Description
Make a big batch of this dry mix and enjoy fluffy vegan pancakes any time! Sweet and subtly nutty, its perfect for weekend brunch.
Ingredients
Units
Scale
- 2 cups (473 ml) whole wheat pastry flour
- 1 cup (237 ml) medium grind cornmeal
- 1/4 cup flaxseed meal
- 2 teaspoons turbinado sugar
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- 1 teaspoon fine sea salt
- 1 cups (237 ml) unsweetened all-natural applesauce
- 1 cups (237 ml) unsweetened non-dairy milk
- 3 tablespoons melted coconut oil or canola oil
- Natural peanut butter
Instructions
- For the Dry Mix: In a large bowl, whisk together the flour, cornmeal, flaxseed meal, sugar, baking soda, baking powder, and salt. Transfer to an airtight container and refrigerate until ready to use.
- For the Pancakes: In a large bowl, combine 1 3/4 cups of the Dry Mix, applesauce, milk, and oil. Stir until just combined and refrigerate for 5 minutes.
- Heat a large non-stick skillet over medium heat. Lightly coat the bottom with coconut oil.
- Scoop 1/3 cup of batter into the skillet, making 2-3 pancakes at a time. Cook for 2-3 minutes per side.
Notes
- For a nut-free version, substitute sunflower seed butter for the peanut butter.
- To make the pancakes ahead, prepare the batter the night before and refrigerate overnight.
- Adjust the amount of milk to achieve your desired pancake consistency; thicker batter will result in fluffier pancakes.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Pan-Frying
- Cuisine: American
Nutrition
- Serving Size: 1 pancake
- Calories: 150
- Sugar: 5
- Sodium: 100
- Fat: 8
- Saturated Fat: 4
- Unsaturated Fat: 3
- Carbohydrates: 25
- Fiber: 3
- Protein: 4