pancake day as a vegan
Being a Vegan on pancake there are so many treat and treats out there for you to buy and to make.
Gluten Pancakes
These healthy vegan pancakes are gluten-free, oil-free, egg-free, soy-free and super delish. They are fluffy, subtly sweet, golden brown and the perfect texture!
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
Ingredients
3/4 cup gluten-free all purpose flour
1/4 cup almond flour
1 tbsp ground flax seed
2 tsp baking powder
2.5 tsp ground cinnamon
2 tbsp maple syrup
1 tsp vanilla
1/4 cup unsweetened applesauce
3/4 cup almond milk Start with 3/4 and see if you need more (max 1 cup milk)
pinch of salt
Instructions
Use a non-stick pan to avoid using oil and put it on medium heat
In a mixing bowl, combine the flour, flax, baking powder, cinnamon and pinch of salt.
In a separate bowl combine the wet ingredients - maple syrup, applesauce, almond milk and vanilla.
Stir to completely combine.
Add the wet ingredients to your dry ingredients and stir until there are no lumps in your batter. If the batter is too thick add 1/4 cup more almond milk.
Start making your pancakes! Measure 1/4 cup for each pancake. Cook them 1-2 minutes on each side or until bubbles have formed and the side being cooked is golden brown.
The vegan treat
Course: BreakfastCuisine: AmericanServings: 3 servings Calories: 380kcal
Author:Nora Taylor source
Ingredients
1 1/2 cups all purpose flour *see notes for options
1 tablespoon baking powder
1/2 teaspoon salt
2 tablespoons granulated sugar
1 cup soy milk *or use almond, oat or coconut milk
1/2 cup water
2 tablespoons canola oil *may omit for oil free
Instructions
In a large bowl, whisk together the flour, baking powder, salt and sugar.
Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.
Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.
Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.
Notes
Flour options: For a whole grain option, use whole wheat pastry flour or spelt flour. To make gluten free pancakes, substitute a quality gluten free flour for the regular flour. I have had good luck with Bob's Red Mill 1:1 Flour.
For oil free pancakes, omit the oil and substitute more non-dairy milk. May also use melted coconut oil, avocado oil, olive oil or melted vegan butter.
Variations: Fold into the batter 1 cup of dairy free chocolate chips for chocolate chip pancakes. Or 1 cup of fresh blueberries for blueberry pancakes.
Storing pancakes: Leftover pancakes will keep in the refrigerator for up to 5 days or they can be frozen for months. Re-warm wrapped in paper towels in the microwave until warm, or use the toaster oven.
Nutritional information is an estimate only. 1 serving is about 2-3 pancakes, depending on how large you make them.
Nutrition
Serving: 1serving | Calories: 380kcal | Carbohydrates: 60g | Protein: 9g | Fat: 12g | Saturated Fat: 1g | Sodium: 434mg | Potassium: 582mg | Fiber: 2g | Sugar: 10g | Vitamin A: 309IU | Vitamin C: 6mg | Calcium: 293mg | Iron: 4mg