Vegan Oatmeal Pancakes (From Vegetarian Times)
- Number of Servings: 6
Ingredients
.75 cup almond breeze unsweetend almond milk (by BEVDEE) .66 tbsp Bragg Organic Raw Unfiltered Apple Cider Vinegar (mother) 1 tbsp Maple Syrup 2 1tsp Canola Oil 48 gram(s) Bob's Red Mill Old Fashioned Rolled Oats (Gluten Free)--1/2 C dry = 48g 0.5 cup Whole Wheat Flour 1 tsp Baking Soda 1 tsp Baking Powder .25 tsp Salt
1. Combine almond / soy milk, vinegar, maple syrup and oil in a small bowl. add oats and let soak 5 to 10 minutes.
2. Stir flour, baking soda, baking powder and in a separate bowl. Stir soy milk mixture into flour mixture.
3. Cook over medium-high heat (400 degrees Fahrenheit). Oil skillet as desired (or use a non stick skillet and no oil). Ladle 1/4 cup batter onto the pan and cook 2 to 3 minutes or until bubbles form on the top and sides are a little dry. Flip and cook 1 to 2 more minutes or until browned on both sides.
Serving Size: Makes 6 pancakes (1/4 cup batter each)
Number of Servings: 6
Recipe submitted by SparkPeople user ASCHMUCK23.
2. Stir flour, baking soda, baking powder and in a separate bowl. Stir soy milk mixture into flour mixture.
3. Cook over medium-high heat (400 degrees Fahrenheit). Oil skillet as desired (or use a non stick skillet and no oil). Ladle 1/4 cup batter onto the pan and cook 2 to 3 minutes or until bubbles form on the top and sides are a little dry. Flip and cook 1 to 2 more minutes or until browned on both sides.
Serving Size: Makes 6 pancakes (1/4 cup batter each)
Number of Servings: 6
Recipe submitted by SparkPeople user ASCHMUCK23.
Nutritional Info Amount Per Serving
- Calories: 92.9
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 410.7 mg
- Total Carbs: 15.4 g
- Dietary Fiber: 2.2 g
- Protein: 2.6 g
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