Classic Vegan Pancakes

Written by Published on Updated on July 24, 2020 in Recipes
Fabulous Plant-Based Pancakes for Lenten Meals

The Classic Vegan Pancake Recipe

Plant-Based Pancakes
Classic Vegan Pancakes
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Classic Vegan Pancakes

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Recipe by Renata (Renee Gough) Course: Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal

Ingredients

  • 1 T. ground flaxseed

  • 3 T. very hot water

  • 1 C. flour

  • 3 T. baking powder

  • 2 tsp. vanilla

  • 2 tsp. veg oil (any but olive)

  • 1/3 C. sugar (or 3 packets Truvia)

  • 1 mashed banana (optional but fabulous)

  • pinch of salt

  • 1 C. almond milk

  • 1/4 C. “Silk Creamer” (optional, but sub more almond milk if not)

Directions

  • Mix together the first two ingredients in a small bowl and let it sit a minute, so they thicken.
  • Put the remaining ingredients in the blender.
  • Add blended flax/water mixture (the “flax-egg”)
  • Blend together, adding a bit more milk if needed
  • Pour onto medium-high heat non-stick pan. Flip when bubbles form and cook until golden brown.
  • Serve other favorites such as: Maple Syrup, Fruit Syrup, or Blended Frozen Blueberries.
  • Add dark chocolate chips with no added milk for a decadent treat!

Notes

  • This is the only vegan pancake recipe you will ever need. You can wiggle it, jiggle it, add bits and pieces, and it will turn out great.
  • Serve these to your favorite vegan, and I guarantee they will flip!

Easy Blender Pouring

A good non-stick pan is all you need to flip your plant-based pancakes!

Pancake Poem

When you want them without milk,

Add some almond, flax, and Silk,

Friends are vegan, some just try,

Get your syrup and pile them high!

Veg-a-licious!

Live to Love,

Renata

Let’s start cooking together!

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Meet Renee Gough; writer, food enthusiast and mother of three kids. 26 years ago, Renee met a young Welsh man named Peter in a bar in Chicago and moved with him to England 2 months later. They have been married for over 25 years. Renee and Peter raised their three children, Sophie (23), Lucas (21) and Olivia (19) in England for over a decade. They moved back to Elmhurst, IL in 2005 to be closer to the family, old friends and the great city of Chicago. Renee’s wildly popular column, ‘Mediocre Mom’ struck a chord with parents everywhere when it was first published in 2009. The truth of the matter is that there are no mediocre moms; only moms who feel mediocre sometimes! Stumbling through motherhood can bring you to your knees, make you laugh, make you cry and scratch your head wondering how it all went wrong. It is usually at this moment when a cute, fat, pink baby enters the grocery store and you pine for that sweet baby smell again. Put your feet up, grab a cup of coffee and release the tension in your shoulders caused by teenage trauma, work stress and unexplained weight gain. Motherhood….nobody gets it right. But we will all die trying! ‘Renata’ is Renee’s Italian nickname given to her by her native Italian father. Growing up with an Italian immigrant father and a Polish/Italian-American mother ensured Renee was never far from a good meal. It also may have had something to do with Renee finding her own British immigrant husband who she has been married to for 23 years. Renee and her husband, Peter have three kids and live in Elmhurst, IL. It is here, inside Renata’s Kitchen, where Renee created ‘Renata’s Kitchen’. No matter what the conversation, somehow Renee steers the topic straight back to food. She opted to make a career out of this obsession and began writing weekly recipes, stories, and interviews in 2011. Food; it’s always good news! Renee also writes guest essays, feature stories, interviews, and news stories.

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