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Make classic light and fluffy pancakes vegan with this easy recipe. Try them topped with your favorite nut butter, maple syrup and fresh berries for a satisfying breakfast.

Devon O'Brien
Source: EatingWell.com, February 2017

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Read the full recipe after the video.

Recipe Summary test

active:
30 mins
total:
45 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing--it will make the pancakes tough.

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  • Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)

  • Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about 1/4 cup batter per pancake and pour into the pan (or onto the griddle). Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Repeat with the remaining batter, coating the pan with cooking spray and reducing the heat as needed.

Tips

Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.

Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.

Nutrition Facts

174 calories; protein 5.8g; carbohydrates 26.8g; dietary fiber 3.4g; sugars 3.4g; fat 5.6g; saturated fat 4.1g; vitamin a iu 128.1IU; vitamin c 0.1mg; folate 6.4mcg; calcium 165.4mg; iron 4.5mg; magnesium 10.5mg; potassium 123.7mg; sodium 281mg; added sugar 2g.
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