Almond Flax Seed Pancakes
Being vegan has taught me how to get pretty creative in the kitchen. Especially when it comes to breakfast foods. Breakfast, in America at least, tends to be a very protein heavy meal. This seems rather unnecessary to me. Most breakfast places offer outrageous portions, which usually consist of 2-3 eggs, a side of meat (sausage, bacon, etc.), potatoes, AND toast. To me, that’s enough food to serve about three people. Ok, end rant..
Anyways, back to the idea of being creative in the kitchen… My breakfast during the week is usually oatmeal, fruit, a smoothie, or granola with almond milk. These have all been pretty solid staples for a while. They’re quick, easy, and nutritious. All things that I look for in a meal. Especially, during the week when I have to wake up at an ungodly hour to catch a train to get to work.
On the weekends I try to make breakfast a little more special then eating some granola, throwing a banana in my bag, and running out the door. So, today I tried something different, and it turned out to be pretty delicious. And, surprise! You can’t even tell that it was vegan. Pancakes are very versatile when it comes to flavoring. So, I encourage you to use the basic recipe, and choose whatever filling you’d like. Here’s an easy peasy recipe for Almond flax seed pancakes.
Makes about 7 pancakes
- 1 cup whole wheat flour
- 1 tbsp raw sugar
- 2 tbsp baking powder
- 1/8 tsp salt
- 1 cup almond milk
- 2 tbsp almond oil
- 1/2 tsp vanilla
- 1/4 tsp almond extract
- 1tsp cinnamon
- 1 tbsp flax seeds
Begin by mixing all of the dry ingredients in a medium sized bowl: Flour, sugar, baking powder, salt, and cinnamon. Pour in the Almond milk, oil, and extracts. Mix thoroughly, then add whatever other filler you’d like, in this case, I used flax seeds.
Heat a nonstick skillet on high, then use a ladle to pour the pancake mixture on to the skillet. Do not make them too large, or else you will have a burnt smooshy pancake disaster, and no one wants to eat that. Cook the pancakes until bubbles start to form at the surface, and then flip, letting them cook through on the other side.
Repeat these steps until all of the pancake mixture is gone. Serve with maple syrup, and enjoy!