Dairy free

Egg and dairy free pancakes

Name: Egg and dairy free pancakes
Total time: 45 min
Yield: 12 servings
Ingredients: 62.5 g whole wheat flour; 1 Tbsp sugar; 1 tsp baking soda; 0.25 tsps salt; 1 Tbsp ground flaxseed; 250 ml almond milk; 2 Tbsps oil

A dairy and egg-free pancake recipe that is quick and easy to make. This recipe is suitable for vegan diets and perfect for a weekend breakfast or brunch. It provides a good source of vitamins and minerals from plant-based ingredients.

Ingredients

whole wheat flour

62.5 g

sugar

1 Tbsp

baking soda

1 tsp

salt

0.25 tsps

ground flaxseed

1 Tbsp

almond milk

250 ml

oil

2 Tbsps

Method

In a small bowl, mix together ground flaxseed with 3 tbsp water.
Let stand for 2-3 minutes before using.
In another bowl, mix together flours, sugar, baking powder, baking soda and salt.
Add almond milk and cooking oil to flaxseed, then pour into the flour.
Mix well until there are few lumps left.
Heat a skillet over medium heat.
Add 1/4 c.of batter to the pan. Cook for 2-3 minutes until bubbles form on top. Flip and cook for 2 minutes on the other side.
Remove from pan and repeat until batter has been used up.
Serve with maple syrup or your favorite jam.