Vegan pancakes (flapjacks)
This is my recipe for mini pancakes, or as we call then in South Africa, flapjacks. I've gone through many iterations to try and get the perfect texture, and these are the ratios I ended up with.
The flaxseed/linseed is the egg replacement. Either brown or golden works well, although the brown will leave small visible flecks.
For milk alternatives, all milks I've tried work, but I find that soy milk is the most neutral and works the best.
This recipe makes around 10 mini pancakes, enough for 2 people.
Ingredients
2 tbsp ground flaxseed
100g cake flour
46g sugar
2 tsp baking powder
pinch of salt
150g plant milk
Method
Mix the 2 tbsp of ground flaxseed with 4 tbsp of water, and set aside to rest for 5-10 minutes. It should thicken up and become a gel-like consistancy.
Measure out 100g of flour, 46g of sugar, 2 tsp of baking powder, and a pinch of salt in a bowl, use a whisk to mix it together.
Add the flaxseed and water mixture, along with 150g of plant milk, and mix together until smooth. You might need to play around with the amount of milk, depending on your flour. A thinner mixture will give thinner pancakes.
Put a non-stick pan on medium heat, and let it sit for a while, you want the heat to have spread evenly across the pan, and for it to be up to temperature before you put the batter in. If you don't have non-stick, you can use a bit of oil instead, but you won't get the even brown colour. Put a large heaped tablespoon of batter per mini pancake in the pan.
Once you can see the sides of the pancake are starting to lose their gloss and become cooked, you can flip them. If they're too light, turn up the heat, if they're too dark, turn down the heat.
Serve with your favourite toppings. Some of mine are: bananas, maple syrup, hazelnut chocolate spread, oat yoghurt, passion fruit, and blueberries.
Pancakes
If you want South African style pancakes (similar to crêpes), I can recommend this recipe from Nora Cooks.
Just put it on a higher heat (on the higher side of medium high) to get a bit of colour; use just a spray of oil instead of a tablespoon+ of butter; and flip it as soon as the edges curl and lift from the pan.
Top with the classic cinnamon sugar (cinnamon mixed into sugar) and lemon juice, before loosely rolling (instead of folding) and eating by hand.