Vegan Truck Stop Pancakes
Fluffy vegan pancakes as good as any you'd find in a classic roadside diner - minus the dairy and handlebar moustaches!
Ingredients
- 1/2 cup applesauce (or one banana, mashed)
- 1 tbsp ground flax seeds (can sub ground chia)
- 3 tbsp water
- 1 tbsp vinegar (white or apple cider)
- 2 cups non-dairy milk, minus 1 tablespoon (see instructions) (I prefer soy)
- 1 tsp vanilla
- 3 tbsp non-dairy butter (melted)
- 2 1/2 cups flour (use a combination of sprouted spelt and unbleached)
- 1 tbsp baking powder (sifted if lumpy)
- 2 tsp baking soda (sifted if lumpy)
- 3 tbsp sugar
- 1/2 tsp (heaping) salt
Instructions
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In a medium bowl, combine flax and water, whisking together, and then combine with the applesauce. Put vinegar in measuring cup, and top up with non-dairy milk to make 2 cups. Stir in to banana mixture, along with melted butter and vanilla.
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In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Stir until well mixed. Gradually stir wet ingredients into dry, folding until well combined (do not over mix). The batter will be fairly thick.
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Heat pan or griddle to medium/medium-low heat. When hot, grease with margarine or oil, and add batter to the surface in heaping 1/4 to 1/3 cup portions. When pancakes start to look set, and the bottoms are golden (about 3 - 4 minutes, flip them and cook for another 3 or 4 minutes. Keep pancakes on a plate in a warm oven while you cook the rest.
Makes approximately 12 pancakes.
Recipe Notes
These were originally made with banana and chia, but I've been using applesauce instead of banana lately as that's something we make from our own apples. Flax has also become our go to, but feel free to use your favourite egg replacer in place of the chia and water.