Finally a super simple recipe for plant-based pancakes that doesn’t require flax eggs or smashed bananas! When it comes to using these two egg substitutes, flax eggs are awesome but I don’t always have the time to wait for them to “activate”. Smashed bananas are great for a moist batter but sometimes the banana flavor can be a bit over powering. Surprisingly this recipe contains neither and still produces a light, airy pancake. Have we been doing it wrong all along?
(Since we are already trying new things today) For this recipe, I like using whole-wheat flour as a healthier alternative to all-purpose flour,it’s really become my preference for baking lately. I just love the grainy,hearty taste it adds to my baked goods. Best of all, whole-wheat flour doesn’t go through the same heavy processing as white flour, leaving us with a more flavorful, nutrient packed product.
No peaches on hand? Try folding in your favorite berries or chocolate chips to the batter. Looking for an even simpler, gluten free pancake recipe? Try this one here!
- 1 cup Bob’s Red Mill Organic Whole Wheat Flour
- 1 tablespoon baking powder
- ¼ teaspoon salt
- 1 cup organic plain soy milk or dairy-free milk of choice
- 2 tablespoons melted coconut oil
- 2 tablespoons coconut sugar or liquid sweetener
- 1 teaspoon pure vanilla extract
- 1 tablespoon of chia seeds
- 1 peach thinly sliced
- Heat non-dairy milk to room temperature. In a large bowl add warm milk, melted coconut oil, sweetener, vanilla,chia seeds and whisk to combine.
- Fold in whole-wheat flour, baking powder and salt until well combined but be careful not to over mix. Allow batter to rest for 5 minutes.
- Heat a skillet greased with coconut oil over medium heat.
- Using a ¼-cup measure, scoop the batter onto the warm skillet. Place three sliced peaches onto the batter side up of the pancake.
- Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown. Add more coconut oil to the pan in between pancakes as needed.
- Serve with agave nectar or organic grade A maple syrup. Enjoy!
Recipe adapted from here.