healthy vegan pancakes

How to make delicious, fluffy vegan pancakes! Made without eggs and without milk, these healthy pancakes are perfect for breakfast and come together fast.

Vegan Pancakes

all-purpose flour

baking powder

cinnamon (optional)

salt

almond milk

maple syrup

olive oil (or canola oil

vanilla extract

lemon

If you’d like to keep the pancakes warm between batches, preheat the oven to 200 degrees F.

In the bottom of a large mixing bowl, whisk together the white whole wheat flour, all-purpose flour, baking powder, cinnamon (if using), and salt. In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, oil, vanilla, and lemon zest (if using).

Make a well in the center of the dry ingredients, then pour in the wet ingredients. By hand with a spatula or wooden spoon, stir the batter gently, just until the flour disappears. The mixture will still look lumpy. Set the bowl aside and let it rest for a few minutes while you heat the skillet.

Heat a large nonstick skillet or griddle over medium-low heat. Once the skillet is fully heated (a sprinkle of water should sizzle on contact), lightly brush the skillet with oil if needed (some nonstick griddles do not need any oil at all). Drop the batter by 1/4 cupfuls onto the griddle, using the back of a spoon or measure cup to spread the batter out a little. Cook on the first side until small bubbles form on top and the edges look dry, about 2 to 3 minutes. Gently flip the pancakes and cook on the other side until browned and the centers are cooked through, about 1 to 2 minutes more. Enjoy immediately or transfer to a baking sheet and place in the oven to keep warm.

https://content.jwplatform.com/videos/NVl7TjzQ.mp4

Fluffy, soft, simply delicious oat flour pancakes made with just 6 ingredients. These golden beauties are vegan, maple sweetened, soy-free, gluten-free, and oil-free!Yield: makes eight pancakes; nutrition information is for 2 pancakes

Vegan Oat Flour Pancakes

oat flour

fine sea salt

Tablespoon baking powder

⅓ cups canned lite coconut milk (Shake can very well before opening.)

maple syrup (Plus more for serving.)

Tablespoon vanilla extract

Mix dry:

In a mixing bowl whisk together the oat flour, salt, and baking powder.

Mix wet:

In a small bowl combine the coconut milk, maple syrup, and vanilla. The maple syrup is heavy and will sink to the bottom, so stir the mixture well then immediately pour into the dry ingredients. Whisk just until there&#039;s no visible dry flour. Let stand 5 minutes.

Preheat:

Preheat a non-stick skillet or electric griddle over medium heat.

Cook pancakes:

Once the cooking surface is hot enough that a drop of water sizzles, pour a scant ⅓ cup of batter onto the pan/griddle. Personally, I prefer to cook oat flour pancakes at a slightly lower heat than all-purpose flour pancakes. You may need to adjust the heat slightly during cooking to get it just right. Flip pancakes when bubbles appear across the top and the underside is golden. Cook for another 90 seconds to 2 minutes or until cooked through and golden on both sides.

Serve:

Serve warm with maple syrup and any other toppings you enjoy, such as vegan yogurt, butter, fresh berries, or nut/seed butter.

https://content.jwplatform.com/videos/EByfLvB8.mp4

Made with whole-grain oat flour, these easy vegan pancakes will keep you full and happy all morning! They're fluffy, moist, lightly sweetened with maple syrup, and made with just 5 ingredients. Oil-free, gluten-free and free from soy, nuts, and refined sugar.

Oat Flour Pancakes

Light and fluffy Vegan Spelt Pancakes. Whole grain, sugar free &amp; simple, but also super tasty and satisfying. Quick to make too!

Vegan Spelt Pancakes

flax seed

water

/ 30 mls apple cider vinegar

flour

baking soda

Mix the flax seed with the water and set aside to gel.

Pour the milk into a medium bowl and add the vinegar. Leave for a couple of minutes while you get the dry ingredients ready.

Put the flour, the baking powder, baking soda and salt into a mixing bowl and whisk them together to combine.

Add the vanilla extract, oil and the flax mixture to the milk mixture and whisk well together.

Pour the liquid mixture into the dry ingredients and stir or whisk gently together. Don&#x27;t over mix. Just enough so that no dry flour is visible.

Heat a pan/griddle over a medium-low  heat and add a little oil or vegan butter.

When the pan is hot pour the batter into the pan in rounds, leaving at least an inch of space around each one because they do expand a bit and you also need to be able to get in there easily to flip them when they are ready too. To keep them all the same size use a ladle or a measuring cup. ⅓ of a cup per pancake is a nice amount for a decent sized pancake but you could use ¼ cup to make them smaller.

Leave the pancakes well alone until you start to see lots of small bubbles appearing and popping all over the top, not just on the edges. See my pictures in the post above for what that looks like. When you see popped bubbles all over, flip the pancakes gently.

Cook for another minute or two until the bottoms are golden then remove from the pan. Repeat until all of the batter is used up.

https://content.jwplatform.com/videos/AfB7dCmt.mp4

Light and fluffy Vegan Spelt Pancakes. Whole grain, sugar-free, simple, but also super tasty and satisfying. Quick to make too!

Top 3 healthy vegan pancakes recipes from across the web

The most viewed healthy vegan pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Pancakes

Vegan Oat Flour Pancakes

Vegan Spelt Pancakes

Top 3 healthy vegan pancakes recipes from across the web

The most viewed healthy vegan pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Pancakes

Vegan Oat Flour Pancakes

Vegan Spelt Pancakes

The most viewed healthy vegan pancakes recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine