Vegan Pancakes

Name: Vegan Pancakes
Total time: 45 min
Ingredients: 1 ½ cups white whole-wheat flour (see Tip); 2 teaspoons baking powder; ¼ teaspoon salt; 1 ½ cups unsweetened almond milk or other unsweetened nondairy milk; ¼ cup unsweetened applesauce; 2 tablespoons coconut oil, melted; 1 tablespoon sugar; 1 teaspoon vanilla extract

Rating: 4.7 stars

10 Ratings
10 Reviews

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. Source: EatingWell.com, February 2017

Devon O'Brien

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Ingredients

1 ½ cups white whole-wheat flour (see Tip)
2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups unsweetened almond milk or other unsweetened nondairy milk
¼ cup unsweetened applesauce
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 teaspoon vanilla extract

Directions

Step 1

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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Step 2

Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
Step 3

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

Serving Size: 2 (4-inch) pancakes

Per Serving:

174 calories; 5.6 g total fat; 4.1 g saturated fat; 281 mg sodium. 124 mg potassium; 26.8 g carbohydrates; 3.4 g fiber; 3 g sugar; 5.8 g protein; 128 IU vitamin a iu; 6 mcg folate; 165 mg calcium; 4 mg iron; 11 mg magnesium; 2 g added sugar;

Exchanges:

1 1/2 starch, 1 fat

Reviews (10)

Read More Reviews

10 Ratings

5 star values: 8
4 star values: 1
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

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Carla Benedict

09/21/2019

I loved these pancakes. My daughter cannot eat diary and these were great. My son does not care for vegan foods loved them. They are very filling. Read More

Rebecca Fox

04/15/2019

Love these. My only problem is I can't get them to not cook completely flat. So it's more like a crispy treat. A delicious treat but certainly Not a pancake. Love when I can find recipes that the kids dig too. Thanks so much. Read More

Allyne Marriott

02/09/2019

To cut down on the fat and calories I omitted the oil and added water instead. I also used 100% whole wheat flour. I made 16 pancakes 1/4 cup batter each. Now each pancake is only 61 calories 0.8g fat 10.8g carbs 2.2g protein. And 100% delicious! Read More

wishuponadish@gmail.com

09/11/2018

Didn't change a thing but am disappointed that my meal planner weighed in at 324 calories per two pancake serving. Will try to work with exchanging the higher caloric ingredients with better options. My normal regular pancakes are 350. Read More

ROBERTA FATUR

03/24/2018

Tried this recipe without changing anything. It was good not great. Replaced coconut oil with olive oil and store applesauce with my homemade sugar free sauce. Now they are to my taste Great!! When making applesauce I add fresh lemon juice and apple pie spice. I use soymilk. allowing the batter to rest makes a big difference. I also cook for one so I took the extras around to my neighbors every one loved them no one could believe they were vegan.!! Thanx for sharing!raf Read More

Aurora

12/30/2017

The taste is great but when I put all the ingredients into my diet app it came with a whopping 252 cals PER PANCAKE. So I don't know where the nutrional info comes from but I stick with the one my app gives me. I want to lose weight and then this could be the difference between gaining or losing weight. Read More

Judy Delucchi

10/22/2017

Pancakes and peanut butter? To my surprise it was delicious. Pancakes were good and it was filling. I m cooking for one so I saved some batter for tomorrow and froze some pancakes for later. I can see I m either going to halve these recipes or I ll be up to my ears in leftovers!! Read More

ajane

09/09/2017

I used normal wholemeal flour and halved the oil and they held together and cooked perfectly. Really nice and light after leaving the batter for 15 minutes. Kept the remaining batter in the fridge overnight and used for breakfast the next day and the batter was even better! Love this recipe:) Read More

MZTechmom

07/08/2017

WOW! The best pancakes Ive ever had. Been looking to adopt a vegan lifestyle and still be able to eat my beloved pancakes. Came across this recipe and it is hands-down way better than any box brand or sweet potatoe pancake in the world! Thank you so much for sharing this recipe. Read More