What are weekends anyways? My schedule doesn’t consist of the usual Monday-Friday job description and honestly this is pretty normal living out here in LA. On those rare weekends that I’m off, I like to sleep in (to 8am) and fix myself a full cup of french press coffee and a monstrous amount of fluffy pancakes.
How can vegan pancakes be fluffy you ask? Love and care, that’s how! Another reason to eat piles and piles of these pancakes is that they do not consist of any refined-sugar so that’s another bonus!
So I’ve created some fluffy weekend pancakes for those who have weekends off and can spend some time in the kitchen to make this recipe. I had leftover pomegranate seeds in the fridge so I threw some on top to add a little crunch and natural sweetness, but you can always add your fruit of choice on top.
Ingredients:
2 cups whole wheat flour
1 tbsp baking powder
1/4 cup coconut oil, solid
1 flax egg
2 cups almond milk
1 tsp pure vanilla extract
dash of salt
Steps:
In a large mixing bowl, sift flour, baking powder and salt.
With a wooden spoon, mix and break down the coconut oil into the dry ingredients. Use your hands to thoroughly mix until mixture starts to look like almond meal.
Whisk in milk, flax egg and vanilla. You will need to mix vigorously mix until relatively smooth.
Heat a little vegan butter in a medium high pan. Pour desired size of pancake mixture to the center. Flip once air bubbles around the edge starts to form. *Try not to press down on the pancakes during the cooking process.
Serve warm with a generous amount of amber agave or pure maple syrup and vegan butter.
Cheers to a happy weekend and pancakes!
