Vegan Pancakes with Almond Milk
4 servings
30 minutes
Vegan pancakes made with almond milk are a refined dish that combines tenderness and nutrition. The recipe's roots trace back to modern trends in Mexican cuisine, where alternative ingredients are often experimented with. Thin, slightly crispy on the edges but soft inside, they have a nutty aroma thanks to almond milk and flax flour. Cane sugar adds a light sweetness, while whole grain flour enriches the texture. These pancakes pair wonderfully with fruits, syrups, or nut pastes, offering an excellent option for a hearty breakfast or light snack. The simplicity of preparation and healthy components make them an ideal choice for those who follow a healthy diet while enjoying the harmony of taste and benefits.
1
In a bowl, mix 2 tablespoons of flaxseed flour with almond milk, add salt, baking soda, and sugar, and whisk well. Let it sit for 4 minutes to allow the flaxseed flour to swell.
- Flaxseed (linseed) flour: 2 tablespoons
- Almond milk: 1 glass
- Salt: pinch
- Baking soda: 0.5 teaspoon
- Cane sugar: 1 tablespoon
2
Gradually add whole wheat flour to the liquid, continuously stirring the dough with a whisk. If it becomes thick, dilute with water.
- Whole grain (wholemeal) flour: 0.5 glass
3
Fry the pancakes in a pan with a little oil.
