Healthy Vegan Dutch Pancakes

These pancakes are made with whole wheat, flax seed and non-dairy milk. The pancake comes out thin, crispy, and oh so delicious! Top with fruit or maple syrup for your morning’s sweet tooth or make a savory dish by topping the pancake with cheese (non-dairy or goat if non-vegan), fig, and thyme.

Ingredients:

1 cup whole wheat flour

3 tbsp flax seed

1 tbsp + 3 tbsp water flax seed “egg”

1/2 tsp cinnamon, nutmeg, clove mix

1/2 tsp sea salt

1 tsp baking powder

1 tsp vanilla extract

1 cup non-dairy milk (I used soy)

1/2 cup water

2 tsp sweetener of choice (maple syrup, sugar, agave)

Zest of 1 lemon (optional)

Sunflower oil for frying

Method:

Combine dry ingredients including whole wheat flour, baking powder, salt, flax. Add non-dairy milk, water, vanilla extract, flax egg, sweetener, and lemon zest until all clumps are smoothed. Add more water for a very thin pancake.

Heat oil on medium/high heat.

Once hot, add the batter to fill the pan. Flip the pancake when bubbles form throughout the pancake and fry for an additional 1-2 minutes depending on the thickness of your batter.

Repeat.

Top with fruit, cheese, or maple syrup and enjoy!