Multi Grain Peach Pecan Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
3/4 C Whole Wheat Flour1/2 C Oat Bran1/2 C Old Fashioned Quaker Oatmeal (rolled oats)2 TBSP Flax Seed Meal (ground flax)1.5 Tsp Baking Powder1/2 Tsp Baking Soda2 TBSP Raw Turbinado SugarCinnamon, ground, 1 tspEnerG Egg Replacer (1 egg equivalent)3/4 C Soy Milk3/4 C Silk Soy Yogurt Plain2 Tsp Vanilla Extract4 Tsp unsweetened applesauce1 Medium Fresh Peach, peeled and diced very small1/3 C Chopped Pecans
Combine all dry ingredients in a large bowl.
Combine all wet ingredients, except peaches, in a separate bowl, including the EnerG egg replacer. (I mix the egg replacer before adding to the wet ingredients)
Stir wet mixture into the dry ingredients until mixed. Fold in peaches and pecans.
Scoop 1/4 batter onto griddle that is already hot and sprayed with non-stick spray. Cook about 3-4 minutes then flip to other side and cook another 3-4 minutes or until pancakes are done. Pancakes should be moist and should be a little fluffy. These are multi grain so they are not "light" in texture.
Before mixing pancakes, you can prepare the peach topping by slicing 2 peaches, putting in a pan with 1/3 C sugar or substitute, 1/2 C water, 1.5 Tsp vanilla, and 1 scant tsp cinnamon. Put over medium heat and let cook until peaches are soft and the fluid in thickened.
Top pancakes with peach topping a serve with a drizzle of maple syrup.
These are not super sweet but very nutritious, delicious, and vegan.
Serving Size: Using 1/4 Cup measure per pancake, makes 10 pancakes. Nutritional value is calculated per pancake.
Number of Servings: 10
Recipe submitted by SparkPeople user LAMERMAN.
Combine all wet ingredients, except peaches, in a separate bowl, including the EnerG egg replacer. (I mix the egg replacer before adding to the wet ingredients)
Stir wet mixture into the dry ingredients until mixed. Fold in peaches and pecans.
Scoop 1/4 batter onto griddle that is already hot and sprayed with non-stick spray. Cook about 3-4 minutes then flip to other side and cook another 3-4 minutes or until pancakes are done. Pancakes should be moist and should be a little fluffy. These are multi grain so they are not "light" in texture.
Before mixing pancakes, you can prepare the peach topping by slicing 2 peaches, putting in a pan with 1/3 C sugar or substitute, 1/2 C water, 1.5 Tsp vanilla, and 1 scant tsp cinnamon. Put over medium heat and let cook until peaches are soft and the fluid in thickened.
Top pancakes with peach topping a serve with a drizzle of maple syrup.
These are not super sweet but very nutritious, delicious, and vegan.
Serving Size: Using 1/4 Cup measure per pancake, makes 10 pancakes. Nutritional value is calculated per pancake.
Number of Servings: 10
Recipe submitted by SparkPeople user LAMERMAN.
Nutritional Info Amount Per Serving
- Calories: 132.6
- Total Fat: 4.7 g
- Cholesterol: 0.0 mg
- Sodium: 149.3 mg
- Total Carbs: 20.6 g
- Dietary Fiber: 3.5 g
- Protein: 4.3 g
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