WHOLE WHEAT FLUFFY VEGAN PANCAKES
This whole wheat vegan pancake recipes is sure to be your new go-to for easy, fluffy and delicious pancakes.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 7
Steps:
- Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
- Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. The batter will be thick and slightly lumpy.
- Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
- If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.
- Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.
- Repeat with the remaining batter then serve right away with your favourite pancake toppings like fresh fruit and maple syrup.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 276 calories, Sugar 12 g, Fat 3 g, Carbohydrate 57 g, Fiber 6 g, Protein 9 g
EASY LOW-FAT VEGAN PANCAKES
An easy and low-fat vegan pancake recipe. Add-ins like blueberries or dairy-free chocolate chips work well, and these freeze well also.
Provided by a.v.venegassteele
Categories Breakfast
Time 25m
Yield 6-10 pancakes, 2-3 serving(s)
Number Of Ingredients 7
Steps:
- Combine the 5 dry ingredients (flour, sugar, baking powder, salt, cinnamon) in a bowl.
- Add the soy milk and applesauce to your mixture.
- Mix until smooth - do not overmix.
- Let the batter sit breifly while heating pan over medium heat.
- Spoon one pancakes' worth of the mixture into the pan.
- Flip when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Repeat until the batter is gone.
Nutrition Facts : Calories 331.6, Fat 2.8, SaturatedFat 0.3, Sodium 508.2, Carbohydrate 65.8, Fiber 2.6, Sugar 11.3, Protein 10.5
EASY VEGAN PANCAKES
Make and share this Easy Vegan Pancakes recipe from Food.com.
Provided by rsarahl
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- In a large bowl, lightly mix all ingredients until just combined.
- Overmixing will make the pancakes tough.
- Leave mixture on the counter to rest for 3-5 minutes and then fold it onto itself two or three times, lightly to make sure that the batter is fairly well incorporated.
- Cook on a greased skillet or griddle over medium to medium high heat until golden.
- If there are large lumps, carefully break them apart with the spatula while the pancakes are cooking.
- Serve immediately.
Nutrition Facts : Calories 424.3, Fat 6.8, SaturatedFat 0.9, Sodium 1205.1, Carbohydrate 77.1, Fiber 3, Sugar 12.6, Protein 13
VEGAN PANCAKES
This batter makes light, fluffy, and delicious pancakes. I have been making them for years and everyone that tries them wants the recipe.
Provided by NICDELIS
Categories Breakfast and Brunch Pancake Recipes
Time 15m
Yield 3
Number Of Ingredients 6
Steps:
- Sift the flour, sugar, baking powder, and salt into a large bowl. Whisk the water and oil together in a small bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
Nutrition Facts : Calories 263.6 calories, Carbohydrate 48.9 g, Fat 5.1 g, Fiber 1.4 g, Protein 5.4 g, SaturatedFat 0.8 g, Sodium 716.7 mg, Sugar 8.5 g
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VEGAN PANCAKES – WELLPLATED.COM
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- In the bottom of a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon (if using), and salt. In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, oil, vanilla, and lemon zest (if using).
- Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a spatula or wooden spoon, stir the batter gently, just until the flour disappears. The mixture will still look lumpy. Set the bowl aside and let it rest for a few minutes while you heat the skillet.
- Heat a large nonstick skillet or griddle over medium-low heat. Once the skillet is fully heated (a sprinkle of water should sizzle on contact), lightly brush the skillet with oil if needed (some nonstick griddles do not need any oil at all). Drop the batter by 1/4 cupfuls onto the griddle, using the back of a spoon or measure cup to spread the batter out a little. Cook on the first side until small bubbles form on top and the edges look dry, about 2 to 3 minutes. Gently flip the pancakes and cook on the other side until browned and the centers are cooked through, about 1 to 2 minutes more. Enjoy immediately or transfer to a baking sheet and place in the oven to keep warm.
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