These fluffy flax vegan pancakes are the lightest, softest pancakes I have ever had the pleasure of devouring. This recipe is super easy and adaptable, and uses basic pantry ingredients while holding up to additions of fruit, substitutions, and my tendency to burn things. The flaxseed meal in this recipe will help vegans and vegetarians get the daily Omega-3′s as recommended by Dr. Greger of NutritionFacts.org. So, you could say these pancakes are practically health food. Not really. But sort of. If you squint. ***** RECIPE ****** Makes 4-6 pancakes (Good for 2 or 3 people) For the printable recipe visit: http://www.marystestkitchen.com/fluffy-flax-vegan-pancakes/ Ingredients: 1 cup white flour (if using whole wheat, use little over 3/4 cup) [237cc] 4 tablespoons flax seed meal [60cc] 2 tablespoons vegetable shortening, chilled ( I like Earth Balance brand shortening or just chilled refined coconut oil...just DONT use Crisco, PLEASE! It won't be good.) [30cc] 1 tablespoon sugar [15cc] 1/2 tablespoon baking powder [7cc] pinch of salt 1 1/4 cups soy milk (or your favourite plant-based milk) [296ml] 1/4 teaspoon of vanilla (optional) [1.25ml] Directions: In a large mixing bowl combine all the dry ingredients: flour, flax seed meal, sugar, baking powder, and salt. Using a pastry knife (or two knives held together), cut the shortening into the flour mixture. You want to end up with the largest pieces of shortening being about pea size. Pour in your plant-based milk (and vanilla extract if using) and mix until totally combined. Heat a skillet on medium-high heat. You shouldn't need to grease it if it is a non-stick pan. The pan is hot enough when you drop a bit of water on it and it sizzles right off. Pour about 1/3 cup of batter on to the center of the pan. Let it spread out on it's own. Cook until the edges of the pancakes start to look dry and a few bubbles form in the middle. Flip the pancake over with a spatula and let cook for a half minute or until the bottom is golden. Repeat with the rest of the batter. Serve hot with Earth Balance buttery spread and Maple Syrup. Or some bee-free "honey" like this one: http://www.marystestkitchen.com/vegan-honey-apple-syrup-jelly-lemon/ Or chopped mango and sweetened coconut cream Or sliced bananas, peanut butter, and strawberry syrup... ...excuse me while I go make some more pancakes............. Psst! There are more variation suggestions at: http://www.marystestkitchen.com/fluffy-flax-vegan-pancakes/ NOTE - if you choose to use coconut oil, you may consider using a smaller amount as a commenter has reported that they use 1 tablespoon with success but 2 tablespoons seems too greasy. I don't find that the case when I use coconut oil but with all natural ingredients they can have some variation. Please make adjustments to your preference, especially if using substitutions. Happy Experimenting! Connect with me on: Instagram; http://instagram.com/marystestkitchen Twitter: http://www.twitter.com/marystestktchn Facebook: http://www.facebook.com/marystestkitchen Check out http://www.marystestkitchen.com for more frequent vegan recipes, crafts, DIY ideas, and other randomness.
Mera Mera: I just finished making these pancakes and they turned out pretty amazing!!! Thank you so much for the recipe!
snap peas: You can use regular oil if you don't want to use shortening. The fat is added to prevent too much gluten formation, and oil does a better job at coating the protein molecules than shortening.
Mack John: If you're using white flour you might as well use crisco.
bubita29: Made these today with my little boy. They went down a treat! Best vegan pancake recipe I've tried so far xx
caole88: I love your food, so great!! I just prepped the pancake mix for the morning. Great recipes, im a huge fan.
DIY King: do u need shortening
Megan McCabe: Any suggestions for stainless steel pans minus coconut oil i have already tried....
Lossessa: oooh my God I love you so much !! i have just discovered you few minutes ago _ i love your vegan recipes. i love to try dishes from different country but i am vegan and is not simple to riproduce by myself this kind of plate ! thank youuuu
Airidoka: I tried this recipe, swapping out the white flour for rice flower as an gluten free option and these still taste a-m-a-z-i-n-g!
Mikasa Ackerman: I really love your videos! <3
Vegan With (positive) Attitude: I'm about to launch my first Skillshare course, "How to Make Vegan Pancakes", this Friday, July 29. I'd love for you to grab a free enrollment and let me know what you think.
Bridgette Beltran: What if you don't have shortening?
Karla aka Chuck: OH EM GEE!! I have got to try this =0)
LadyA: Great recipe! Is there any way to make it without oil? Besides bananas, 'cause I'm allergic. Thanks!
Lena T: MAKING THEM RN!! THEYRE SO GOOOOOD
Charlotte Lin: i tried it, taste great!
vamperuwen: Just made these for the first time and they were so good! Only thing I did differently was add blackberries to the batter. Thanks for the recipe!
Devi Pagan: lol
Devi Pagan: thx
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