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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (209g) Recipe makes 2 servings |
||
| Calories 438 | ||
| Calories from Fat 149 | (34%) | |
| Amount Per Serving | %DV | |
| Total Fat 16.6g | 25% | |
| Saturated Fat 2.1g | 10% | |
| Monounsaturated Fat 4.3g | ||
| Polyunsaturated Fat 8.6g | ||
| Trans Fat 0.0g | ||
| Cholesterol 0mg | 0% | |
| Sodium 577mg | 24% | |
| Potassium 219mg | 6% | |
| Total Carbohydrate 61.1g | 20% | |
| Dietary Fiber 3.3g | 13% | |
| Sugars 7.1g | ||
| Protein 11.9g | 23% | |
5 Minute Vegan Pancakes
SERVES 2 , 6 -8 pancakes
Ingredients
- 1 cup flour (whichever kind you prefer)
- 1 tablespoon sugar (I used organic cane sugar)
- 2 teaspoons baking powder
- 1/8 teaspoon salt
- 1 cup soymilk
- 2 tablespoons vegetable oil
Directions
1
Set out all your ingredients.2
Set a stove element with a pan to medium heat.3
Combine the 4 dry ingredients (flour, sugar, baking powder, salt) in a bowl.4
Add the soy milk and vegetable oil to your mixture.5
Mix until smooth.6
Now the pan should be ready for your batter, so spoon one pancakes' worth of the mixture into the pan.7
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.8
Repeat until the batter is gone, and try not to eat them all while you're cooking them.
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- Course > Breakfast > Pancakes & Waffles
- Preparation > Time to Make > < 15 mins
- Preparation > Simple > Beginner Cook
- Preparation > Number of Servings > For 1 or 2
- Occasion > Brunch
- Dietary > Vegetarian > Vegan
- Dietary > Lighter Fare > Healthy
- Dietary > Free of... > Egg-free
- Dietary > Low in... > Low Cholesterol
Featured Reviews for This Recipe
From: Chef #847229
On Jul 13, 2008
This recipe is delicious. However, the recipe should say 2 TABLESPOONS of baking powder. I tried to make it with 2 teaspoons of baking powder, but the pancakes came out dense and spongy. It used to say 2 tablespoons, but the author of this recipe changed it recently.
From: djonesy11
On Jul 12, 2008
These were quick and easy to make. Not to mention they tasted GREAT!! I got the idea to make these at 8:15am, and by 8:30 breakfast was complete and on the table. Thank you for this recipe.
From: kelli701
On Mar 30, 2008
These are great! I've never made pancakes before, but I'm 36 and have eaten plenty of them. Since I've never made them, I didn't question the 2 tbsp. of baking powder. I thought the batter was so thick because I used all whole wheat flour. I added an extra 2 oz. of soymilk, and the batter then looked the consistency of my grandmother's pancakes, so I cooked them. They came out light and fluffy - perfect texture. After eating these I started looking at traditional pancake recipes. I didn't know they usually have eggs, milk AND butter - I thought just milk or buttermilk and the dry ingredients. Now I REALLY can't believe these taste just like the ones my grandmother used to make - without all that fat! Thanks so much for this great recipe.
From: Chef #523939
On Jun 24, 2007
delicious — but I think it should be 2 teaspoons baking powder, not tablespoons!
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