- 1 cup whole-wheat flour
- 2 tsp raw sugar (demerara)
- 1/2 tsp kosher salt
- 1 Tbs baking powder
- 3 tsp nutritional yeast
- 1/2 cup crushed pecans (or other nuts)
- 1 1/2 cup almond milk (unsweetened)
- 1 Tbs ground flax seed
- 3 Tbs water
- Create egg substitute: Blend the gound flax seed with 3 tbs of water until it becomes an egg-like consistency.
- Mix together dry ingredients: In a mixing bowl, add all of your dry ingredients and mix together well to ensure that everything is evenly separated before adding your liquids
- Put a large pan (skillet) on the stove over medium heat. Add a small amount of extra virgin olive oil to keep the pancakes from sticking. Allow it to heat up while you continue to create your batter.
- Add your egg substitute and almond milk to the dry ingredients and mix well. I used a fork to get all the clumps out of my batter.
- Pour about 1/3 cup of batter per pancake onto your pan. With a large pan, you should be able to cook about 3 pancakes at a time. When you start to see bubbles forming on top of your pancakes (about 3 minutes), flip them over. Let cook for another 2 minutes and serve.
The secret to making awesome pancakes is having a great syrup. I used Blackberry Patch’s Wild Blueberry Syrup for these pancakes. It’s perfectly sweet and made with real blueberries. You can pick some up at Whole Foods Market for just a few dollars. And it’s totally worth it!
I hope that you enjoyed these Vegan Pecan Pancakes. For more easy-to-make comfort food plant-based recipes, click here