Pancakes
Dry Ingredients (for multiple batches)
3 cups my signature pastry blend
1/3 cup sugar
2 1/2 T baking powder
1 T + 2 tsp milled flax seeds (can omit this ingredient if seeds are an issue)
1 3/4 tsp egg replace powder
1 1/2 tsp baking soda
1 1/2 tsp xanthan gum
1 tsp salt
pinch of vanilla powder or 1 tsp vanilla extract
📌 To store: Mix all dry ingredients together and keep in an airtight container in a cool, dry place for up to 6 months. You can also get it shipped here.
Let’s Make Pancakes
(Yields about 6-8 pancakes)
Ingredients
1 3/4 cup pancake mix (from above)
1 1/2 -2 cups allergen-free plant milk (I use original Rice Dream)
2 tbsp neutral oil (avocado, canola, or light olive oil)
Instructions
Mix the Batter:
In a medium bowl, combine dry pancake mix and whisk for a few seconds to get rid of lumps.
Add in 1 1/2 cups of milk alternative (save 1/2 cup), oil, and vanilla (if using extract).
Stir until just combined—don’t overmix! The batter should be slightly thick but pourable*.
*Batter will continue to thicken in bowl if using milled flax. Add a few tablespoons of remaining milk and whisk before pouring next pancake.
Cook the Pancakes:
Heat a non-stick pan or griddle over medium-low heat and lightly grease with oil, butter, Earth Balance - whatever floats your boat.
Pour about 1/2 cup of batter per pancake onto the pan. Cook until bubbles form on the surface and the edges start to set, about 3-3 1/2 minutes on each side until golden brown.
Serve & Enjoy!
Stack them high and top with your favorites—maple syrup, fresh berries, or even a dusting of powdered sugar!
Tips for the Best Pancakes
✅ Make it extra fluffy: When you flip the pancake, don’t press it down with a spatula.
✅ No sticking allowed: Use a good non-stick pan or griddle with a light coating of oil.
✅ Customize it: Add cinnamon, chocolate chips (allergen-free, of course), or a blueberries (my fave!) for a flavor twist!
