Name: Vegan Classic Pancakes
Total time: 45 min
Ingredients: 2 cups (10 ounces/283 grams) all-purpose flour; 2 tablespoons organic sugar; 1 tablespoon baking powder; ½ teaspoon baking soda; 1 teaspoon ground golden flaxseeds; ¾ teaspoon salt; 2 cups unsweetened oat milk , room temperature; 3 tablespoons coconut oil , melted and cooled, plus 2 teaspoons coconut oil; 2 tablespoons lemon juice

Why This Recipe Works

For this vegan version, we needed to find successful substitutes for the buttermilk and eggs—and we didn't want to compromise on flavor or texture. Acidic buttermilk, when combined with alkaline baking soda, yields a fluffy crumb and a rich, complex flavor in pancakes. We were able to achieve this effect using a combination of oat milk and lemon juice, plus baking soda, and to our surprise, the pancakes boasted a nutty, butter-like flavor. When we simply omitted eggs from the recipe, our pancakes were pasty and mushy. We tested our way through substitutes, and we liked the way ground flaxseeds provided structure and just the right amount of chew. We simply added the flax to the dry ingredients; the oat milk hydrated it and unleash its binding properties. We prefer ground golden flaxseeds for their mild flavor and more golden color, and the marginally fluffier texture they give our pancakes, but ground brown flaxseed can be used.

Before You Begin

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.

Whisk flour, sugar, baking powder, baking soda, ground flaxseeds, and salt together in large bowl. Whisk oat milk, 3 tablespoons melted oil, and lemon juice together in second bowl. Make well in center of flour mixture, add milk mixture to well, and gently whisk until just incorporated with few lumps remaining (do not overmix).

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼-cup measure, portion batter into pan in 3 places. Cook until edges are set, first side is golden, and bubbles on surface are just beginning to break, 2 to 3 minutes.

Flip pancakes and continue to cook until second side is golden, 1 to 2 minutes. Serve immediately or transfer to wire rack in oven and tent loosely with aluminum foil. Repeat with remaining batter, using remaining oil as necessary.