Nutty Vegan Pancakes Recipes

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WHOLE WHEAT FLUFFY VEGAN PANCAKES



Whole Wheat Fluffy Vegan Pancakes image

This whole wheat vegan pancake recipes is sure to be your new go-to for easy, fluffy and delicious pancakes.

Provided by Deryn Macey

Categories     Breakfast

Time 15m

Yield 2

Number Of Ingredients 7

1 cup whole wheat flour (120 g)
1 tbsp baking powder
1/2 tsp sea salt
1 cup unsweetened almond milk (250 ml)
2 tbsp pure maple syrup (30 ml)
1/2 tsp cinnamon, optional
1 tsp pure vanilla extract, optional

Steps:

  • Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
  • Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. The batter will be thick and slightly lumpy.
  • Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
  • If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.
  • Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.
  • Repeat with the remaining batter then serve right away with your favourite pancake toppings like fresh fruit and maple syrup.

Nutrition Facts : ServingSize 1/2 of recipe, Calories 276 calories, Sugar 12 g, Fat 3 g, Carbohydrate 57 g, Fiber 6 g, Protein 9 g

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