Vegan Swiss Pancakes
A recipe from the Bmarchai Recipes collection.
Bmarchai RecipesveganglutenFreedairyFree
Nutrition (per serving)
880Calories
90 gProtein
60 gCarbs
30 gFat
20 gSugar
1000 mgSalt
Ingredients
- 1 cup Gluten-Free Flour
- 2 tbsp Sugar
- 1 tsp Baking Powder
- 1/2 tsp Salt
- 1 cup Non-Dairy Milk
- 1 flax egg Egg Replacement
- 2 tbsp Melted Coconut Oil
Method
- In a large bowl, whisk together the gluten-free flour, sugar, baking powder, and salt.
- In a separate bowl, whisk together the non-dairy milk, flax egg, and melted coconut oil until well combined.
- Add the wet ingredients to the dry ingredients and mix until a smooth batter forms.
- Heat a non-stick skillet or griddle over medium heat, greasing it with a small amount of coconut oil if necessary.
- Using a 1/4 cup measuring cup, scoop the batter onto the skillet or griddle, forming 3-4 pancakes at a time.
- Cook the pancakes for 2-3 minutes, until bubbles appear on the surface and the edges start to dry, then flip them over and cook for an additional 1-2 minutes, until golden brown.
- Serve the pancakes hot, topped with fresh fruit, maple syrup, or a drizzle of coconut whipped cream, if desired.
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