Oil free Vegan hearty pancakes (WFPB)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1.25 cup Old-Fashioned Rolled Oats (blended to form flour)1 tsp Baking Powder 1 tsp Baking Soda 2 tbsp *Flax Seed Meal (ground flax) 4 tbsp Hemp Hearts- raw shelled hemp seeds 1.5 tsp Cinnamon, ground 0.5 cup Apple Sauce, Unsweetened 1 tsp Vanilla Extract 2 tsp Apple Cider Vinegar, Bragg's Organic 1/3 cup, Almonds and 1 1/3 cup water blended with high speed blender for a minuteToppings:1 cup, unthawed Blueberries, frozen (unsweetened) 1 cup, unthawed Strawberries, frozen (unsweetened) 1 cup, unthawed Red Raspberries Frozen (unsweetened)
1. In a large mixing bowl combine all the dry ingredients and mix well. Add the wet ingredients and stir to combine. Let sit for a couple minutes to allow the batter to thicken.
2. Heat a non stick crepe pan on medium heat (I like to have it on 6 until after the first flip, then I reduce to 5) Do not use oil.
3. Spoon batter to form 4 inch pancakes, spreading with the back of the spoon to thin.
4. Pancakes are ready to flip when the batter on top loses it’s wet shine, a few minutes.
5. Second side doesn’t take as long. Serve fresh or transfer to a plate in a warming drawer/oven on low and repeat. Makes about 12-13 pancakes.
6. Top with thawed berries and pure maple syrup (optional).
Serving Size: makes 16 (3-4inch) pancakes. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUNESWING.
2. Heat a non stick crepe pan on medium heat (I like to have it on 6 until after the first flip, then I reduce to 5) Do not use oil.
3. Spoon batter to form 4 inch pancakes, spreading with the back of the spoon to thin.
4. Pancakes are ready to flip when the batter on top loses it’s wet shine, a few minutes.
5. Second side doesn’t take as long. Serve fresh or transfer to a plate in a warming drawer/oven on low and repeat. Makes about 12-13 pancakes.
6. Top with thawed berries and pure maple syrup (optional).
Serving Size: makes 16 (3-4inch) pancakes. Serves 4
Number of Servings: 4
Recipe submitted by SparkPeople user JUNESWING.
Nutritional Info Amount Per Serving
- Calories: 307.1
- Total Fat: 13.5 g
- Cholesterol: 0.0 mg
- Sodium: 440.6 mg
- Total Carbs: 38.7 g
- Dietary Fiber: 10.8 g
- Protein: 10.6 g
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