Capsaicin Free Vegan Pancakes
Total time35 min
Prep time10 min
Cook time20 min
4.8(30)
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Learn more →Ingredients
4 servings
For the flax egg
- 1 tbsp ground flaxseed
- 3 tbsp water
For the batter
- 1 ½ cups all-purpose flour
- 2 tbsp organic cane sugar
- 2 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups oat milk
- 1 tbsp apple cider vinegar
- 2 tbsp coconut oil, melted and cooled slightly
- 1 tsp vanilla extract
For cooking
- 1–2 tsp coconut oil or vegan butter, for the pan
For serving
- maple syrup, for serving (optional)
- fresh berries, for serving (optional)
Instructions
- 1
In a small bowl, stir together the ground flaxseed and 3 tbsp water until combined. Set aside for 5 minutes, until the mixture thickens to a gel.
- 2
In a separate small bowl or measuring cup, stir together the oat milk and apple cider vinegar. Set aside for 2–3 minutes, until slightly curdled.
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