Vegan Pancakes

Name: Vegan Pancakes
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 3/4 cup white whole wheat flour (or regular whole wheat flour or additional all-purpose flour); 1/2 cup all-purpose flour; 2 tsp baking powder; 1/2 tsp ground cinnamon (optional); 1/4 tsp kosher salt; 1 cup unsweetened almond milk (or other nondairy milk); 2 tbsp pure maple syrup; 1 tbsp extra-virgin olive oil (or canola oil or melted, cooled coconut oil, plus additional for cooking the pancakes); 1 tsp pure vanilla extract; Zest of 1 small lemon (scant 1/2 teaspoon (optional))

By Erin Clarke · WellplatedPublic

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How to make delicious, fluffy vegan pancakes! Without eggs and without milk, these healthy pancakes are fast and perfect for breakfast.

Prep: 10 min
Cook: 10 min
Total: 20 min
Servings: 8

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Recipe source

This recipe was taken from Vegan Pancakes · by Erin Clarke. If you enjoy it, please consider supporting the creator at the source.

Ingredients

For 8 people

Cooking for

0.75 cupwhite whole wheat flour (or regular whole wheat flour or additional all-purpose flour)
0.5 cupall-purpose flour
2 tspbaking powder
0.5 tspground cinnamon (optional)
0.25 tspkosher salt
1 cupunsweetened almond milk (or other nondairy milk)
2 tbsppure maple syrup
1 tbspextra-virgin olive oil (or canola oil or melted, cooled coconut oil, plus additional for cooking the pancakes)
1 tsppure vanilla extract
—Zest of 1 small lemon (scant 1/2 teaspoon (optional))

Steps

1
If you’d like to keep the pancakes warm between batches, preheat the oven to 95°C.
2
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.
3
In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, oil, vanilla, and lemon zest (if using).
4
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.
5
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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Per portion

Calories: ~97.8 kcal
Protein: ~2 g
Fat: ~2.7 g
Carbs: ~18.2 g
Fiber: ~1.2 g
Sodium: ~91.8 mg

One ingredient still needs a USDA food link. baking powder, pure vanilla extract are linked but not in weighable units yet. Any figures below include only weighable linked amounts. Shown for one portion of a 8-portion recipe.

Nutrition needs links

Some ingredients don't have a linked USDA food yet. Link them below for nutrition. Links are saved for you; owners update the recipe (and allergens) for everyone.

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