THICK VEGAN PANCAKES

THICK VEGAN PANCAKES

Treat your family to these quick and easy vegan pancakes.

These vegan pancakes make a delicious breakfast, brunch or tea-time snack. Perfect for families wanting to embrace a vegan lifestyle without compromising on taste and convenience.

Makes 10–15 pancakes.

INGREDIENTS

  • 2 cups all-purpose flour
  • 2 tbsp organic sugar
  • 1 tbsp baking powder
  • ½ tsp baking soda
  • 1 tsp ground golden flaxseeds
  • ¾ tsp salt
  • 1 ½ cups unsweetened oat milk
  • 2 tbsps coconut oil, melted and cooled
  • 2 tbsps lemon juice
  • vegan butter/margarine for frying

METHOD

  1. Set oven to 150 degrees celsius. Line baking tray with baking paper and place in oven. Once fried, place pancakes in oven to keep warm.
  2. In a large bowl, sift flour, sugar, baking powder, baking soda, ground flaxseeds, and salt and whisk together. In a second bowl, whisk oat milk, coconut oil and lemon juice together. Make a well in the centre of the flour mixture and pour milk mixture into the well. Gently whisk together until few lumps remain. Make sure not to overmix.
  3. Heat about 1 teaspoon of vegan butter in a non-stick pan over medium heat until shimmering. Using a ¼ cup measure, portion batter into pan. Cook until edges are set and golden, and bubbles on the surface are beginning to break, about 3 minutes.
  4. Flip pancakes and continue to cook until second side is golden, about 2 minutes. Serve immediately or transfer to the baking tray in the oven. Repeat steps 3 and 4 with remaining batter.

Click here for more recipes for little children. Thanks to Vegan For Everybody for the inspiration.