Pancakes (with veggies!)

When I decided that I don’t need eggs in my life anymore, I tried a lot of eggless pancake recipes until I found the one. And today I am sharing it with you.

Eggless pancakes

1 cup flour
4 tbsp ground flax seed
1/2 tbsp baking soda
1 tbsp sugar
1 – 1 1/2 cups plant-based milk*

Mix together dry ingredients (flour, flax seed meal, baking soda and sugar).
Add one cup of milk and mix together. If the batter is too thick, add more bit by bit and mix. The consistency should be pretty thick, it shouldn’t spread in the pan).
Heat up a pan and make pancakes of desired size. If you are using a non-stick pan, no oil is needed. Wait until the edges of the pancakes start to get dry, then flip and cook the other side.

*It’s very good with vanilla soy milk, but you can use regular, unsweetened milk too.
Serves two.

I also like to hide some veggies in my pancakes. Here are some options:

1) Shred 1/2 of a zucchini or yellow squash and add that to the batter (I used yellow squash for these ones). It doesn’t add any flavor but makes the pancakes fluffier and more moist.

2) Before adding the milk, blend it together with two handfuls of spinach. Your pancakes will turn bright green! The spinach adds a bit of extra nutrition and no taste.

Serve your pancakes with fresh fruit and berries, jam or syrup. And you can find the recipe for the easiest chocolate syrup (pictured above) here!

You can find more food pics and updates about new posts on my instagram.

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