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A+ Vegan Pancakes

A+ Vegan Pancakes

  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    35 m
bonlav

bonlav

Packed with all you need in a breakfast. You can freeze them and reheat in a toaster. YUM!

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Ingredients {{adjustedServings}} servings

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Original recipe yields 7 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 331 kcal
  • 17%
  • Fat:
  • 5.9 g
  • 9%
  • Carbs:
  • 60.6g
  • 20%
  • Protein:
  • 12 g
  • 24%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 646 mg
  • 26%

Based on a 2,000 calorie diet

Directions

  1. Whisk spelt flour, oat flour, baking powder, flaxseed meal, and salt together in a large mixing bowl.
  2. Stir soy milk, applesauce, agave nectar, and vanilla extract together in a separate bowl.
  3. Form a well in the center of the flour mixture and pour soy milk mixture into the well. Stir until the ingredients are just moistened; set aside for 15 minutes.
  4. Lightly oil and heat a griddle to medium heat.
  5. Spoon batter onto hot griddle, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes. Flip and continue cooking until golden brown on both sides, about 3 minutes more.
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Reviews

easy_meals_win
2

easy_meals_win

4/8/2014

I like to make these for myself and put them in the freezer so I can eat them throughout the month!However I am not a vegan so I substituted regular milk for soy milk and they turned out great!Be sure to use BAKING POWDER and NOT BAKING SODA they will turn out very salty and your pancakes will not rise.Thanks for the recipe bonlav!

Wendy G
0

Wendy G

3/4/2014

Had to tweak the recipe a little bit, based on what I had at home. Used whole wheat flour instead of spelt flour. Grounded my oats into oat flour. Used rice milk instead of soy milk. Didn't add blueberries. Loved the taste and texture of these! Will definitely be using this recipe again!!!

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