These easy vegan pancakes are so fluffy-spongy-tasty you would never guess they’re egg- and milk-free and pretty good for you!
Ingredients
- 1 cup all-purpose flour
- ¼ cup wheat germ
- 2 tablespoons soy flour
- 1 tablespoon white sugar
- 1 tablespoon baking powder
- ½ teaspoon salt
- 1 ½ cups soy milk
- 1 tablespoon vegetable oil
Directions
Step 1
Combine flour, wheat germ, soy flour, sugar, baking powder, and salt in a medium bowl. Add soy milk and oil and whisk until batter is smooth.
Step 2
Heat a dry, nonstick pan over medium heat. Pour batter into 5-inch circles. Peek under pancakes when edges appear dry; flip when bottoms are golden brown, about 2 minutes. Flip and cook other side until golden brown, about 1 minute more. Repeat with remaining batter.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 163 | |
% Daily Value * | |
Total Fat4g | 6% |
Saturated Fat1g | 3% |
Sodium470mg | 20% |
Total Carbohydrate26g | 9% |
Dietary Fiber2g | 6% |
Total Sugars5g | |
Protein6g | |
Calcium159mg | 12% |
Iron2mg | 11% |
Potassium181mg | 4% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this