How To Make Perfect Vegan Pancakes

Pancakes are Liz's favorite food. So I made it my mission to learn how to make the BEST vegan pancakes, from scratch. See below for the recipe!
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D + L's Vegan Pancakes Recipe:

2 cups all-purpose flour
4 Tablespoons sugar
1 teaspoon salt
2 Tablespoons baking powder

2 cups unsweetened non-dairy milk
1 cup unsweetened plain non-dairy yogurt
3 Tablespoons canola oil
About 15 ml flax goop (optional - see below for recipe)

In a large bowl, add the dry ingredients together and mix with a fork.

In a separate bowl, add the wet ingredients and whisk together. Or just just a fork again.

Pre-heat your pan for 5-10 minutes. I typically start at medium heat, then reduce it to low-medium before adding the batter.

Pour the wet ingredients into the dry ingredients and mix with a fork. The consistency should be like a thick smoothie: pourable, but not runny. (If you used a thick yogurt, you may need to add more milk.) Only mix until most of the flour is wet; over-mixing will release C02, making for a less fluffy pancake.

If you are using stainless steel or cast iron, lightly oil the pan before adding the batter, and in between every couple pancakes. You do not need to oil non-stick pans or a griddle.

Use 1/3 cup to pour batter onto the pan. You should hear a light sizzle right away. If not, turn the heat up a little.

Wait 2-3 minutes or until the bubbles in the middle are popping. Flip the pancake decisively. Avoid the temptation to smoosh it with the spatula.

Cook the other side for about half the time you cooked the first side.

You will need to adjust the heat as you go. A blonde pancake means the heat is too low; a dark ringed pancake means it’s too high.

NOTES:

Use organic/raw sugar if you want to keep it strictly vegan, as white sugar is filtered through bone char. If you only have white sugar, however, better to use it than to waste it.

“Double Acting” baking powder is best because it has two fluff-making reactions—the first when it hits a liquid, the second when it hits the heat. Don’t be scared by aluminum in the ingredients, it’s harmless.

Check the expiration date of your baking powder. If more than a year past expiration, test it by putting a small amount in warm water - it’ll fizz up if it’s still potent. Also shake the can before you scoop.

Fattier milks such as soy and coconut work best in this recipe.

Non-dairy yogurts have a range of consistencies. So Delicious and Blue Diamond are on the thinner side. The thickest I found was Oatly, which worked better as a 1/2 cup instead of a full cup in the recipe. If you find your batter is super thick, add more milk.

How to make flax goop:

3 cups water
5 Tablespoons golden flax seeds

Add seeds and water in a small pot. Bring water to a boil, then reduce to a simmer. Stir occasionally as you simmer for about 25 minutes with the lid off. Turn off the heat and let it cool for at least 10 minutes.

Use a fine mesh strainer to catch the seeds as you use a spoon to filter the goop through the bottom. If you don’t have a fine mesh strainer, you can extract the goop directly from the pot, but you might take a few seeds along with it. No big deal.

Use a kitchen syringe (we used one from a baby Tylenol box) to suck up the goop.

You can buy golden flax seeds here: https://amzn.to/3ogJdsM
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