsp vegetable oil, plus more to grease pan

    Add oil and the flax “egg” into the mixture.

  • Step 5/7

    • 1 tbsp apple cider vinegar
    • 1½ tsp baking soda

    In a separate small bowl, mix baking soda with apple cider vinegar, it will foam. Add the resulting foam into the pancake mixture.

  • Step 6/7

    Grease a pancake pan or any pan that works for you and make the pancakes at low/med heat. Cook for 2 mins each side of each pancake. Serve them stacked.

  • Step 7/7

    Remove blueberry “jam” from heat and mash the berries with a fork. Add on top of the stacked pancakes and enjoy!

    Remove blueberry “jam” from heat and mash the berries with a fork. Add on top of the stacked pancakes and enjoy!

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