My Favorite Pancakes

pancakes

I am typically not a big breakfast food person, which is a little surprising considering muffins, scones, and French toast are basically slightly toned down desserts. And if you read a couple of my posts, it’s clear I have a raging sweet tooth.

vegan_pancakes

Most mornings, I’ll make a fruit smoothie or some fresh juice, and sometimes I’ll even eat leftovers from the night before. Case in point – yesterday morning I ate baked tofu and roasted brussels sprouts…for breakfast. I realize that’s totally weird, but the thought of eating something sweet, like oatmeal or even toast with cookie butter sunflower seed butter, was making me nauseas. It’s safe to say I’ve had my fill of cookies this last week.

maple_syrup

However, Aaron and I both have the week off, and I woke up actually wanting pancakes this morning. There’s just something about pancakes on a random weekday that feels extra special. It could also be that I’m having cookie withdrawals, and pancakes acted as a nice transition back to my regular eating. I think the maple syrup helped aid my sugar hangover. Either that, or it prolonged the detox. I can’t be sure.

pancake_recipe

I love this recipe because it’s a little bit healthy (whole wheat flour, very little oil), but still produces slightly-sweet, fluffy pancakes. It’s also vegan, and while I typically use a flax egg because I like the flavor, I think a chia egg would work well too. These would be wonderful topped with cookie butter, assuming you haven’t subsisted on massive amounts of cookies for the past three days. Instead, I topped mine with some almonds, banana slices, a touch of powdered sugar (mostly because it’s pretty), and, of course, a little maple syrup.

pancake_bite

My Favorite Vegan Pancakes
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Breakfast
Serves: 12 small/medium pancakes
Ingredients
  • 1 C. Whole Wheat Flour
  • ½ C. All-Purpose Flour
  • 3 Tsp. Baking Powder
  • 1 Tsp. Sea Salt
  • 1½ C. Non-Dairy Milk (I used unsweetened almond milk)
  • ½ Tsp. Vanilla
  • 1 Flax Egg (1 Tbs. Ground Flax Seeds, 3 Tbs. Water)
  • 1 Tsp. Canola Oil
  • Non-Stick Cooking Spray
Instructions
  1. Prepare your flax egg by combining 1 Tbs. ground flax and 3 Tbs. water. Set aside for 3-5 minutes, and allow to thicken.
  2. In a large mixing bowl, sift flours, baking powder and salt.
  3. Add non-dairy milk, vanilla, canola, and flax egg and mix until just combined.
  4. Heat a large frying pan over medium heat.
  5. Lightly spray pan with cooking spray and pour pancake batter onto pan. Cook 1-2 minutes per side.
  6. Plate with your favorite toppings and enjoy!
Notes
This batter will be a little on the thick side, so feel free to add a touch more non-dairy milk to achieve your desired consistency.

Are you a breakfast food person, or do you prefer lunch or dinner foods? Is anyone else totally sick of cookies right now?

Like I said, I can’t even stand to look at a cookie, but give me a day or two, and I’m sure I’ll be dreaming about chewy chocolate chip fig cookies. Right now though, just typing “chewy chocolate chip cookies” made my stomach turn a little.

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Comments

  1. says

    I friggin LOVE pancakes!! What a fab recipe. Ahhh I feel that when you have time off you want to reach for more of a decadent breakfast :) When I started running a business from home I had to remind myself that I can’t live “vacation mode” everyday…or I’d be fat ;)

    Love your recipes doll!!
    xxoo

  2. says

    Breakfast is my favorite meal of the day, and I like sweet breakfasts for sure. I am WAY over cookies right now too! But I think it will only last a week and the craving will be back ;)

  3. says

    I.am.done.with.cookies at least for the week. ;)
    I actually love breakfast. I can’t do big meals when I wake up but give me an hour and I’m ready for a feast. Pancakes are my favorite weekend treat, usually because during the week I like to sleep as late as possible and then never leave enough time for them before I need to be working.

    • says

      I’m the same way – I can’t stomach more than a piece of toast first thing in the morning. And even then, I sometimes feel like I have to choke it down. I also typically give myself about 2 minutes to make breakfast on workdays, which is why I drink smoothie’s about 90% of the time.

  4. Kathy says

    These are now my favorite pancakes as well. I’m trying to memorize the recipe now :D :D They beat any of the other pancakes I have ever eaten, my own and restaurant made!

  5. Sera says

    I just made these this morning (I added blueberries in the batter) and they are the best I’ve ever had! I love that there’s no sugar in the recipe like many other that I looked up. I’m going to share this recipe with my sister since we are both vegan.
    Thanks for this delicious recipe :)

  6. Genevieve says

    These are unbelievable! I have been trying to wean my kids off the store bought mixes with no success….. Until now!! These are so tasty! Never mind the vegan recipe, which as a new vegan, is totally wonderful, this is the best recipe. Period. Thanks again!

    • says

      Thanks for the positive feedback, Genevieve! I’m so glad your family enjoyed the pancakes! It’s my go-to recipe, and it works really well as the base for different add-ins and types of flours.

  7. Alexa says

    These came out amazing! Added a scoop of chocolate sun warrior protein powder, upped the milk a bit, and threw in some hemp seeds and blueberries. PERFECT recipe!

    • says

      Yum! I will have to try adding protein powder and hemp seeds next time – great idea to give them a little extra staying power!

  8. Sherry (BTLover2) says

    Go make these! Just made them and they are absolutely delicious! After I poured each pancake, I tossed some frozen blueberries on them and let them cook. So very good — really didn’t even need syrup. This recipe is a keeper!! Thank you.

    • says

      Thanks for commenting, Sherry! I’m so happy you liked them. I’m also a big fan of adding frozen blueberries – and you’re right, no syrup necessary. :)

  9. Spencer says

    THANK YOU! These turned out fluffy and did not fall apart at all! Just like pancakes with eggs and buttermilk! But half way through making the batter I realized I was all out of flax powder so I used chia seeds with water and it turned out perfect!

  10. says

    Hi Amanda:

    Thanks bunches for sharing this recipe with me. All the ingredients are available, so I look forward to trying your fave pancake recipe soon. Will drop you a line when I do. :)

    Keep well!

Trackbacks

  1. [...] only problem was, these pancakes were SO good that I devoured them in about two minutes. I modified Amanda’s recipe to make a single serving and used a combination of oat and spelt flours. I topped them with grilled [...]

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