Vegan Buttermilk Flaxseed Pancakes

I’ve been working on this recipe for a while! And finally I’m excited to introduce these deliciously low cal pancakes. I honestly hadn’t had pancakes in maybe a year, never sought them out once I went vegan in the way every vegan searches high and low for the perfect vegan pizza or cupcake. But then I found this quick 5 minute vegan pancake recipe and decided to tweek it (a lot) because the amount of baking powder it called for had enough sodium for days! I also worked on reducing the calories by getting rid of the vegetable oil and reducing total carbs while increasing the fiber content and nutritional value by replacing some of the flour with flaxseed meal. The last big change was making these buttermilk pancakes! Buttermilk is really easy to make and adds a unique flavor to these awesome pancakes. I topped mine with homemade raspberry sauce and Speculoos Cookie Butter from Trader Joe’s!! Way better than traditional maple syrup since it melts on the warm pancakes.

Debbie’s Vegan Buttermilk Flaxseed Pancakes

Tools: frying pan, cooking spray, spatula 

1/2 cup almond milk (or try coconut for something richer!)

1 tbsp cider vinegar (or regular distilled)

1/2 cup minus 2 tbsp flour

2 tbsp flax meal

2 tsp sugar

1 tsp baking powder

1/16 tsp salt

In a small bowl mix the almond milk and vinegar to make the buttermilk. Let sit for 10 minutes. In the meantime, mix together all the dry ingredients in a separate container. Add the buttermilk to the dry ingredients and mix until smooth with no lumps. Heat and spray your pan and when ready pour the batter in for 3 medium pancakes, or 2 big ones. The trick I was always taught is that when you start to see bubbles in the batter the pancakes are ready to flip! That’s pretty much it, now you have a low calorie, filling breakfast (or lunch… or dinner) with protein, fiber and healthy fats.

Nutrition Details: 284 calories, 6.5g fat (0.1 saturated), 51.8g carbs (5.8g fiber,  7.3g sugar), 8.3g protein