Vegan Protein Pancakes With Apple Syrup Recipes

VEGAN APPLE PANCAKES

Vegan Apple Pancakes image

These fluffy vegan apple pancakes are perfect for a lazy fall breakfast. With applesauce and cinnamon in the batter and extra apple slices on top, they're tasty and easy to make.

Provided by Sophie & Paul

Time 15m

Number Of Ingredients 8

Ingredients

1/2 cup applesauce
1 cup soy milk
2 tbsp oil
1 1/2 cups flour
2 tbsp sugar
1 tbsp baking powder
1 tsp cinnamon
2 apples (thinly sliced)

Steps:

Combine applesauce, soy milk and oil into a wet mixture.
Whisk together flour, sugar, baking powder and cinnamon to make a dry mix.
Combine wet and dry mixture into a smooth, slightly thick batter.
Preheat a slightly greased non-stick pancake pan or griddle on medium heat.
Spoon or pour batter into the hot pan to form circles. Use about 1/4 cup (4 tablespoons) of batter per pancake. Top each circle with apple slices.
When small bubbles appear on the top of the pancakes and their base is golden brown (this takes around 2 minutes), carefully flip the pancakes over. Cook for another two minutes.
Take the pancakes out of the pan to stack them or serve immediately. Top with extra applesauce, maple syrup, fresh berries or dark chocolate. The apple pancakes are best served while still warm.

Nutrition Facts : ServingSize 1 pancake, Calories 116 kcal, Carbohydrate 21 g, Protein 2 g, Fat 3 g, SaturatedFat 1 g, Sodium 12 mg, Fiber 1 g, Sugar 7 g

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

Ingredients

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

VEGAN PROTEIN PANCAKES WITH APPLE SYRUP

Vegan Protein Pancakes with Apple Syrup image

These were inspired by a secret recipe for pancakes from a breakfast restaurant. I made the 'apple syrup' because I grew tired of maple syrup. I like to change up the types of fruit and nuts in this recipe, too. Be careful if you're cooking for more than 2 people, though; I cook for just my husband and myself and this recipe only makes 8 small pancakes.

Provided by CourtneyLyn

Categories Breakfast and Brunch Pancake Recipes Whole Grain Pancake Recipes

Time 35m

Yield 8

Number Of Ingredients 19

Ingredients

1 apple, chopped
¼ cup orange juice, or as needed
2 tablespoons butter
2 tablespoons granular no-calorie sucralose sweetener (such as Splenda®)
1 teaspoon ground allspice
3 pieces candied ginger, minced
½ cup granola
¼ cup soy milk
¼ cup egg substitute
¼ cup whole wheat flour
2 tablespoons applesauce
2 tablespoons slivered almonds
2 tablespoons fresh blueberries
2 tablespoons wheat germ
1 tablespoon vanilla extract
1 tablespoon granular sucralose sweetener (such as Splenda®)
1 teaspoon ground cinnamon
½ teaspoon baking soda
½ teaspoon baking powder

Steps:

Combine apple, orange juice to cover, butter, sucralose, allspice, and candied ginger in a small saucepan and bring to a boil. Reduce heat to simmer and let the syrup cook until pancakes are ready to serve.
Mix granola, soy milk, egg substitute, flour, applesauce, almonds, blueberries, wheat germ, vanilla extract, sucralose, cinnamon, baking soda, and baking powder together in a bowl to make the batter.
Heat a nonstick griddle over medium-low heat. Spoon about 1/4 cup of the batter onto the griddle and cook until browned, about 2 minutes. Flip and cook for 1 minute more. Transfer pancake to a plate and cover to keep warm. Repeat with remaining batter. Serve with apple syrup.

Nutrition Facts : Calories 130.7 calories, Carbohydrate 14.9 g, Cholesterol 7.7 mg, Fat 6.3 g, Fiber 2.4 g, Protein 3.8 g, SaturatedFat 2.3 g, Sodium 151.3 mg, Sugar 6.1 g

PROTEIN-PACKED VEGAN PANCAKES

Protein-Packed Vegan Pancakes image

Delicious high-protein vegan pancakes. Easy to make and full of flavor. Serve with maple syrup, if desired.

Provided by Ellie

Categories 100+ Breakfast and Brunch Recipes Pancake Recipes

Time 35m

Yield 6

Number Of Ingredients 11

Ingredients

1 cup ice cold water
4 tablespoons dry vegan egg replacer (such as VeganEgg®)
1 cup all-purpose flour
1 cup blanched almond flour
4 tablespoons flax seed meal
2 tablespoons white sugar
2 teaspoons baking powder
1 teaspoon baking soda
2 cups almond milk
5 tablespoons vegan butter, or more as needed, divided
2 teaspoons vanilla extract

Steps:

Combine ice cold water and vegan egg replacer in a large bowl; beat with an electric mixer until thick.
Stir together all-purpose flour, almond flour, flax seed meal, sugar, baking powder, and baking soda in a second bowl until well combined. Beat almond milk, 4 tablespoons vegan butter, and vanilla extract in a third bowl. Add flour mixture and almond milk mixture alternately to the vegan egg mixture, with blender set on medium speed.
Melt 1 tablespoon vegan butter in a skillet over medium heat. Pour 1/2 cup pancake batter into the pan; cook until bubbles form on the top and batter is set on the bottom, 2 to 3 minutes. Flip pancake and cook until light brown on the other side, about 2 minutes. Repeat with remaining batter, adding more vegan butter as necessary.

Nutrition Facts : Calories 367.5 calories, Carbohydrate 34.6 g, Fat 22.5 g, Fiber 4.4 g, Protein 7.8 g, SaturatedFat 3.5 g, Sodium 527 mg, Sugar 7.7 g

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