Fluffy Vegan Pancakes



  • 1 cup all purpose flour

  • 1 tablespoon baking powder

  • ¼ teaspoon salt

  • 1 tablespoon ground flaxseed

  • 1 teaspoon Bragg Apple Cider Vinegar

  • 1 tablespoon sugar

  • 2 tablespoons coconut oil, melted and slightly cooled

  • 2 teaspoons vanilla extract

  • 1 cup + 1 tablespoon unsweetened almond milk (or non-dairy milk of choice)

In this recipe:

  • Whisk together flour, baking powder and salt in a medium bowl. Set aside.
  • In a large bowl, mix together the flaxseed, apple cider vinegar, sugar, melted coconut oil, vanilla until combined.
  • Add the dry ingredients to the wet ingredients and mix just until combined.
  • Heat a griddle or skillet over medium heat and coat with coconut oil.
  • Pour 1/3 cup of the batter to the griddle for each pancake and cook for 3-4 minutes until set and bubbles begin to form. Flip and cook until golden brown, about 1-2 minutes more.
  • Repeat with remaining batter, adding more oil as necessary.

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