Just Egg Vegan Pancakes

Did you know it’s easy to convert the original pancake recipe of Whisk’d Pancake Mix to a vegan version using an egg substitute like Just Egg? Just Egg is a company based in California that makes egg products from plants. (In case you are curious, they make their eggs from the mung bean plant, which you can learn more about on their website.) The vivid bright yellow bottles of their Just Egg, Plant-Based Scramble can be found at Whole Foods and at select grocery stores across the country. 3 tablespoons of the Plant-Based Scramble are about equivalent to one egg. It’s just what you need to give your vegan pancakes that irresistible cakey and fluffy texture. Here is a recipe of how to make vegan Matcha Pancakes using Just Egg and Whisk’d Matcha Pancake Mix.

Ingredients needed: 3 tablespoons Just Egg, Plant-Based Scramble; 2 tablespoons oil; 1 cup Whisk’d Matcha Pancake Mix; 1 1/4 cup vegan mylk.

Steps: Make sure to vigorously shake the bottle of Just Egg several times before using. Pour all the wet ingredients—Just Egg, oil and mylk—into a bowl. Mix well. Add the dry pancake mix to the wet ingredients and mix well. Heat some oil or butter in a pan over medium low heat. Ladle about 1/4 cup of batter onto the pan, and cook for about 1-2 minutes per side. You’ll know when each side is ready when bubbles start to form on the pancake. You can eat plain or with syrup. My favorite is to top the pancakes with syrup, sliced bananas and granola. It makes for the best mix of texture and flavors!