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Sunday Morning Pancakes
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Oven or Stovetop
- Cuisine: American
- Diet: Vegan
Description
These whole-food, plant-based, vegan pancakes are light, fluffy, healthy, oil-free, and delicious. The whole family will love them. You don’t have to wait until Sunday to enjoy them but that was our family tradition. Top with maple syrup, 100% whole fruit jam/jelly, fresh fruit, date syrup, or anything you can imagine.
Ingredients
Units
Scale
- 1 cup of oat flour
- 1/2 cup of white whole wheat flour or buckwheat (you can use all oat flour too)
- 1 flax egg (1 tablespoon of ground flaxseed meal mixed with 3 tablespoons of water, let it chill in the fridge for 5 minutes to set)
- 1/2 tablespoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup of applesauce
- 1 to 1.5 cups plant milk of your choice (water is fine if you don’t have plant milk). Start with 1 cup and add more liquid if it’s too thick
- 1 tablespoon of maple syrup
- 1 tablespoon of white vinegar
- 1 teaspoon of vanilla
Instructions
- Preheat oven to 375 degrees OR you can cook in a nonstick pan
- If you’re baking in the oven, cover a baking sheet with parchment paper
- Make the flax egg and put it in the fridge for 5 minutes
- Combine the vinegar into the plant milk or water
- Combine all ingredients including the flax egg and mix well
- Scoop a half-cup of batter onto parchment paper, repeat leaving a little space between the pancakes
- Cook for about 10-13 minutes depending on your oven or cook in a nonstick pan on the stovetop over medium heat
Notes
On the stovetop, you’ll know it’s time to flip them when the pancakes starts to bubble
