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    Home » Food and Drink » Breakfast » Flaxseed Pancakes

    Flaxseed Pancakes

    February 18, 2017 by Jenna Urben 5 Comments

    Jump to Recipe Print Recipe

    These flaxseed pancakes are dairy free, egg free, and vegan friendly! They're soft, light, and fluffy. Perfect for breakfast or brunch!

    Dairy Free and Egg Free Pancake

    No dairy, no milk, no eggs, no problem! You'll be amazed at how pillowy these vegan pancakes really are.

    These flaxseed pancakes are quick, simple, healthy, nutritious, and delicious!

    I love using ground flaxseed in eggless baking because they are a great source of fiber and help your treats puff up nicely.

    Flaxseed Pancakes Ingredients

    I love easy allergy friendly recipes that utilize common pantry ingredients. Here's what you'll need to whip up a batch of flapjacks!

    • Dairy free milk
    • Neutral tasting oil
    • Ground flaxseed
    • Apple cider vinegar
    • Vanilla extract
    • All purpose flour
    • Coconut sugar
    • Baking powder
    • Baking soda
    • Salt

    How to Make Vegan Pancakes

    To make soft and fluffy vegan pancakes start by whisking together the non dairy milk, oil, ground flax meal, apple cider vinegar, and vanilla.

    In a separate bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt. Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined.

    Using a ¼ cup, scoop pancake batter onto warmed skillet. Cook until the bottoms are golden brown and bubbles start to form on top. Flip and cook for another few minutes. Remove from heat and repeat.

    Tip from Jenna: Make them super thick or more thin, depending on your preference, by adding and more or less non-dairy milk!

    Dairy Free Pancake Variations

    Pancakes are so fun due to their versatility. Use these ideas to make this recipe your own!

    Favorite Add In's

    • Chocolate chips: I love these allergy friendly morsels. Fold them in once the wet mixture has been mixed into the dry.
    • Blueberries: My favorite way to incorporate fresh berries into pancakes is while they're actually on the skillet. Once the batter has been scooped onto the skillet, sprinkle blueberries on top and lightly cover with batter.

    Best Pancake Toppings

    • Plant-based butter
    • Maple syrup
    • Powdered sugar
    • Banana slices
    • Peanut butter
    • Seasonal fruit
    • Fresh berries

    Recipe FAQ and Substitutions

    What type of milk should I use? Any type of plant based milk works here! Some of my top picks are almond milk, soy milk, oat milk, and macadamia nut milk.

    Which oil is neutral tasting? Canola oil and vegetable oil are the most popular. Refined coconut oil and olive oil can be used as well.

    What about butter? You can definitely use melted vegan butter instead of oil!

    Why ground flaxseed? Flaxseed meal helps bind the pancakes together, similar to how an egg would.

    What is a good alternative for apple cider vinegar? ACV can be substituted with lemon juice!

    I don't have coconut sugar, what else can I use? If you're vegan, find a vegan-friendly sugar.

    Can I make these gluten free? Yes, easily! Use your favorite 1:1 gluten free baking mix or flour blend.

    How long do these pancakes keep for? I love making a big double batch of flaxseed pancakes! Store leftovers in an airtight container or bag in the fridge for about 3 days.

    Want more dairy free breakfast ideas? Check these out next:

    • Vegan Cinnamon Rolls
    • Dairy Free and Egg Free French Toast
    • Eggless Breakfast Muffins
    • Vegan Breakfast Bagel Sandwich
    • Plant Based Breakfast Hash
    • Easy Blended Baked Oats
    • Vegan Blueberry Muffins
    • Ultimate Waffle Breakfast Board
    • Biscuits and Sausage Gravy
    • Tofu Scramble Tater Tot Casserole
    • Dairy Free Overnight Oats
    • Vegan Chickpea Scramble
    • Baked Banana Bread Donuts

    I hope you enjoy these breakfast pancakes as much as we do! They’re meal prep approved, kid-friendly, and filling. If you give them a try, please share a photo with me over on Instagram.

    Flaxseed Pancakes

    These flaxseed pancakes are dairy free, egg free, and vegan friendly! They're soft, light, and fluffy. Perfect for breakfast or brunch!
    5 from 1 vote
    Print Recipe Pin Recipe
    Course Breakfast

    Ingredients
      

    • 1 ½ cups dairy-free milk
    • ¼ cup neutral-tasting oil
    • 2 tablespoons ground flaxseed
    • 2 tablespoons apple cider vinegar
    • 1 teaspoon vanilla exact
    • 2 cups all-purpose flour
    • 2 tablespoons coconut sugar
    • 1 tablespoon baking powder
    • ½ teaspoon baking soda
    • ¼ teaspoon salt
    Prevent your screen from going dark while you're cooking!

    Instructions
     

    • Whisk together dairy-free milk, oil, ground flaxseed, apple cider vinegar, and vanilla.
    • In a separate bowl, whisk together flour, coconut sugar, baking powder, baking soda, and salt.
    • Pour the wet ingredients into the bowl with the dry ingredients and stir until just combined. Let sit for 5-10 minutes.
    • Using a ¼ cup, scoop pancake batter onto warmed skillet. Cook until the bottoms are golden brown and bubbles start to form on top.
    • Flip and cook for another few minutes. Remove from heat and repeat.
    Did you make this recipe?Please leave a star rating or review in the form below, then snap a picture and tag me @theurbenlife on Instagram!

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    About Jenna Urben

    Jenna Urben is the recipe developer, content creator, and storyteller behind The Urben Life. She has over 10 years experience adapting family favorite meals to fit allergy-friendly diets. Join Jenna as she shares delicious dairy-free recipes that are easy to follow with plenty of tips and alternatives.

    Reader Interactions

    Comments

    1. Donny Mac

      March 08, 2017 at 5:34 pm

      Looks really good, I didn't even think of using a flax egg for pancakes until I saw this. Do you think the baking powder is really necessary or would they turn out ok without it?

      Reply
      • theurbenlife

        March 08, 2017 at 6:07 pm

        Thanks!! Omitting the baking powder would probably be okay, they just may not be as light and fluffy.

        Reply
        • Donny Mac

          March 08, 2017 at 10:11 pm

          Mmm, I'll try both ways then!

          Reply
    2. Jen

      March 08, 2017 at 1:48 pm

      Looks delicious - so thick and fluffy.

      Reply
      • theurbenlife

        March 08, 2017 at 2:11 pm

        Thanks!

        Reply

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