Vegan Flax Pancakes

Written By Judy Doherty, MPS, PCII
Vegan Flax Pancakeshttps://vimeo.com/835232859?share=copyVegan Flax Pancakes2023-06-11
Vegan Flax Pancakes

Vegan Flax Pancakes

Yield 4
Author Judy Doherty
Prep time
5 Min
Cook time
5 Min
Total time
10 Min
Fluffy nutty and high in fiber, these flax pancakes go great with fresh fruit as a topping. Makes 4 medium pancakes, one per person.

Ingredients

  • 1 cup plant-based milk like oat or almond milk
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon ground flaxseed
  • 2 tablespoons water
  • 1 tablespoon olive oil
  • 1 cup white whole wheat pastry or all-purpose flour (or use all-purpose flour)
  • 2 tablespoons arrowroot flour (or corn starch)
  • 2 tablespoons coconut sugar (or honey)
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons ground cinnamon
  • 1 pinch of salt
  • 1 pinch of nutmeg
  • Optional garnish: 1 sliced banana and vegan powdered sugar

Instructions

  1. Soak the flax in water.
  2. Mix all the dry ingredients together.
  3. Mix all the wet ingredients together.
  4. Add the wet ingredients to the dry ingredients in a large mixing bowl. Mix until the mixture comes together. It is ok for it to be a little lumpy.
  5. Spray a nonstick or iron enamel pan with a little cooking spray oil. Place the pancake in the pan (or use cookie ring for a perfect round one). Cook 2 minutes or until it bubbles. Turn over.
  6. Repeat until all batter is used up. Should make 4 medium pancakes to serve 4 people. One pancake per person.
  7. Garnish: serve with sliced bananas and a little honey or maple syrup.

Nutrition Facts

Calories

204.73

Fat

5.4 g

Sat. Fat

0.67 g

Carbs

35.82 g

Fiber

2.12 g

Net carbs

33.73 g

Sugar

4.59 g

Protein

3.92 g

Sodium

582.17 mg

Cholesterol

0 mg
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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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