Fluffy Vegan Pancakes
These fluffy vegan pancakes are delicious and easy to make with pantry staple ingredients.
Ingredients
- 1 cup whole wheat flour sub Bob's red mill gluten free all purpose flour for gluten-free
- 1.5 tbsp maple syrup
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp distilled white vinegar
- 2 tbsp applesauce
- 1 tsp vanilla extract
- ½ tbsp flaxseed
- 1.25 tbsp water
- 1 tbsp oil
- pinch salt
- ¾ cup plant-based milk
- 1 tsp cinnamon
Maple Peanut Butter Spread
- 2 tbsp maple syrup
- 1 tbsp peanut butter
Instructions
- Mix together. the flaxseed and water. Let it sit aside for 5 minutes.
- Mix remaining wet ingredients together in a mixing bowl and then add the flax egg mixture.
- Stir in baking soda and baking powder. Then add flour and salt. Finally the cinnamon.
- Heat a small skillet or griddle over medium heat.
- Scoop about 1/4 cup of batter in the pan and form it into a circle. Cook until you start to see small bubbles form. Then flip with a spatula and repeat (about 2 minutes per side).
- Repeat until all batter is used.
Peanut Butter Maple Spread
- Mix together peanut butter and maple syrup. Spread over top of pancakes for topping.
- Serve warm with maple syrup or maple peanut spread, fruit, chocolate chips, or nuts as topping.
Notes
These can be made gluten-free with a 1:1 substitution of Bob's Red Mill gluten free all purpose baking flour.
Nutrition
Serving: 1pancakeCalories: 150kcalCarbohydrates: 24gProtein: 4gFat: 5gSaturated Fat: 1gSodium: 227mgPotassium: 123mgFiber: 3gSugar: 8gCalcium: 109mgIron: 1mg
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