define ('WP_MEMORY_LIMIT', '1024M'); {"id":271,"date":"2017-02-06T17:12:29","date_gmt":"2017-02-06T17:12:29","guid":{"rendered":"https:\/\/www.milesonveggies.com\/?p=271"},"modified":"2017-02-22T22:26:37","modified_gmt":"2017-02-22T22:26:37","slug":"best-fluffy-pancakes","status":"publish","type":"post","link":"https:\/\/www.milesonveggies.com\/vegan-recipes\/main-courses\/best-fluffy-pancakes\/","title":{"rendered":"Easy Vegan Pancakes"},"content":{"rendered":"
We love our lazy Sundays around here and what goes better with sleeping in than a tasty batch of fluffy pancakes! For a long time I thought vegan baking was a hopeless feat without eggs. Substituting dairy is easy but eggs are what is often known as a leavening component giving baked goods their fluffy and light texture. On top of that my husband is gluten-free furthering the restrictions on my ingredient list. I didn’t even bother trying to make pancakes for awhile until I was tasked with creating a vegan cake for a coworker. I read through recipes for hours scrutinizing their leavening choices and weird un-heard of ingredient selections. \u00a0I just wanted to make a cake without having to use a bunch of fake vegan eggs, gums and weird crap…is that so much to ask? \u00a0I almost gave up but one of the last recipes I read through used all normal ingredients and relied on a mixture of acid and baking soda to fluff the cake up. It turned out beautifully, had the lightest crumb and rose like any other traditional cake.\u00a0I couldn’t believe it. You didn’t even need the eggs! The chemical reaction between the acid and the base worked just as well if not better. I have since begun experimenting and applying it to all types of vegan baking including these pancakes. I use lemon juice in this because I like serving them with blueberry sauce. You can substitute apple cider vinegar or white vinegar if you’re not into lemon.<\/p>\n
<\/p>\n
Prep\/Cook Time: 30 mins \u00a0| \u00a0Serves: 3 (3 five inch pancakes each)<\/strong><\/p>\n <\/p>\n 1 Tbsp ground Chia seeds<\/p>\n 1 cup flour (all-purpose, gluten free all-purpose, or whole wheat pastry flour)<\/p>\n 1\/2 Tsp Baking Powder<\/p>\n 1 Tsp Baking Soda<\/p>\n 3 Tbsp Lemon Juice<\/p>\n Zest of 1 lemon (optional)<\/p>\n 3 Tbsp Oil<\/p>\n 1 Tbsp Agave or Pure Maple Syrup<\/p>\n 3\/4 cup Almond milk (any non dairy milk or even water will work)<\/p>\n pinch of salt<\/p>\n 1 Tsp Vanilla Extract<\/p>\n <\/p>\n Eat these up quick as they taste best right off the griddle. I love mine with fresh fruit and maple syrup or \u00a0simple blueberry sauce I make by heating frozen blueberries with a little OJ, agave and thickened with corn starch. My husband prefers almond butter and bananas. You can get creative with toppings baked into these too. Try chocolate chips, nuts, oats…any fun textured or flavored ingredient you have on hand. Happy Breakfasting! -L<\/p>\nIngredients<\/h4>\n
Directions<\/h4>\n
\n