Do you love fluffy vegan pancakes that melt in your mouth? These pancakes are so light and fluffy and absolutely delicious with a pat of butter and a healthy drizzle of maple syrup. The recipe gives you the option to use white flour or whole wheat flour according to your preference. For these pictures I used half of each but they will be delicious any way you choose. These pancakes are also oil-free but I promise you’d never guess. They will not last long!

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Whole Food Plant Based Pancakes

Prep Time10 mins

Cook Time4 hrs 20 mins

Total Time30 mins

Course: Breakfast

Servings: 4 people

Ingredients

• 3 tbsp ground flaxseed
• 3 3/4 cups non-dairy milk
• 1 tbsp apple cider vinegar
• 3 cups flour white or whole wheat, I used half of each; whole wheat if wfpb
• 1 tbsp sweetener of choice white sugar or date sugar etc.
• 1 tbsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup blueberries, fresh or frozen optional

Instructions

• In a small mixing bowl, combine flaxseed, milk, and apple cider vinegar. Set aside.
• In a large mixing bowl, combine flour, sweetener, baking powder, baking soda, and salt. Add in flaxseed mixture and use whisk to combine until no flour clumps remain. Add in small amounts more of non-dairy milk as needed to achieve pourable consistency without becoming thin.
• Fry pancakes in frying pan on stovetop over low to medium heat using cooking spray as needed to prevent sticking. After preheating pans, pour 1/2 cup servings into a circle. Allow to cook until bubbles begin to form and edges just begin to dry, then flip and cook briefly on the other side until golden.