Vegan Sour Cream Pancakes
A quick breakfast recipe the whole family is sure to love. These pancakes are thin and melt in your mouth as you are eating them. You won't want to stop eating them.
Ingredients
- 1 cup Tofutti Sour Cream
- 7 Tbs Gluten free flour I used Bob's Red Mill 1 to 1 Baking flour
- 2 Tbs Sugar
- 1 tsp Baking Soda
- 1/2 tsp Salt
- 2 Flax Eggs 1 Tbs + 3Tbs Water = 1 Egg ( Let sit for about 5 Minutes)
- 1/2 tsp Vanilla Extract
- Earth Balance Butter For Frying and Serving
- Syrup and Fruit
Instructions
- In a small bowl, mix vanilla, flaxseed meal with water and set aside.
- In another small bowl, stir flour, sugar, baking soda, and salt.
- In a medium bowl, fold the sour cream in with the dry ingredients. Don't overmix. Just until it is combined.
- Gently stir the flax/vanilla egg mixture in.
- In a pan over medium-low heat, melt some butter in a pan.
- Drop batter by 1/4 cup into the pan and let cook until bubbles start to form on the surface. Flip pancake and cook for another minute. They should be lightly brown on both sides.
- These pancakes are thin pancakes. Serve with butter and syrup.
Notes
On the lighter side, spray your pan with oil to prevent sticking.
Nutrition
Calories: 103kcalCarbohydrates: 15gProtein: 2gFat: 4gSaturated Fat: 1gSodium: 1132mgPotassium: 81mgFiber: 3gSugar: 12gCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!