Vegan Whole Wheat Apple Pancakes Recipes
VEGAN APPLE PANCAKES
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
Categories Breakfast
Time 15m
Number Of Ingredients 8
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
WHOLE-WHEAT APPLE PANCAKES
Steps:
- Preheat the oven to 250. Put the apple in a microwave-safe bowl and tightly cover with plastic wrap; microwave on high until softened, about 2 minutes.
- In a large bowl, whisk the flours, baking powder, baking soda and salt. In a small bowl, whisk the buttermilk, nonfat milk, eggs and honey, then slowly add the dry ingredients, stirring until just combined.
- Heat a large nonstick griddle or skillet over medium heat. Spoon 1/4 cup batter onto the griddle for each pancake and sprinkle each with apple, then drizzle a little more batter over the apple. Cook until the tops are bubbly and the edges are dry, about 2 minutes. Flip and cook until golden brown, 1 to 2 more minutes. Keep the pancakes warm on a baking sheet in the oven while making the rest.
- Place 2 pancakes on each plate. Drizzle with the syrup.
- Recipe adapted from Ellie Krieger's book, So Easy: Luscious Healthy Recipes for Every Meal of the Week (Wiley)
Nutrition Facts : Calories 230, Fat 3 grams, SaturatedFat 1 grams, Cholesterol 75 milligrams, Sodium 290 milligrams, Carbohydrate 46 grams, Fiber 3 grams, Protein 8 grams
VEGAN APPLE WHOLE WHEAT PANCAKES
I play around with different pancakes all the time, and I love how this particular combo turned out. I really think the coconut oil is a big part of what makes the texture, so if you can use it I highly recommend you do! If not, a substitution would surely work, but won't be the same. For milk, you can easily use soy, hemp, hazelnut, oat, rice, or whatever you prefer. The vital wheat gluten can be replaced with any high protein flour for similar results. Soy flour would be a good option. If you don't have it on hand, regular flour will do. I recommend serving with walnuts or pecans and if you use syrup, that you go with just the tiniest bit of the real stuff - these are sweet on their own thanks to the applesauce.
Provided by Meliska
Categories Breakfast
Time 40m
Yield 4-8 pancakes, 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Combine dry ingredients.
- Add wet ingredients and mix well. If your milk is cold, mix your coconut oil in with the dry ingredients first so it doesn't clump up on you.
- You can cook them just like this, or let soak overnight to reduce the phytic acid content of the flour.
Nutrition Facts : Calories 452.2, Fat 10.7, SaturatedFat 6.5, Sodium 2327, Carbohydrate 84.5, Fiber 10.3, Sugar 0.3, Protein 13.2
WHOLE WHEAT CINNAMON APPLE PANCAKES
Cinnamon is good. Apple is good. And whole wheat is good. So put them together, and you have a scrumptiously healthy breakfast! These all-natural pancakes would be lovely with warm maple syrup, or fresh fruit and a little cream. Recipe is from Light and Tasty's April/May 2005 issue.
Provided by A Messy Cook
Categories Breakfast
Time 25m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Combine first four ingredients in large bowl.
- Combine next four ingredients in separate bowl, and stir into dry ingredients just until moistened.
- Stir in chopped apple.
- Pour batter by 1/3 cupfuls onto a hot nonstick skillet coated with nonstick cooking spray; turn when bubbles form on top and cook until second side is golden brown.
Nutrition Facts : Calories 249.4, Fat 4.9, SaturatedFat 1.1, Cholesterol 72.1, Sodium 510.2, Carbohydrate 43.7, Fiber 5.7, Sugar 8.4, Protein 10.9
VEGAN WHOLE WHEAT PANCAKES
These whole wheat pancakes are a time-tested hit in my house. You could easily make them nut free with soy or rice milk or gluten free with oat flour!
Provided by CookingLizard26
Categories Pancakes
Time 35m
Yield 6
Number Of Ingredients 11
Steps:
- Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
- Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
- Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
- Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.
Nutrition Facts : Calories 139 calories, Carbohydrate 20.5 g, Fat 5.8 g, Fiber 2.9 g, Protein 3.1 g, SaturatedFat 4 g, Sodium 404.8 mg, Sugar 5.4 g
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