Vegan 49er Pancakes
A vegan version of a 49er style pancake. Still ooey & gooey without the eggs and milk.
Servings Prep Time
2people 10minutes
Servings Prep Time
2people 10minutes
  1. Blend plant milk, aquafaba, melted vegan butter, maple syrup, salt and vanilla in blender for one minute.
  2. Add flour and blend for 5 – 10 seconds until well blended. Scrape down flour if needed and blend again.
  3. Brush a non-stick skillet with vegan butter. Heat skillet to 350 degrees. A drop of water should dance around the skillet. If it evaporates on contact, the pan is too hot. Turn down the heat and try again in a few minutes.
  4. Pour 1/2 cup of mix in pan, pour in center, rotate pan around until evenly distributed.
  5. The edges will brown and start to curl after 2 – 3 minutes. Flip when side is golden brown.
  6. Serve with real maple syrup or desired toppings. I love a wedge of lemon juice with the maple syrup.
Recipe Notes

I’ve tried egg substitutes and have found that aquafaba (the bean broth from chickpeas) works incredibly well. America’s Test Kitchen has a great article on how to use it. I keep some in the freezer and defrost it whenever I need it.