Who doesn’t love pancakes?

I make pancakes every weekend (or sometimes during the week) and especially love vegan pancakes because they’re dairy and egg free! I eat eggs occasionally (mostly on the weekends) and love to have them on the side to save on cholesterol and saturated fat.

I also spent the weekend in Carmel and stopped by Watsonville to get some local strawberries. Came home with a full box! SO good.

This recipe is inspired by Minimalist Baker’s vegan pancakes. I just tweaked it a little bit.

Ingredients

• 3/4 cup whole wheat pastry flour/whole wheat flour or even all-purpose flour
• 1/4 – 1/2 cup oat flour (blend oats in high-powered blender until it looks like flour)
• 1 cup almond, hemp or coconut milk
• 1 flax or chia egg (flax works best) *
• 1 1/2 tsp baking powder
• 1/4 tsp cinnamon
• 1/4 tsp salt
• 1/2 tsp vanilla extract
• 1 tbsp melted coconut oil
• 1 tbsp maple syrup, agave or honey

*flax egg = 1 tbsp ground flaxseed + 3 tbsp warm water

Preparation

1. Make flax egg in a big bowl. Let stand for a couple of minutes until it becomes glue-like (or egg-like!)

2. Add remaining ingredients and use a whisk to mix everything in the bowl. Add more milk if batter is too thick.

4. Heat up a griddle or pan on medium heat with some coconut oil or spray.

5. Scoop about 1/4 cup batter into pan and let pancakes cook for about 2 minutes on each side. Flip when you see bubbles or when the edges start to get dry and golden.

6. Serve with fresh fruit  or nuts and syrup or honey.

Note: It would be great to make this with some apple slices mixed in the batter! I think this is a very neutral tasting pancake that can be upgraded with some pumpkin during fall or perhaps some nutella or chocolate chips mixed in as well. If you try making these with gluten free flour instead of whole wheat let me know how they turn out!