Recipes ofStacey Hendriks

Nutritionist · ABN: 92511714336

What you eat impacts on how you feel, look, perform and your longterm health.

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Vegan Pancakes

Thursday, February 13, 2020
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Portions
6
Ingredients
or1.5 cups of whole wheat flour (180 g)
or2 tsps of baking powder (10 g)
or1.5 cups of almond milk, unsweetened, (393 g)
or1/4 cup of applesauce, (61 g)
or2 tbsps of oil, coconut (27 g)
or1 tbsp of sugar (9 g)
or1 tsp of vanilla extract (4 g)
Preparation
1.
Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, 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.
2.
Let the batter sit, without stirring, for 10 to 15 minutes. (As the batter rests, the baking powder forms bubbles that create fluffy pancakes.)
3.
Coat a large nonstick skillet or griddle with cooking spray; heat over medium heat. Without stirring the batter, measure out pancakes using about ¼ 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.
4.
Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Nutritional information
Per 100 gPer portion (114 g)% DRI
Energy145 kcal166 kcal8 %
Fat5 g6 g9 %
Fatty acids, total saturated3 g4 g20 %
Cholesterol0 mg0 mg0 %
Sodium44 mg50 mg2 %
Carbohydrate23 g26 g9 %
Sugars3 g3 gremove
Fiber3 g3 g14 %
Protein4 g4 gremove