My granny taught me how to make this dish. It’s a household favorite. Using those vegetables from the garden in such a wonderful way. While other vegetables are cooking, I chop the corn from the cob to save time.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 cup ice cold water
- 4 tablespoons dry vegan egg replacer (such as VeganEgg®)
- 1 cup all-purpose flour
- 1 cup blanched almond flour
- 4 tablespoons flax seed meal
- 2 tablespoons white sugar
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 2 cups almond milk
- 5 tablespoons vegan butter, or more as needed, divided
- 2 teaspoons vanilla extract
Instructions
- Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
- Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
- Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.
Reviews
This recipe needed some tweaking. The original, with vegan egg replacer, didn’t work for me, the batter never firmed up on the pan and I couldn’t flip them. I tried again with flax meal (in addition to the amount of flax used), and it worked better. The batter thickened up nicely and the pancakes turned out tasty (and super healthy). I made some plain and some with chocolate chips.