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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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Browse similar recipes by category
- 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: JJRsMomma
On Nov 17, 2009
These are the best pancakes I have ever made! They are even better than the boxed version. I tried this recipe with 2 TB of vegan butter (Earth Balance) instead of oil. I also substituted the 1 Cp soymilk with almond milk (Almond Breeze Vanilla). At first I didn't think the turbinado would sweeten it enough but it did and it was perfect. I also used a griddle set to 300 degrees, if that makes a difference. So, overall my pancakes were fluffy and delicious. I threw in a few chocolate chips to shake things up. This will be my go-to pancake recipe from now on. Thanks a bunch for giving us the basic information because I'll be having fun adding different add-ons to it :-D Update Nov.2009: I made these for breakfast without soymilk and used water instead. They still came out great! I do recommend using a flavored milk though, almond or vanilla because it just makes them even more delicious. Oh and coconut oil works just fine too.
From: Jonesy
On Oct 15, 2009
These were great pancakes! I didn't have eggs, and was in a rush to get the kids to the bus--these worked wonderfully. I was able to put together a double batch and get the kids fed (with all the morning chaos) in under 20 minutes. Thanks for the recipe! (I also used regular milk--the only other milk I had was chocolate almond milk.)
From: Blessed*One
On Aug 18, 2008
Great, fast recipe. I did make a few changes, though. Because of the differing reviews addressing the baking powder issue, I decided to try going in between 2 tsp. and 2 Tbsp. I used 1 Tbsp baking powder. The texture came out fine. Also, I used rice milk in place of soymilk. I used 2 Tbsp. of applesauce in place of the oil. (Applesauce in place of oil is a trick I learned years ago which is successful in some baking recipes, but not all, of course. It worked well here.) I added 1/2 cup of whole rolled oats to the flour mix to add some different grains to my breakfast. Nice and filling!
From: Chef #523939
On Jun 24, 2007
delicious — but I think it should be 2 teaspoons baking powder, not tablespoons!
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