Down Home Pancakes Vegan Recipes

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VEGAN PANCAKES



Vegan Pancakes image

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

1 ¼ cups all-purpose flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon salt
1 ¼ cups water
1 tablespoon oil

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

15+ VEGAN PANCAKE RECIPES: BANANA PANCAKES & MORE



15+ Vegan Pancake Recipes: Banana Pancakes & More image

These gluten-free & vegan Banana Pancakes are thick, fluffy, and delicious! Made in the blender, they come together quickly and reheat well, so you can make them ahead of time for a quick breakfast. Plus, check out 15 other delicious vegan pancake recipes in this post.

Provided by Bakerita | Rachel Conners

Categories     Breakfast

Time 25m

Number Of Ingredients 11

½ cup dairy-free milk of choice
1 cup gluten-free rolled oats
1 ripe banana
2 tablespoons pure maple syrup
1 tablespoon baking powder
¼ teaspoon ground cinnamon
⅛ teaspoon sea salt
1 teaspoon vanilla extract
½ teaspoon apple cider vinegar
½ cup blueberries, optional
To serve: coconut whipped cream, pure maple syrup, fruit, and/or nut butter

Steps:

  • In a small bowl or liquid measuring cup, combine the dairy-free milk of your choice and apple cider vinegar and let stand for 3 minutes.
  • In a blender, combine the oats, dairy-free milk mixture, banana, maple syrup, baking powder, kosher salt, and vanilla and cinnamon if using.
  • Blend for 30 seconds until the oats are broken down and smooth. Let the batter stand for 5 minutes to thicken up.
  • While the batter thickens, heat up a skillet or griddle pan to medium heat. Once the pan is hot, add a bit of coconut oil to grease the pan, and then add 1/4 cup of batter to the pan. Press a small handful of blueberries into the batter, if using. Cook for 2 minutes or until the edges look cooked, before flipping gently, and cooking for another 1-2 minutes, or until golden brown.
  • Repeat until all of the batter is gone, adding more coconut oil (if needed) between each pancake. If you're using a griddle or large pan, you can do more than one at a time.
  • Serve warm, with coconut cream, maple syrup, fruit, and/or nut butter!
  • If saving for later, store wrapped in plastic wrap or an airtight container in the refrigerator. Reheat in the microwave for 15 to 30 seconds.

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY



The Fluffiest Vegan Pancakes Recipe by Tasty image

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

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

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

DOWN HOME PANCAKES (VEGAN)



Down Home Pancakes (Vegan) image

Make and share this Down Home Pancakes (Vegan) recipe from Food.com.

Provided by Sydney Mike

Categories     Breakfast

Time 15m

Yield 8 pancakes, 2 serving(s)

Number Of Ingredients 13

1 cup whole wheat flour
1/2 cup unbleached white flour
1/2 cup oat flour
2 teaspoons baking powder
1 teaspoon ground cinnamon
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 1/4 cups water
3/4 cup soymilk
1 tablespoon flax seed meal
1 tablespoon pure maple syrup
1 tablespoon canola oil
2 tablespoons canola oil (yes, again)

Steps:

  • In a large mixing bowl, whisk together the flours, baking powder, cinnamon, baking soda & salt, then set aside.
  • In another mixing bowl, whisk together the water, soy milk, flax meal, maple syrup & just 1 tablespoon of canola oil, blending well.
  • Pour wet ingredients into the flour mixture, & mix together with a wooden spoon.
  • Heat the 2 tablespoons of canola oil in a large frying pan over medium heat.
  • For each pancake, pour 1/2 cup of batter into the frying pan & spread into a 4-inch circle, then cook about 1 1/2 minutes, or until the tops are bubbly & the edges are dry.
  • Using a spatula, turn the pancakes over & cook for another minute, or until the bottoms are golden brown.
  • Serve hot with the topping of your choice.

Nutrition Facts : Calories 701.2, Fat 26.6, SaturatedFat 2.3, Sodium 1031.1, Carbohydrate 102.8, Fiber 13.9, Sugar 7.6, Protein 20

VEGAN OVERNIGHT PANCAKES



Vegan Overnight Pancakes image

These vegan pancakes are amazing and sweet! And if you don't want to bother with a lot of dishes this is a good recipe because you use the blender! Plus, you don't have to get up early to make them; make the night before and store in fridge. Gently stir fruit into the batter before cooking, if desired.

Provided by vegcandace

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Whole Grain Pancake Recipes

Time 8h45m

Yield 8

Number Of Ingredients 8

1 ½ cups almond milk
1 ⅓ cups spelt flour
2 tablespoons oil
1 tablespoon white sugar
1 teaspoon baking powder
1 teaspoon vanilla extract
¼ teaspoon salt
1 tablespoon water, or more as needed

Steps:

  • Pour milk into a blender. Add flour, oil, sugar, baking powder, vanilla extract, and salt. Blend for a few seconds until combined. Scrape flour off the sides and continue blending until smooth. Cover and refrigerate batter, 8 hours to overnight.
  • Blend water into the batter to restore the consistency.
  • Preheat oven to the lowest setting; place a plate inside.
  • Heat a nonstick skillet over medium heat. Pour a portion of the batter into the middle of the ungreased skillet. Cook until pancake starts to set and darken in color, 3 to 4 minutes. Flip and cook until browned on the other side, 1 to 2 minutes more. Place on the plate in the oven to keep warm. Repeat with remaining batter.

Nutrition Facts : Calories 116.7 calories, Carbohydrate 17.4 g, Fat 4.2 g, Fiber 0.9 g, Protein 2.9 g, SaturatedFat 0.5 g, Sodium 164.4 mg, Sugar 3.7 g

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  • 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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