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
EGG FREE CORNMEAL PANCAKES
These egg free Cornmeal Pancakes are tender and sweet with flavors of cornbread. Super easy to whip up with ingredients you likely already have in your pantry, they are a nice change of pace from traditional pancakes. Top with butter and syrup - or add honey and fresh berries!
Provided by Lisa Ngo, Safely Delish
Time 15m
Number Of Ingredients 8
Steps:
- Heat electric skillet to 350F.
- Whisk together all dry ingredients in large bowl.
- Add all wet ingredients to dry ingredients (if batter is too thick, add 1 Tbsp of milk at a time until thinned to desired consistency - use a liquid measuring cup for liquids, for best results). Whisk or stir with large spoon until moistened. Batter will be slightly lumpy. Allow batter to rest for 2-3 minutes to thicken.
- Pour batter onto heated skillet to desired size. Cook until golden brown on first side, then carefully flip and cook until second side is golden brown.
- Remove from skillet. Add toppings of choice, and enjoy!
VEGAN CORNMEAL PANCAKES
This recipe makes for delicious pancakes that have more of a cornbread-like texture. They are easy and quick to whip up and taste good both sweet and savoury. Feel free to try add ins of your choice. The original comes from a German magazine called "Schrot und Korn", but Ive tweaked it quite a bit.
Provided by Lalaloula
Categories Breakfast
Time 25m
Yield 8 pancakes
Number Of Ingredients 7
Steps:
- Heat a non-stick frying pan or griddle over high heat.
- In a big bowl combine polenta, cornflour, spelt flour, sugar and salt.
- Add the sparkling water and vanilla extract and stir into a smooth, runny dough. If its too thick, add a bit more water. If its too thin, just stir in a bit more flour.
- Reduce the heat to medium and ladle about 1/4 cup batter per pancake into the skillet. Once bubbles rise to the surface of the pancake, flip it and cook on the other side until golden brown.
- Continue doing this until all dough has been used.
- Serve with condiments of choice. We especially enjoyed these with cheese and jam.
CORNMEAL PANCAKES
I like to joke that these pancakes are so light, you have to hold them down! When we have a chance, we make them with freshly ground cornmeal bought at local festivals. -Betty Claycomb, Alverton, Pennsylvania
Provided by Taste of Home
Time 30m
Yield 12 pancakes.
Number Of Ingredients 9
Steps:
- Combine the first five ingredients. In another bowl, whisk eggs, milk and oil; stir into dry ingredients just until moistened. Pour batter by 1/4 cupfuls onto a lightly greased hot griddle. Turn when bubbles on top begin to pop; cook until second side is golden brown. Serve with syrup.
Nutrition Facts : Calories 321 calories, Fat 13g fat (2g saturated fat), Cholesterol 67mg cholesterol, Sodium 709mg sodium, Carbohydrate 42g carbohydrate (7g sugars, Fiber 1g fiber), Protein 8g protein.
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