Foolproof vegan pancakes

As always I’m on crusade for perfect pancakes. And again – these might be it. I could not think of a way how these can go wrong. This recipe is not gluten free, but I have made them also with coconut flour and they were great. They were so fluffy, soft, sweet and satisfying that for sure I’ll keep making them. Key ingredient, I guess, is tapioca flour that I found from Prisma. It helps to cook them through nicely – before tapioca, my vegan pancakes were always slightly undercooked from inside.

Foolproof vegan pancakes

  • Servings: 2-6
  • Difficulty: easy
  • Print

Wet ingredients:

  • 2 chia eggs (2 Tbsp of chia seeds, 4 Tbsp of water – mix together and let sit for 5 minutes)
  • 1 cup of plant milk (unsweetened almond)
  • 1 Tbsp agave syrup
  • 1 Tbsp olive oil

Dry ingredients:

  • 1/2 cup regular flour
  • 1/2 cup tapioca flour
  • 2 tsp of baking powder
  • pinch of salt

I start of by mixing wet ingredients together in a big bowl and then adding dry ingredients.

Let it sit for 10 minutes and then fry in coconut oil nice and crispy brown from both sides. I got 6 medium sized pancakes and served them with berries and agave syrup.

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They were just perfect. Next sunday I’ll test them out on girls as well. But from boys it got maximum points.

Look how beautiful they were. This is actually a small tower of 4 pancakes here. Two pancakes were eaten too quickly:)

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