Vegan Cocoa Cinnamon Pancakes 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

ZUCCHINI COCOA PANCAKES



Zucchini Cocoa Pancakes image

Vegan, gluten-free pancakes made with banana, zucchini, unsweetened cocoa powder, and flaxseed. These zucchini cocoa pancakes make a perfect low-calorie breakfast while adding more greens to your diet.

Provided by Megan Olson

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Banana Pancake Recipes

Time 34m

Yield 2

Number Of Ingredients 14

2 tablespoons water
1 tablespoon flax seeds
½ cup unsweetened almond milk
1 very ripe banana, mashed
¼ cup shredded zucchini
¼ teaspoon vanilla extract
½ cup gluten-free all-purpose flour
1 tablespoon unsweetened cocoa powder
1 ½ teaspoons brown sugar baking blend (such as Truvia®)
½ teaspoon baking powder
¼ teaspoon baking soda
¼ teaspoon ground cinnamon
1 pinch sea salt
cooking spray

Steps:

  • Combine water and flax seeds in a small bowl. Refrigerate until mixture thickens and has an egg-like consistency, 15 to 30 minutes. Stir in almond milk, banana, zucchini, and vanilla extract.
  • Mix flour, cocoa powder, brown sugar baking blend, baking powder, baking soda, cinnamon, and sea salt together in a bowl. Pour in flax mixture; stir until batter is just combined.
  • Heat a large griddle over medium heat and spray with cooking spray. Drop 1/3 cup batter onto the griddle and cook until bubbles form and bottoms are golden brown, about 5 minutes. Flip and cook until browned on the other side, 4 to 6 minutes. Transfer to a baking rack to cool. Repeat with remaining batter.

Nutrition Facts : Calories 226.4 calories, Carbohydrate 46.5 g, Fat 5 g, Fiber 7.9 g, Protein 5.9 g, SaturatedFat 0.5 g, Sodium 482.7 mg, Sugar 10.4 g

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