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Happy Mother’s Day!
If you are a mom, I hope you are getting spoiled today! Maybe even getting to sleep in 🙂 Here I have a very easy vegan pancakes recipe that even your husband-who-hates-cooking or kids can make to bring to the bed for you. Or maybe you are looking for something easy to make to spoil your mom. Believe me, you can do it! This recipe requires minimum ingredients and you don’t have to follow the exact proportions. You can double the recipe, add more fruit, play with different flour, the list can go on and on.
The point is, it is not a set in stone science, and the more you practice, the better they become 🙂 and they are our must-have breakfast on the weekends.
So, here you are,
Easy vegan pancakes recipe
I usually start with making a vegan “egg” which is a mix of warm water and flax seeds meal. Let it sit for a couple of minutes. In the meantime, make vegan buttermilk by adding apple cider vinegar into almond milk. This will also need to sit for a couple of minutes, and I use that time to mash a banana. Add mashed banana and the “egg” into buttermilk, a pinch of salt, and flour. Mix it well.
I like to make them with a mix of whole wheat and unbleached flour, but as I have mentioned above, you can use any flour you like. Now it is time for a chemical experiment 🙂 Get baking soda on a tablespoon and squeeze fresh lemon to cover the baking soda with its juice. You will see how bubbles form on the spoon, now you can add this to the pancake mix. You don’t have to do it this way, and can just add baking soda on its own. But this is how we have always treated baking soda in our house, so I keep on doing it that way. First, I think it helps to eliminate soda’s aftertaste in baking. Second, kids love watching it and also want to do it on their own.
What parent would not let their kids learn a bit of science in a simple and cool way? 🙂
Now, add cut apples (blueberries, raspberries, rhubarb, etc.) to the mix. I also add vegetable oil to the mix, so I don’t need to use it in the skillet. Mix it all well. It should be similar to the rich sour cream consistency.
Heat the skillet. If you have a pancake skillet, it will help make the pancakes more uniform. I don’t have one and just use a regular skillet. I use two tablespoons of the mix to make one pancake.
Cook them for about 2 minutes on each side at medium heat. Serve with maple syrup, jam, vegan cream, or whatever you like to have your pancakes with!
Note: I don’t add sugar to the pancakes mix, as banana sweetness is enough for us. Also, we like to serve the pancakes with sweet toppings. But if you like them more on a sweet side and won’t be using any sweet toppings, then feel free to add a bit of sugar to the batter.
- 2 tbsp warm water
- 1 tbsp flax seeds meal
- 2 cups almond milk
- 2 tbsp apple cider vinegar
- 1 banana
- 1.5 cups unbleached flour
- 1 cup whole wheat flour
- 1.5 teaspoon baking soda
- 2 tbsp fresh lemon juice
- 2 tbsp vegetable oil (I use sunflower oil)
- pinch of salt
Combine vegan "egg", pinch of salt, banana and "buttermilk". Add flour and mix. Add baking soda, vegetable oil, fruit or berries, and mix well.
Heat the skillet and cook pancakes on medium heat for about 2 minutes on each side.
Serve with a topping of your choice.