So you've recently become vegan, and you don't know what to have for breakfast. Cereal is out of the question because of milk, and you don't feel like having toast. How about some delicious, easy to make, vegan pancakes! Yes it is possible to make delicious pancakes without the need for milk or eggs. This recipe makes use of soy milk in their place, and it makes for the perfect pancake batter.
Prep Time: Approx 5 minutes.
Cook Time: 10 minutes (Depending on how large your pancakes are!)
Total Time: 15 minutes
Cook Time: 10 minutes (Depending on how large your pancakes are!)
Total Time: 15 minutes
Ingredients:
1 tablespoon of sugar
2 tablespoons of baking powder
1 cup of soy milk
2 tablespoons of vegetable oil
1 cup of white flour
A pinch of salt
1 tablespoon of sugar
2 tablespoons of baking powder
1 cup of soy milk
2 tablespoons of vegetable oil
1 cup of white flour
A pinch of salt
How To Cook:
Combine all dry ingredients in a bowl and mix until all are combined.
Next, mix in the soy milk and oil and beat until the batter has a nice smooth texture.
Take about 1/4 of a cup of batter at a time, and put onto a well greased frying pan, or a oiled griddle. Cook on one side until you see bubbles come to the surface, then flip the pancake and cook the other side for around 2 minutes. The total cooking time for a good pancake should be around 5 minutes.
If you prefer to make pikelets, pour the batter into the pan about the size of a hockey puck. If should only take a minute each side for it to be cooked.
Other Tips:
You can swap out the sugar for another natural sweetener. Not all vegans eat honey, but if you are one of them, honey is naturally sweet. Agave syrup is another natural sweetener that is pretty common to use in baking.
If you have soy allergies, this recipe works great with almond or rice milk. You can use coconut milk but the pancakes will taste like coconut. It really isn't subtle at all.
If you really want a good protein hit for breakfast, you can use hemp milk instead! Hemp milk usually has a huge amount of protein in it, even more than fortified soy milk. But it can have a bit of an after taste. I really only recommend this if you have tried hemp milk before.
Swap out the flour for gluten free flour (preferably organic) for a gluten free pancake.
Nutritional Facts:
Note this is if you follow the recipe to a tee!
Note this is if you follow the recipe to a tee!
Total Calories: 150
Total Fat: 5.6g
Saturated Fat: Approx 1g
Cholesterol: 0mg
Sugar: 2.5g
Protein: 3.7g
Calcium: 22% of RDI
Iron: 8% of RDI
Total Fat: 5.6g
Saturated Fat: Approx 1g
Cholesterol: 0mg
Sugar: 2.5g
Protein: 3.7g
Calcium: 22% of RDI
Iron: 8% of RDI
Going vegan can be a tough road at first, but it only gets easier with time. For more helpful tips, recipes and motivation, visit The Vegan Food Blog
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