Fluffy Vegan Pancakes
NUTRITION
Makes 2 servings. Per Serving:
332
Calories
6g
Fat
57g
Carbs
10g
Protein
INGREDIENTS
– 1/2 cup (120g) unsweetened applesauce
– 1/2 cup (120g) nondairy milk
– 1 tbsp lemon juice
– 1-2 tbsps maple syrup (optional)
– 1 tsp vanilla extract
– 1 1/4 cup (150g) oat flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp
– 1/2 cup (120g) nondairy milk
– 1 tbsp lemon juice
– 1-2 tbsps maple syrup (optional)
– 1 tsp vanilla extract
– 1 1/4 cup (150g) oat flour
– 1/2 tsp baking powder
– 1/2 tsp baking soda
– 1/4 tsp
DIRECTIONS
1. Whisk together the applesauce, nondairy milk, maple syrup, lemon juice, and vanilla.
2. Add the dry ingredients. Stir to combine (don’t over mix just until all the lumps are gone).
3. Heat a non-stick skillet over low heat.
4. Scoop about 1/4 cup of batter per pancake into the pre-heated pan.
5. Cook for 4-5 minutes or until the edges are starting to brown. Flip. Cook another 4-5 minutes. Take your time, low and slow is really the secret here.
6. Repeat until all the batter is gone (I usually get 6 pancakes per batch)
7. Top with fruit, maple syrup, chocolate chips, etc. Enjoy!
2. Add the dry ingredients. Stir to combine (don’t over mix just until all the lumps are gone).
3. Heat a non-stick skillet over low heat.
4. Scoop about 1/4 cup of batter per pancake into the pre-heated pan.
5. Cook for 4-5 minutes or until the edges are starting to brown. Flip. Cook another 4-5 minutes. Take your time, low and slow is really the secret here.
6. Repeat until all the batter is gone (I usually get 6 pancakes per batch)
7. Top with fruit, maple syrup, chocolate chips, etc. Enjoy!
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