Ingredients
1cupice cold water
4tbspdry vegan egg replacer,(such as VeganEgg®)
1cupall purpose flour
1cupalmond flour,blanched
4tbspflax seed meal
2tbspwhite sugar
2tspbaking powder
1tspbaking soda
2cupsalmond milk
5tbspvegan butter,or more as needed, divided
2tspvanilla extract
Preparation
Combine the ice cold water and vegan egg replacer in a large bowl, then beat with an electric mixer until thick.
Stir together the all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined.
Beat the almond milk, 4 tablespoons of vegan butter, and vanilla extract in a third bowl. Add the flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
Melt 1 tablespoon of vegan butter in a skillet over medium heat. Pour half a cup pancake batter into the pan, then cook until bubbles form on the top and batter is set on the bottom.
Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.
Serve warm, and enjoy!
