BIG BATCH - Poufy-Puffy, Dairy-Free Fluffy, Flaxseed Pancakes
These amazingly poufy-puffy pancakes come together with just basic pantry ingredients! They are dairy-free, egg-free and vegan. Make a big batch for the freezer. They're great for school lunches and snacks.
Ingredients
- 8 cups All purpose Flour
- 1 cup White sugar
- 2.5 tbsp. Baking Powder
- 1.25 tbsp. Baking Soda
- 1.5 tbsp. Ground Flax Seed
- 1 tsp. Salt
- 1 cup Olive Oil
- 6 cups Water
- 3/4 cup White Vinegar
Instructions
- Heat your griddle or frying pans to low-medium heat so they're hot and ready to go.
- Combine all the dry ingredients in a large bowl and whisk together.
- Add all the wet ingredients at the same time, and stir vigorously until well combined. The batter will be thick.
- If you have a good griddle or frying pan you don't even need to butter the pan, but if you find there is sticking add a couple tsp of oil or vegan butter to the pan.
- For giant pancakes, measure one full cup of batter. For smaller pancakes measure 1/2 a cup. Mini pancakes 1/4 cup. Pour the desired amount of batter into the heated pan.
- Spread the batter around slightly with a spatula or the measuring cup you used to pour the batter in. You still want it nice and thick. 1/2-3/4" thick.
- Cook on each side until golden brown. About 2-5 minutes in total.
- If you're cooking for a large group, warm the oven and keep the finished pancakes in the oven.
- If you're going to freeze them, stack them on a wire rack covered with a clean dish towel until completely cooled.
- Enjoy and SHARE this awesome recipe so others can enjoy too!