Delicious, fluffy, totally fat-free and wholesome vegan pancakes! Freshly squeezed OJ may be substituted for the water for an extra zing of flavor and added nutrients.
Recipe added on February 7, 2010 by
Preheat a non-stick flat pan. Combine all the wet ingredients
(non-dairy milk, maple, water, vanilla) in a bowl. Sift dry ingredients
(flour, baking powder, cinnamon, salt) in another bowl. Pour the wet
into the dry and gently stir until evenly mixed, adding another 1/4 cup
non-dairy milk if necessary. The batter will be very thick. Let rest 10
minutes if you can. Ladle batter onto the skillet and place fruit into
batter if using. When bottoms of the pancakes are golden and bubbles
begin to appear on the tops, flip over. Cook for another 2-3 minutes.
Chef's Tip: use a 1/4 cup measuring cup to pour the batter to keep pancakes uniformly sized.
- Serving Size: 1
- Servings Per Batch: 8
- Amount Per Serving
- Calories 137
- Fat 0.50g
- Carbohydrate 27.80g
- Dietary Fiber3.20g