Fluffy vegan pancakes with flax egg: easy and egg-free recipe

Name: Fluffy vegan pancakes with flax egg: easy and egg-free recipe
Prep time: 3 min
Cook time: 3 min
Total time: 16 min
Yield: 3
Cuisine: En
Ingredients: 1 flax egg; 1 teaspoon baking powder; 1 tablespoon brown sugar; 250 ml plant-based milk (almond, soy or oat); 150 g all-purpose flour; 1 tablespoon olive oil; 1 tablespoon flaxseeds; 3 tablespoons water

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Dessert

Very Easy

16 min

307 Kcal

Looking for a healthy, light and 100% plant-based breakfast? These vegan pancakes with flax egg are the perfect choice! Fluffy and incredibly easy to make, they are the ideal alternative to classic pancakes made with eggs and dairy. The recipe uses only simple, natural ingredients, such as plant-based milk (almond, soy or oat), brown sugar, a pinch of baking powder and extra-virgin olive oil. The star of the show? Flax egg, a perfect vegan substitute for binding the batter and giving it a soft, cohesive texture, without any animal-derived ingredients. These pancakes are perfect with maple syrup, fresh fruit or jam. They’re ready in minutes and will win everyone over—vegans and non-vegans alike!

Ingredients

1 flax egg
1 teaspoon baking powder
1 tablespoon brown sugar
250 ml plant-based milk (almond, soy or oat)
150 g all-purpose flour
1 tablespoon olive oil

For the flax egg:

1 tablespoon flaxseeds
3 tablespoons water

Materials

non-stick pan
bowl
ladle
Small bowl
Whisk

Preparation

Preparation3 min

Waiting time10 min

Cook time3 min

First, prepare the flax egg. Blend the flax seeds. Place them in a small bowl, add the water.
Mix well and leave to rest at room temperature for 10 minutes.
In a bowl, mix the flour, baking powder and brown sugar.
Add the flax egg, plant-based milk (we used almond milk) and olive oil.
Mix well until the mixture is smooth.
Heat a nonstick skillet well and grease it with a little oil, spreading it evenly with paper towels. Pour in a ladleful of batter and, after about 20 seconds, flip the pancake to cook it on the other side.
Continue cooking on the other side until the surface in contact with the pan is lightly browned.
Flip the pancake again and continue cooking to your liking. Repeat until all the batter has been used.
The vegan flax egg pancakes are ready!

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FAQ ❓

Can vegan pancakes made with flax egg be stored?

Yes, vegan pancakes made with flax egg can be stored in the refrigerator for 1–2 days, covered or in an airtight container. You can also freeze them, separating them with parchment paper. Simply reheat them in a pan or microwave to enjoy them as if freshly made.

Can you freeze vegan pancakes made with flax egg?

Yes, you can freeze vegan pancakes made with flax egg so they’re ready whenever you need them. After cooking, let them cool completely, then stack them with parchment paper between each pancake and store them in a freezer bag or airtight container. They keep in the freezer for up to 2 months. To reheat them, simply warm them for a few minutes in a nonstick skillet or in the microwave.

Can you taste the flax egg in vegan pancakes?

No, flax egg has a very neutral flavor and does not alter the taste of vegan pancakes. Once cooked with the other ingredients, its flavor fades completely, leaving the batter’s naturally sweet taste.

How can you serve vegan pancakes with flax egg for a perfect breakfast?

Vegan pancakes made with flax egg are delicious served with maple syrup, fresh fruit, hazelnut spread, plant-based yogurt or jam. For an extra-indulgent version, add chocolate chips, chopped nuts or a drizzle of peanut butter. They’re ideal for a healthy, nutritious and 100% plant-based breakfast.

Which plant-based milk should you use for vegan pancakes?

For these vegan pancakes made with flax egg, you can use different types of plant-based milk, such as soy, almond or oat milk. Each adds a different flavor and creaminess. Soy milk is more neutral, almond milk is milder, while oat milk adds a slightly sweet note.

How many vegan pancakes does this recipe make?

The quantities in the recipe make about 10 medium-sized pancakes. The actual number may vary slightly depending on how much batter you use for each pancake and the size of the pan. This recipe is perfect for serving 2 or 3 people for breakfast or brunch, providing a hearty, nutritious start to the day.

Can vegan pancakes made with flax egg be stored?

Absolutely! Vegan pancakes made with flax egg are healthy, light and free from animal-derived ingredients. They contain no cholesterol and are also suitable for people with egg intolerances or those following a plant-based diet. Add fresh fruit or jam to make them even more appealing to children.

Nutrition

for 1 serving / for 100 g

Calories: 307Kcal

Carbo: 45.8g
Total fat: 7.8g
Saturated fat: 1.8g
Proteins: 11.8g
Fibers: 2.3g
Sugar: 11.4g
ProPoints: 8
SmartPoints: 10

Nutritional information for 1 serving (178g)

Cookware

burner

blender

Attributes

Suitable for freezing

Keep refrigerated

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Daniele Mainieri

Every day, I dive into the world of food and wine with curiosity, always looking for new flavours, recipes and inspiring discoveries to share. From traditional family dishes to the latest food trends, including pairings that make all the difference. I’ve been working in food & wine communication for over 10 years and I’m currently the Editorial Manager for the Italian edition of Petitchef.

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