EASY VEGAN PANCAKES
A basic, everyday vegan pancake recipe that quick, easy, and everyone will enjoy! Top with fresh berries and pure maple syrup for a healthy start of your day.
Provided by Julie | The Simple Veganista
Categories Breakfast
Time 15m
Number Of Ingredients 8
Steps:
- Vegan Buttermilk: To make a vegan buttermilk, add juice of small lemon to the milk and let rest for about 10 minutes. This can be optional.
- If using griddle preheat to manufacturers instructions.
- Combine flour, salt, sugar and baking powder into a medium bowl or wide-mouthed pitcher. Add milk and vanilla, mix until well combined.
- If using a skillet, heat oil on medium heat. Place batter on griddle/skillet (I like to scoop the batter using a 1/4 or 1/3 cup measuring cup for uniform pancakes), cook until bubbles form around the edges or top and flip, about 3 minutes per side.
- If needed, keep the pancakes warm in a preheated oven set to 200 degrees, on a baking sheet.
- Serve with syrup, fresh fruit or any dessert sauce of choice.
- Makes about 6 pancakes, serves 3
- Leftovers can be stored in the refrigerator for up to 7 days in a covered container. For longer storage, keep in the freezer for 2 - 3 months. Reheat in toaster oven or microwave.
Nutrition Facts : ServingSize 2 pancakes, Calories 203 calories, Sugar 8.6 g, Sodium 305.1 mg, Fat 1.4 g, SaturatedFat 0.1 g, TransFat 0 g, Carbohydrate 41.6 g, Fiber 1.1 g, Protein 4.8 g, Cholesterol 0 mg
THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY
Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup
Provided by Merle O'Neal
Categories Breakfast
Yield 4 servings
Number Of Ingredients 8
Steps:
- In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
- In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
- Pour the liquid mixture into the dry mixture and whisk until smooth.
- Let batter rest for 5 minutes.
- Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
- When the top begins to bubble, flip the pancake and cook until golden.
- Serve warm with maple syrup.
- Enjoy!
Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams
LIGHT & FLUFFY PANCAKES
Make and share this Light & Fluffy Pancakes recipe from Food.com.
Provided by Chef Gorete
Categories Breakfast
Time 30m
Yield 20 3, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl, combine the milk and vinegar and let sit for a couple of minutes.
- Melt the butter, then set aside to cool.
- In a large bowl, combine all of the dry ingredients, then whisk to blend.
- In another bowl, whisk the melted butter, milk, eggs & vanilla together. Pour into the dry ingredients and whisk just until most of the lumps are gone -- do not over mix.
- Let the batter rest for 10 minutes without stirring.
- Heat a grill or non-stick frying pan on medium heat, then add a touch of oil. Gently scoop approximately 1/4 cup batter and form your pancakes.
- Cook until bubbles form on the surface of the pancake, then flip and cook until until desired colour is reached. I prefer to make 3" pancakes, but you can make whatever size you like.
Nutrition Facts : Calories 482.6, Fat 17.9, SaturatedFat 10.2, Cholesterol 136.3, Sodium 1261.5, Carbohydrate 65.7, Fiber 1.7, Sugar 13.2, Protein 12.7
FLUFFY VEGAN PANCAKES
A vegan pancake that doesn't double as intestinal glue. These are very versatile and can take anything you throw in them: blue berries, chopped apples, chocolate chips... We have these almost every weekend and they're heaven!
Provided by Vegan Courtney
Categories Breakfast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Sift the flour, baking soda, and baking powder together in a large bowl.
- Add the soymilk and oil and mix until "just mixed.".
- Toss in any extras you might want--blueberries, chocolate chips, etc.
- Heat a lightly oiled skillet over medium heat.
- Drop 2-3 tablespoons of batter into the skillet and cover.
- Flip when the middle starts to bubble and cover again.
- Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.
- Enjoy with fresh fruit or syrup!
Nutrition Facts : Calories 353.8, Fat 9.5, SaturatedFat 1.2, Sodium 468.6, Carbohydrate 55.6, Fiber 2.4, Sugar 5, Protein 10.4
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