The Fluffiest Egg-Free Pancakes with Flax {Vegan Option Available}
Are you in the mood for some delicious pancakes, but have an allergy or don’t have eggs on hand? Or maybe you’re vegan and want a tasty alternative to traditional pancakes? Then look no further, because these fluffy egg-free pancakes with flax are perfect for you! They’re easy to make and taste great. So go ahead and give them a try today!
What Can I Use to Replace Eggs in Pancakes?
Baking soda and white vinegar are two common ingredients that can be used to replace eggs in pancakes.
Baking soda and white vinegar work as a leavening agent in pancakes, helping them to rise and achieve a light and fluffy texture. They also help to bind the pancake batter together, making it more elastic and less likely to fall apart when cooked.
You can also use applesauce or mashed banana instead of eggs for a denser consistency if desired! I have made pancakes with the traditional flax egg (1 tbsp ground flax + 3 tbsp water) but this version with the vinegar makes them so much fluffier!
How to Get Fluffy Vegan Pancakes
Fluffy vegan pancakes are easy to make, but if you want the fluffiest pancakes possible you need the right ingredients – including a leavening agent. In this case, baking soda and vinegar are your friends because they help create air bubbles in the batter which will result in fluffy pancakes.
Nutritional Benefits of Flax
I still add a bit of ground flax to this recipe for the added nutritional benefits, though!
Flaxseeds are a rich source of both soluble and insoluble fiber. Fiber is important for bowel regularity and gut health, as well as reducing the risk of heart disease and other chronic illnesses. In addition, flaxseeds contain high levels of lignans (PHytoestrogens) – a type of phytonutrient that can offer some protection against breast cancer and other hormone-sensitive cancers. Flaxseeds are also a good source of omega-3 fatty acids, magnesium, and vitamin E.
If you are wanting to spruce up these pancakes, even more, feel free to add blueberries, bananas or chocolate chips. Let me know how they turn out!
The Fluffiest Egg-Free Pancakes with Flax {Vegan Option Available}
Equipment
- 1 Cast Iron Skillet
Ingredients
- 1 cup all purpose flour
- 1 tbsp sugar
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 tbsp flax seed ground
- 2 tbsp unsalted butter room temperature
- 1 cup milk
- 1 teaspoon white vinegar
- 1 tbsp additional butter for pan
- 1/2 c maple syrup for serving
Instructions
- Add all dry ingredients into a medium bowl and mix to incorporate everything evenly.
- Add the softened butter and press into the flour with your finger tips, using a snapping technique, until there are no more visible pieces of butter and the flour has turned into coarse crumbs.
- Whisk in the milk and vinegar until just combined (Batter should pour easily but not runny). Whisk in a splash of milk, if batter looks too thick. Be sure to not over mix!
- Heat a non-stick skillets over medium heat. Add 1 tsp butter before adding batter.
- Ladle about 1/3 cup batter into the skillet, spreading into a circle (don’t spread too much)
- Cook for about 1-2 minutes, until bubbles appear on top and the bottom is golden brown.
- Turn over and cook for an additional 1-2 minutes.
- Repeat with remaining batter to make additional pancakes and serve with maple syrup!
Notes
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