My Hop Pancakes Vegan Recipes
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories 100+ Breakfast and Brunch Recipes Pancake Recipes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories Pancakes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories Pancakes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories Pancakes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories Pancakes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories Pancakes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
MY-HOP PANCAKES
These delicious breakfast cakes are said to resemble those from a famous pancake house. When replacing milk for buttermilk, increase lemon juice to 1 1/2 tablespoons. Serve topped with butter.
Provided by drewface
Categories Pancakes
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- Mix the buttermilk, vegetable oil, and vanilla extract in a bowl; stir in the sugar. Whisk in the flour, baking powder, baking soda, and salt, combining the batter with just a few strokes to moisten. Leave the lumps.
- In a separate bowl, whisk the egg and lemon juice together; gently stir into the batter. Refrigerate the batter for at least 30 minutes, up to 1 hour.
- Heat a large skillet over medium heat and grease with the butter. Pour 1/3 cup of batter per pancake into the skillet and cook until bubbles appear on the surface, about 2 minutes. Flip with spatula and brown the other side, about 2 more minutes.
Nutrition Facts : Calories 193.9 calories, Carbohydrate 23.4 g, Cholesterol 28.6 mg, Fat 9.4 g, Fiber 0.5 g, Protein 4.1 g, SaturatedFat 2.4 g, Sodium 356.8 mg, Sugar 8.2 g
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