Buttermilk Pancakes Bursting with Omegas

I’ve been a loud lover of buttermilk pancakes and waffles for as long as I can remember. Anytime those were on the agenda for my mornings, I grew beyond eager to greet the mornings and race to the kitchen to start prepping. This recipe is a classic fluffy pancake recipe with a vegan twist and nutritional boost. With this recipe, I get to have the warm buttery flavor I crave while also filling myself with the nutrients my body needs. This recipe covers it all! The ground flaxseeds and chia seeds are barely noticeable in the cooked pancakes, and the batter remains just as fluffy, soft, and drool-worthy. You can always add more chia and flaxseeds if that sounds better for you, I tend to add in a bit extra at times as well!

I personally love agave a lot more than maple syrup, but the toppings can easily be swapped around to your liking. Strawberries are another one of my favorite add ons to pancakes.

Ingredients: 

  • 1 1/2 cups any flour 
  • 3 1/2 tsp baking powder
  • 1 tsp salt 
  • 1 tbsp white sugar (can substitute with coconut sugar) 
  • 1 1/2 tbsp ground flaxseeds
  • 1 tbsp chia seeds
  • 1 1/4 cup plant milk (i recommend oat-milk because it’s creamy and the light flavor is perfect for pancakes)
  • 3 tbsp vegan butter (can substitute with coconut oil)
  • for the egg substitute: 2 tbsp water + 2 tsp baking powder + 1 tsp olive oil = 1 large egg

Directions: 

  1. In a large bowl, sift flour, baking powder, salt, sugar, ground flaxseeds, and chia seeds. 
  2. In a small bowl, make the egg substitute by mixing the water, baking powder, and olive oil with a whisk or fork. 
  3. Melt vegan butter/coconut oil 
  4. In another large bowl, whisk oat-milk, melted vegan butter/coconut oil, and egg substitute.
  5. Pour the wet ingredients into the dry ingredients bowl and whisk together forming batter.
  6. Heat olive/coconut oil in a flat pan over medium high heat until hot.
  7. Scoop batter onto pan, spreading the oil on the pan all around the pancake so that it coats the edges, making them crispy. Cook pancakes until both sides are golden brown. 
  8. I added clementines, agave and a dash of powdered sugar to my pancakes. Enjoy!

Note: Vitamin C actually boosts your absorption of iron, so I make sure to get more than enough of my daily vitamin c intake each day. That’s why I tucked 2 clementines into this breakfast as the fruit,

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