Fluffy Vegan Pancakes – a delicious recipe with Almond Milk, Lemon Juice, Flour, Sugar, Baking Powder, Baking Soda. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1.
2
Combine the almond milk with the vinegar or lemon juice in a small dish and set aside for 5-10 minutes.
3
2.
4
Combine the flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.
5
3.
6
In a small bowl whisk the ground flax seed and water until thick and creamy.
7
Add this into the milk mixture.
8
4.
9
Slowly add the wet ingredients into the dry ingredients until thoroughly combined and any large lumps are gone.
10
5.
11
Heat a large skillet over medium to medium high heat and coat with cooking spray.
12
6.
13
Use a 1/4 cup scoop to pour batter onto the skillet, leaving space between each pancake.
14
Cook until bubbles appear on the top surface, flip, and cook until the bottom is golden brown.
15
Remove cooked pancakes to a plate while you cook the rest of the batter.
16
Serve warm.
420
kcal
Calories
24
g
Fat
42
g
Carbs
13
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 3/4 cups Almond Milk (or Milk Of Your Choice), 2 teaspoons Lemon Juice Or Vinegar, 1 cup Unbleached All-purpose Flour, 2 Tablespoons Sugar, and more.
Yes, Fluffy Vegan Pancakes falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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