Vegan Pecan Pancakes

After switching to a vegan diet, I thought that breakfast – as I knew it – was over.  How could you have breakfast with no milk, no eggs, no butter, and no bacon!? I was lost. But I’ve learned that with a few substitutions, you can have the most delicious (and guilt-free) breakfast ever. Take these pecan pancakes for example; they’re made with almond milk in place of cows milk, and ground flax seed to replace the egg.  It literally takes me only a few minutes to cook these up and the entire family enjoys them. That’s right, even carnivores will gobble up these pancakes with no questions asked. Top them off with some wild blueberry syrup and you’ll have them begging for vegan pancakes every morning!

 

Preparation: 5 minutes              Cook Time: 5 minutes

                        Yield: 6 pancakes

Ingredients
  • 1 cup whole-wheat flour
  • 2 tsp raw sugar (demerara)
  • 1/2 tsp kosher salt
  • 1 Tbs baking powder
  • 3 tsp nutritional yeast
  • 1/2 cup crushed pecans (or other nuts)
  • 1 1/2 cup almond milk (unsweetened)

Egg Substitute

  • 1 Tbs ground flax seed
  • 3 Tbs water

Directions

1.  Create egg substitute: Blend the gound flax seed with 3 tbs of water until it becomes an egg-like consistency.

2.  Mix together dry ingredients: In a mixing bowl, add all of your dry ingredients and mix together well to ensure that everything is evenly separated before adding your liquids.

3.  Put a large pan (skillet) on the stove over medium heat.  Add a small amount of extra virgin olive oil to keep the pancakes from sticking. Allow it to heat up while you continue to create your batter.

4.  Add your egg substitute and almond milk to the dry ingredients and mix well. I used a fork to get all the clumps out of my batter.

5.  Pour about 1/3 cup of batter per pancake onto your pan. With a large pan, you should be able to cook about 3 pancakes at a time. When you start to see bubbles forming on top of your pancakes (about 3 minutes), flip them over. Let cook for another 2 minutes and serve.

The secret to making awesome pancakes is having a great syrup. I used Blackberry Patch’s Wild Blueberry Syrup for these pancakes. It’s perfectly sweet and made with real blueberries. You can pick some up at Whole Foods Market for just a few dollars. And it’s totally worth it!

I hope that you enjoyed these Vegan Pecan Pancakes. For more easy-to-make plant-based recipes, click here.

 

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  1. Allyson Geschwentner

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