A vegan, gluten free pancake recipe that doesn't compromise flavor or texture! In this version, eggs are replaced with a mixture of ground flaxseed and water. Rolled oats and coconut oil make these pancakes a healthy breakfast that will keep you going strong.
2 Tbsp. Farmer Direct Organic milled (ground) flaxseed
- 6 Tbsp. water
- 3½ c. Farmer Direct Organic regular rolled oats
- 3½ c. dairy-free milk
- 4 Tbsp. melted coconut oil
- 1 Tbsp. baking powder
- 2 tsp. baking soda
- ¼ tsp. each cinnamon, nutmeg, and cardamom
- 2 Tbsp. maple syrup
- 2 tsp. vanilla
- Oil for cooking
In a small bowl, combine 2 Tbsp. ground flaxseed w/ 6 Tbsp. water and let sit 30 minutes to coagulate into flax “eggs”.
Combine soaked flax “eggs” in a blender or food processor with remaining ingredients until smooth. Let rest 15 minutes.
Pour batter into 3” pancakes on a medium-hot well-greased griddle, cooking about 2-3 minutes on each side, flipping after golden on bottom and almost set on top. Serve immediately. Batter keeps in refrigerator for a couple days.