5.0
(20)
Your folders
Your folders
Export 7 ingredients for grocery delivery
Step 1
In a large bowl whisk together flour, sugar, baking powder, baking soda, flaxseed, and salt.
Step 2
In a separate medium-sized bowl whisk together room temperature cashew milk, melted coconut oil, and lemon juice.
Step 3
Add wet ingredients to the dry ingredients and gently whisk until just incorporated with a few flour lumps remaining.
Step 4
Heat a 12-inch nonstick pan over medium heat. Once hot add 1 teaspoon coconut oil.
Step 5
Use a paper towel to carefully wipe out the oil, leaving a thin film on the bottoom and sides of the pan.
Step 6
Cook by slowly pouring in ¼ cup (60ml) of batter per pancake in 2 to 3 places on the hot pan.
Step 7
Cook until the edges are set, and the pancake is golden in color on the bottom, and bubbles are beginning to break on the surface, 2 to 3 minutes.
Step 8
Carefully flip the pancakes and cook until golden, 2 minutes.
Step 9
Repeat with remaining batter, adding and wiping the pan with coconut oil in between batches.
Step 10
Serve pancakes hot with desired toppings.
Your folders
chocolatecoveredkatie.com
5.0
(39)
10 minutes
Your folders
lovingitvegan.com
Your folders
foodnetwork.com
4.4
(11)
35 minutes
Your folders
wellplated.com
4.8
(6)
10 minutes
Your folders
allrecipes.com
4.4
(863)
10 minutes
Your folders
cooking.nytimes.com
4.0
(298)
Your folders
lovingitvegan.com
5.0
(44)
30 minutes
Your folders
lovingitvegan.com
25 minutes
Your folders
peanutbutterandjilly.com
20 minutes
Your folders
simple-veganista.com
5.0
(3)
20 minutes
Your folders
bbcgoodfood.com
30 minutes
Your folders
elephantasticvegan.com
4.4
(7)
15 minutes
Your folders
lovingitvegan.com
5.0
(80)
25 minutes
Your folders
karissasvegankitchen.com
4.8
(5)
10 minutes
Your folders
lazycatkitchen.com
4.9
(16)
40 minutes
Your folders
lovingitvegan.com
4.9
(20)
20 minutes
Your folders
lovingitvegan.com
5.0
(18)
20 minutes
Your folders
lovingitvegan.com
Your folders
foodnetwork.com
1 hours, 20 minutes