Vegan Oat And Walnut Pancakes Recipes
VEGAN OAT AND WALNUT PANCAKES
Posted in response to a request for vegan breakfast ideas, these pancakes include no dairy and no eggs...perfect for a healthy vegan breakfast. From the moosewood cookbook.
Provided by Pepper Monkey
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a large bowl, sift flours and all dry ingedients together.
- In another bowl mix wet ingredients.
- Make a well in the middle of the dry ingredients and pour in wet ingredients.
- Stir to combine.
- Oil a griddle and pour about 1/4 cup of batter for each pancake.
- Cook until golden brown on both sides.
THE BEST VEGAN OAT & WALNUT WAFFLES (OR PANCAKES)
Our Sunday tradition entails that my hubby make waffles for me and the boys (3 and 5). We tried this recipe this morning and it was the BEST waffles he's made by far! This recipe is from Moosewood Resturant and is listed exactly as they wrote it. Here are my adaptions: We omitted the walnuts due to allergies. We used all unbleached flour. We decreased the soy milk by 1/3 cup and added a glob of vanilla yogurt instead. We used sugar instead of maple syrup. Lastly, we doubled the recipe for the four of us because we love leftovers for the next morning! (though I only added one tbsp of oil instead of two) This could be used for pancakes also. Follow-up: since posting this recipe, I tried as pancakes. While the taste was good, I prefer the waffles.
Provided by Zenmaria
Categories Breakfast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
- In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
- In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
- make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
- Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
- After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
- Preheat waffle iron and lightly oil to prevent sticking.
- Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.
VEGAN OAT BANANA PANCAKES
These vegan banana oat pancakes are the perfect way to use up ripe bananas and enjoy a healthy and delicious breakfast.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 8
Steps:
- Add the oats to a blender and blend into a fine flour consistency. Add the rest of the ingredients and blend into smooth batter.
- Use oat flour instead of oats or make oat flour in a small blender or food processor. Mash the banana in a mixing bowl then add the oat flour and the rest of the ingredients and mix into smooth batter.
- Heat a lightly greased nonstick pan over medium heat.
- Add approximately ¼ to ⅓ cup scoops of batter to the pan and cook until bubbles appear on top of the pancakes and the edges appear firm, dry and golden brown. Flip and cook for another 60-90 seconds.
- Repeat with remaining batter then serve with your favourite pancake toppings like maple syrup and fresh fruit.
Nutrition Facts : ServingSize half of recipe, Calories 372 calories, Sugar 20 g, Sodium 96 g, Fat 1.5 g, Carbohydrate 73 g, Fiber 8 g, Protein 9 g
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4.6/5 (41)Servings 6Cuisine AmericanTotal Time 35 mins
- Heat a griddle or large skillet (preferably cast iron - see notes) on medium-low to medium heat. Using a paper towel, rub on a bit of oil. Each pancake takes about 7-8 minutes total to cook, so if you can only fit one pancake on your griddle, use 2 pans at once to reduce the total cooking time.
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5/5 (2)Category BreakfastCuisine AmericanCalories 205 per serving
- Place all ingredients into a high-power blender. I use Vitamix, but there are other great blenders out there that work well too.
- Place skillet on range on medium heat. Allow it to heat up for just a minute or two. Poor about 1/4 -1/3 cup worth of batter onto the skillet and spread slightly, as needed. Once bubbles start forming at the center of the batter, flip the pancake over and cook for just another minute or two.
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From healthiersteps.com
Ratings 177Total Time 11 minsCategory BreakfastCalories 109 per serving
- Place all the ingredients in a blender, roll oats, almond milk, maple syrup, banana, vanilla, baking powder, salt. Process until completely smooth.
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4.7/5 (83)Total Time 30 minsCategory BreakfastCalories 240 per serving
- To a large bowl, add oat flour, gluten-free flour, almond flour, baking powder, salt, cinnamon, ginger (optional), and nutmeg (optional). Whisk to combine and set aside.
- To a separate mixing bowl, add bananas and mash. Then add melted coconut oil, vanilla extract, maple syrup, and non-dairy milk and whisk to combine. If the coconut oil hardens or clumps, it's not a big deal. You can microwave (for 45 seconds - 1 minute) to remelt - otherwise proceed.
- Add the wet ingredients to the dry ingredients and gently fold everything together. Then add the chopped walnuts and oats and gently fold/mix until the batter is well combined. It should be thick but pourable/scoopable.
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5/5 (6)Calories 206 per servingCategory Breakfast
- In a mixing bowl, stir together 1¾ C oat flour, 2 tbsp ground flaxseed, 2 tsp baking powder and 1½ tbsp sugar.
- Next, stir in 1½ tbsp oil, 1 tsp vanilla extract and 1½ C plant-based milk. Make sure there aren’t any large clumps of dry ingredient left (mix thoroughly).
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From fooduzzi.com
5/5 (2)Category BreakfastCuisine AmericanTotal Time 30 mins
- Mix your almond milk and vinegar together in a small bowl or measuring cup. This will be your homemade “buttermilk.”
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- Heat a non-stick pan over medium heat. Melt a little vegan butter and add 1/4 cup of batter to the pan. Allow bubbles to form and pop and then flip, taking care not to burn. If the pancakes are too dark, turn the temperature down a bit. Cook on the other side until golden, and then move to a plate so you can continue cooking your pancakes. I got 7 total.
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- Put the oats, flaxseeds, baking powder, cinnamon, salt, and optional cloves in a food processor and process until the consistency of flour.
- Add the bananas and milk and process until smooth. Add the walnuts and pulse just until evenly incorporated.
- Heat a large nonstick skillet over medium heat until hot enough that drops of water dance across it. If you don’t have a nonstick skillet, mist a regular skillet with cooking spray. Use about 1⁄4 cup of batter per pancake.
- Cook the pancakes in small batches; don’t crowd them in the skillet. About three pancakes will fit in one large skillet. Spread the batter with a silicone spatula so the pancakes aren’t too thick.
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From theplantbasedschool.com
4.8/5 (5)Total Time 30 minsCategory Breakfast, DessertCalories 228 per serving
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