Fluffy Flax Vegan Pancakes

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.

Comments

jami s: Just made these - using cows milk mind you - and I'm pleasantly surprised! I now have a way to use up my flaxseeds!

Robin Phillips: Darn! Can’t use maple syrup, makes my nose run, and I sneeze a lot. Sugar is worse. Causes me to cough, and choke. I guess I will make my own fruit syrup. Thanks for sharing your recipe for fluffy pancakes.

Yolanda Stanford: I made this for breakfast today and they were delicious! Thanks so much for another vegan recipe hit!!!!

mrsda1: All your recipes LOOK good but unfortunately i have decided to avoid baking soda and yeast and hence cannot try most of your recipes.

Kuljeet Sandhu: Wow never thought of flaxseeds🤔.....nutritious pancakes!!

pink hope: wow you come a long way, when i watch your vids from now compared to this one 4 years ago. you talk soo fast in this one :D

Rahul G: I’m not vegan but your video helped me. I use raw honey instead of syrup.

Alan Nikolai Stratmann: I used a tablespoon of canola oil instead of shortening. It worked out perfectly.

LaDolcevita: Sadly these didn't work for me.. they came out flat and rubbery.. I made your chocolate chip cookies too and those came out flat also.. maybe in using the wrong vegan butter?

Daughter Of The King: I think you said, in goes the plant milk you're using soy but how much milk?

Razane Cherk: Honestly, this is the best vegan pancake recipe that I have ever tried! No more banana pancakes for me!!! I used coconut oil and they turned out soooo good <3 Thank you for sharing this recipe with us! :D

Briennca Ervin: Thanks for this recipe I’m a baby vegan. However I have a question can I add protein powder to the mix?!

Gwendolyn Emilia: The best vegan pancakes!!!

FaerieDiva: Looks yummy! Would love to make them but don't understand the ingredient weights. Please can you give them in grams?

xVampWingsx: Could you turn these into baked "oats" by using ground oats instead of white flour and baking in the oven?

Dalia G: Hi Mary, another great video as usual. I love your channel. If I may suggest a few ideas for vegan recipes, I would love to see how you make a vegan sponge cake and a vegan tea cake. I have been looking for plain vegan cakes recipes that are healthy and light and haven't had much luck. Also, I would love to see what you do with matcha , do you have any recipes? Thanks so much!

Rahul Kharbanda: I am not vegan but vegetarian and shortening isn't readily available here locally. Can I replace the shortening with cold butter?

Strawberry Sunset: Are they two different pictures, why?

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.

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