A+ Vegan Pancakes Recipe

Name: A+ Vegan Pancakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups spelt flour; 2 cups oat flour; 2 tablespoons baking powder; 1/4 cup ground flaxseed meal; 1/2 teaspoon salt; 3 1/2 cups low-fat vanilla soy milk; 1/4 cup applesauce; 2 tablespoons agave nectar; 1 1/2 tablespoons vanilla extract; 2 cups blueberries

Servings: persons

2 cups spelt flour
2 cups oat flour
2 tablespoons baking powder
1/4 cup ground flaxseed meal
1/2 teaspoon salt
3 1/2 cups low-fat vanilla soy milk
1/4 cup applesauce
2 tablespoons agave nectar
1 1/2 tablespoons vanilla extract
2 cups blueberries

1
Whisk spelt flour, oat flour, baking powder, flaxseed meal, and salt together in a large mixing bowl.
2
Stir soy milk, applesauce, agave nectar, and vanilla extract together in a separate bowl.
3
Form a well in the center of the flour mixture and pour soy milk mixture into the well.
4
Stir until the ingredients are just moistened; set aside for 15 minutes.
5
Lightly oil and heat a griddle to medium heat.
6
Spoon batter onto hot griddle, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes.
7
Flip and continue cooking until golden brown on both sides, about 3 minutes more.

1195

kcal

Calories

Fat

140

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 cups spelt flour, 2 cups oat flour, 2 tablespoons baking powder, 1/4 cup ground flaxseed meal, and more.

Yes, A+ Vegan Pancakes falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

A+ Vegan Pancakes

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