1) Whisk together the flax seed meal with 2.5 tbsp.
of water. Set aside to gel. Meanwhile, In a
medium mixing bowl, add the dry ingredients (flour,
sugar, baking powder, baking soda, salt) and stir
together.
2) In a separate bowl, add the non-dairy milk and
apple cider vinegar to create buttermilk. Then add
one tablespoon melted coconut oil and finally the
flax egg. Mix the wet ingredients.
3) Carefully mix the two together without stressing
the batter. To do this, form a “crater” in the
middle of the dry ingredients, then pour the wet
ingredients into the crater. Slowly stir until most
of the batter is incorporated.
4) Preheat pan on medium heat for three minutes,
then add 1/4 cup of the batter (one pancake) to the
pan and let cook for 2 minutes. Flip, then let the
other side cook for 1.5 minutes. Serve hot.
Originally Submitted
2/5/2014
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