Over the years I’ve found decent vegan substitute for pretty much any food that I used to enjoy, however pancakes have been HARD. Usually the vegan pancakes are gritty and/or dense. I’ve tried subbing the egg with applesauce, different varieties of nut milks and even a banana, but nothing turned out quite right, that was until I found Immaculate Organic Pancake & Waffle Mix.
Why I love it
- No Bleached Flour
- No Artificial Flavors
- No Preservatives
- No Hydrogenated Oils
- Non GMO Verified
- Only 5 ingredients
Nothing beats cooking up some delicious pancakes over a lazy Sunday morning with my family and finding this recipe has made it so much more easy and enjoyable.
Here’s What You Need
Immaculate Organic Pancake & Waffle Scratch Mix We found ours at our local Whole Foods but you can find it on Amazon as well.
Organic Coconut Milk
Makes 6 Pancakes
You will need:
1 2/3 Cups Pancake & Waffle Mix
1 Cup Organic Coconut Milk, other Nut milks will work, but coconut makes it more fluffy in my opinon.
1/2 cup of organic applesauce (Egg Substitute use 1/2 cup of applesauce for each egg)
1. Heat skillet or griddle over medium-high heat or to 375°F. Grease with Avocado oil (Surface is ready when drops of water jump around.)
2. Stir Pancake & Waffle Mix, milk and egg with fork or wire whisk until smooth. Pour slightly less than 1/4 cup batter into hot greased skillet for each pancake.
3. Cook until bubbles break on surface and edges just begin to dry. Turn; cook about 1 minute or until golden brown.