Vegan English-style Pancakes
Servings: 3 5-1/2 inch pancakes
Time to make: 10-15 minutes
English-style pancakes are traditionally made with just flour, eggs and milk (no rising agent). In this vegan pancake recipe, I’ve simply replaced the eggs with flax seed meal, and the milk with vanilla almond milk. The result are thin and soft pancakes perfect for rolling in a little sugar and topped with a squeeze of lemon, or topped with vegan buttery spread and maple syrup.
- 3/4 cup vanilla almond milk (or your favourite milk alternative like rice milk, hemp, soy, etc.)
- 1 tablespoon of flax seed meal
- 1/2 cup of white flour
- 1 teaspoon of coconut oil (or your favourite cooking oil)
Combine all the ingredients in a bowl and whisk together until smooth. Pour 1/4 cup of the mixture into a heated pan coated with the coconut oil. The batter will spread on it’s own. Cook on medium-low heat until the top loses it’s wet look and goes from translucent looking to opaque. Then flip with a spatula and cook for about one minute until done. Repeat with the remaining batter.
To serve, I like to roll them up in some granulated or powdered sugar and squeeze some lemon juice on top. A bit of lemon zest adds a nice finish. Or eat them with some butter alternative and maple syrup. Or fill them with some blueberry compote. The possibilities are deliciously endless!
Nutrition Information (per pancake)
Calories: 102; Total Fat: 3.0(Saturated Fat: 1.4, Polysaturated Fat: 0.7g, Monosaturated Fat: 0.3); Cholesterol: 0.0mg; Sodium: 39.8mg; Potassium: 69.0mg; Carbohydrates: 16.8g (Dietary Fiber: 1.4g, Sugars: 0.1g); Protein: 2.9g