Vegan Breakfast Recipe: Pancakes

vegan pancakes

Photo credit: drmcdougall.com

These pancakes from Dr. McDougall are easier to make than you would believe, and everyone loves them! These are wonderful served with a little maple syrup or applesauce.

Prep: 10 minutes Cook: 10 minutes | Serves:10-12 pancakes

Ingredients

3/4 cup whole wheat pastry flour
3/4 cup unbleached white flour
2 tsp baking powder
dash salt
1 cup ripe bananas, mashed
1 tbsp egg replacer
1 tbsp lemon juice
1 cup non-dairy milk
1/2 cup sparkling water
1/3 cup fresh blueberries (optional)

Directions

Mix the flours, baking powder, egg replacer and salt together in a bowl. Place the bananas in another bowl and mash well. Stir into the bananas lemon juice, non-dairy milk, and sparkling water and mix again. Pour into the dry ingredients and stir to mix. Stir in the blueberries. Do not over mix.

Heat a nonstick griddle over medium heat. Pour mixture by 1/4 cup measure onto the dry, heated griddle. Flip and turn over when bubbles start to appear on the surface. Cook until brown on both sides. Repeat until all mixture has been used.

Hint: The blueberries are an option in this recipe, but when fresh blueberries are in season they really make these pancakes a special treat! The addition of the sparkling water makes a delicious, light pancake that rises as it cooks. If you make the batter ahead of time, you may need to add a bit more liquid to thin it out slightly before pouring onto the griddle. This may also be made with all whole wheat pastry flour. It will be slightly heavier in texture. These may be refrigerated or frozen, and heated in the microwave or oven at a later time. We also like them cold as a snack.

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