EASY VEGAN WHOLE GRAIN PANCAKES
Delicious, easy and quick! Versatile recipe where you can use different flours and add in whatever you desire! Try using dried fruit or different types of nuts in place of the pecans.
Provided by GALINUSA
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 16m
Yield 4
Number Of Ingredients 11
Steps:
- In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
- Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.
Nutrition Facts : Calories 183.4 calories, Carbohydrate 27.8 g, Fat 6.5 g, Fiber 4.8 g, Protein 5.6 g, SaturatedFat 0.6 g, Sodium 224.5 mg, Sugar 5.2 g
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
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
WHOLE GRAIN PANCAKES
Delicious and healthy whole grain pancakes. I love these topped with berries and yogurt.
Provided by Jennifer Goss
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes Whole Grain Pancake Recipes
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- In a large bowl, stir together the whole wheat flour, oats, cornmeal, flaxseed meal, brown sugar, baking powder, and baking soda. Pour in buttermilk and egg. Stir just until smooth.
- Heat a large skillet or griddle over medium heat. Coat with cooking spray. 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 306.1 calories, Carbohydrate 53.2 g, Cholesterol 51.4 mg, Fat 5.9 g, Fiber 6.5 g, Protein 12.7 g, SaturatedFat 1.5 g, Sodium 440 mg, Sugar 16.3 g
VEGAN WHOLE WHEAT PANCAKES
These whole wheat pancakes are a time-tested hit in my house. You could easily make them nut free with soy or rice milk or gluten free with oat flour!
Provided by CookingLizard26
Categories Pancakes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
- Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 20.5 g, Fat 5.8 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 404.8 mg, Sugar 5.4 g
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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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