Vegan Whole Wheat Pancakes with Flax Egg

About this recipe

Enjoy a wholesome and delicious start to your day with these vegan whole wheat pancakes. Using a flax egg for binding, this recipe is packed with fiber and nutrients. These fluffy pancakes are quick to prepare and pair wonderfully with fresh fruit, maple syrup, or nut butter.

Ingredients

• 1 cup whole wheat flour
• 1 tablespoon ground flaxseed
• 2.5 tablespoons water
• 1 tablespoon maple syrup
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup unsweetened plant-based milk
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Coconut oil or cooking spray for greasing

Directions

1. 1

   In a small bowl, mix together the ground flaxseed and water. Let it sit for 5 minutes to thicken into a flax egg.

2. 2

   In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, and salt.

3. 3

   Add the flax egg, maple syrup, plant-based milk, and vanilla extract to the dry ingredients. Stir until just combined; do not overmix.

4. 4

   Let the batter rest for 5 minutes to allow the baking powder to activate, ensuring fluffier pancakes.

5. 5

   Heat a non-stick skillet or griddle over medium heat and lightly grease with coconut oil or cooking spray.

6. 6

   Pour 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges look set, about 2-3 minutes.

7. 7

   Carefully flip the pancakes and cook the other side for an additional 1-2 minutes until golden brown.

8. 8

   Serve warm with your choice of toppings such as fresh fruit, maple syrup, or nut butter. Enjoy!