A+ Vegan Pancakes recipe

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Ingredients

2 cups spelt flour
2 cups oat flour
2 tablespoons baking powder
¼ cup ground flaxseed meal
½ teaspoon salt
3 ½ cups low-fat vanilla soy milk
¼ cup applesauce
2 tablespoons agave nectar
1 ½ tablespoons vanilla extract
2 cups blueberries

Nutrition Info

330.6 calories
carbohydrate: 60.6 g
cholesterol: : -
fat: 5.9 g
fiber: 6.6 g
protein: 12 g
saturatedFat: 0.6 g
servingSize: -
sodium: 645.6 mg
sugar: 14 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

7 pancakes

Recipe Note

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

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