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Allisa Simril: "The batter was a little thick to begin with, but…" Read More
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Description
Yummy, fluffy vegan pancakes! Hooray!!!!
(Courtesy of Food Network Kitchen)
Ingredients
US|METRIC
4 SERVINGS
- 2 cups all-purpose flour
- 3 tbsp sugar
- 1 tbsp baking powder
- 1 tsp fine salt
- 1 1/2 cups flax milk (or whatever mile-substitute you use)
- 1/3 cup virgin coconut oil, melted
- 1 tsp pure vanilla extract
- vegan butter (or oil/butter substitute of your choice) for cooking
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Directions
- Whisk together the flour, sugar, baking powder and salt in a medium bowl.
- Whisk together the flax milk, coconut oil and vanilla in a second medium bowl (don't worry if the coconut oil clumps).
- Add the milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps).
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Reviews(4)
Allisa Simril 10 months ago
The batter was a little thick to begin with, but I think that’s because I didn’t use flax milk. Instead, I added 2 Tbls of flax meal to the wet ingredients and in place of flax milk, I used extra creamy organic oat milk. So I had to add some water to thin the batter out.
Lorian Charles 3 years ago
They turned out great. The recipe was quick easy to follow. i used a combination of oat and chickpea flour and it worked out well.
Gina R. 3 years ago
Really pleased with the flavour and a very easy to follow recipe. We look forward to making this delicious recipe again next week!
Joe C. 4 years ago
Best vegan pancake recipe I've tried yet. The pancakes do come out a bit denser than usual, but the taste is very good and the batter stays together as good as regular pancake batter.
I used coconut oil to cook them with at medium heat instead of the butter substitute suggested. IMHO, coconut oil tastes great and handles high heat very well without breaking down.