Vegan Pancakes
Vegan Pancakes
Course: Recipes, MainDifficulty: EasyServings
4
servingsTotal time
30
minutesPer Serving: 174 calories; protein 5.8g; carbohydrates 26.8g; dietary fiber 3.4g; sugars 3.4g; fat 5.6g; saturated fat 4.1g
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.
Ingredients
Â
1 ½ cups white whole-wheat flour2 teaspoons baking powder
¼ teaspoon salt
1 ½ cups unsweetened almond milk or other unsweetened nondairy milk
2 tablespoons coconut oil, melted
1 tablespoon sugar
1 teaspoon vanilla extract
Directions
- Whisk flour, baking powder and salt in a large bowl. Whisk milk, banana if using, 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.
- Let the batter sit, without stirring, for 10 to 15 minutes.
(As the batter rests, the baking powder forms bubbles that create fluffy pancakes.) - 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.
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