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
5 MINUTE VEGAN PANCAKES
A cinch to make and tastes wonderful, if you like the taste of Baking Powder. My skeptical parents couldn't believe these were vegan. Try with white and whole wheat flour. Excellent with some maple syrup. I'm pretty sure I stumbled across this one on vegweb.com
Provided by chef1209314
Categories Breakfast
Time 15m
Yield 6-8 pancakes, 2 serving(s)
Number Of Ingredients 6
Steps:
- Set out all your ingredients.
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder -- two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
- Add the soy milk and vegetable oil to your mixture.
- Mix until smooth.
- Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.
- Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Repeat until the batter is gone, and try not to eat them all while you're cooking them.
Nutrition Facts : Calories 444.8, Fat 16.3, SaturatedFat 2.1, Sodium 1297.8, Carbohydrate 65, Fiber 2.4, Sugar 11.3, Protein 10.4
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
BASIC VEGAN PANCAKES FOR ONE
Make and share this Basic Vegan Pancakes for One recipe from Food.com.
Provided by vegfreak
Categories Breakfast
Time 18m
Yield 1-2 pancakes, 1 serving(s)
Number Of Ingredients 9
Steps:
- Combine flour, baking soda, salt, sugar, and spices in a bowl.
- Add soymilk to flour mixture and mix just until well combined, make sure there aren't any really big clumps, small ones are fine.
- Using a skillet sprayed with cooking spray, and heated over low heat, pour about 1/4 cup mixture of batter, less for smaller pancakes, more for larger. If using fruit, gently press it inches Cook until bubbles appear and pop on surface and undersides are golden brown, about 3-4 minutes.
- Flip the pancake, and turn heat off if using fruit, and let pancakes continue to cook until undersides are firm and light golden brown, about 3 minutes.
- Transfer to a plate lined with paper towels, fruit side up, and place in your oven or microwave to keep warm.
- Respray pan and repeat to cook remaining, remember to always respray between each batch or pancakes will stick.
Nutrition Facts : Calories 128.1, Fat 0.8, SaturatedFat 0.1, Sodium 563.7, Carbohydrate 28.7, Fiber 3.2, Sugar 6.4, Protein 4
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
PANCAKES FOR ONE
Treat yourself to fluffy American-style pancakes with this simple recipe for one person. Drizzle over maple syrup and serve with berries, if you like
Provided by Esther Clark
Categories Breakfast, Brunch, Dessert, Treat
Time 20m
Number Of Ingredients 7
Steps:
- Separate the egg, putting the white and yolk in seperate bowls. Mix the egg yolk with the flour, baking powder and milk to make a smooth paste.
- Beat the egg white and a pinch of salt with an electric whisk (or by hand) until fluffy and holding its shape. Gently fold the egg white into the yolk mixture. Be extra careful not to knock any of the air out.
- Heat the butter and oil in a non-stick frying pan. Dollop a third of the mixture into the pan and cook on each side for 1-2 mins or until golden brown. Repeat with the remaining mixture to make three pancakes. Drizzle over some maple syrup or honey and serve with berries, if you like.
Nutrition Facts : Calories 350 calories, Fat 17 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 14 grams protein, Sodium 1 milligram of sodium
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- In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended. (If your coconut oil solidifies on contact with the cold milk, gently warm it in the microwave just until it liquifies again.)
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