Strawberry Lemon Pancakes
Nutritional Info
- Servings Per Recipe: 3
- Amount Per Serving
- Calories: 331.7
- Total Fat: 11.7 g
- Cholesterol: 0.0 mg
- Sodium: 797.1 mg
- Total Carbs: 52.7 g
- Dietary Fiber: 5.3 g
- Protein: 5.8 g
View full nutritional breakdown of Strawberry Lemon Pancakes calories by ingredient
Introduction
A summery vegan recipe with a fresh fruit flavor! Based on a recipe from Veganomicon. A summery vegan recipe with a fresh fruit flavor! Based on a recipe from Veganomicon.Number of Servings: 3
Ingredients
-
1/2 cup all purpose flour
1/4 cup whole wheat flour
1/2 cup cornmeal
1/2 tsp salt
2 tbsp canola oil
1 1/4 cup unsweetened original almond milk (can also use plain soy or rice milk)
1/3 cup water
1 tsp vanilla
2 tbsp pure maple syrup
2 tsp grated lemon zest
1 cup fresh sliced strawberries (you could also use blueberries)
cooking spray or oil to grease pan
Directions
Preheat a nonstick skillet or pan on medium high heat.
Sift together flours, cornmeal, baking powder and salt. In a separate bowl, mix all other ingredients except strawberries. Add the wet ingredients to the dry while stirring gently. Mix just until combined (it's okay to have lumps- just don't over-mix or pancakes will be tough). Gently fold in strawberries. Just a couple of quick stirs will do.
Spray pan with cooking spray. Pour about 1/4 cup of batter into pan with a ladle or measuring cup. Cooking pancakes until brown on bottom and bubbles form on top, about 4 mins. Flip pancakes over and cook until bottoms are browned and pancakes are barely firm to touch. Transfer to plates or a heated 200F oven to keep warm. Repeat with remaining batter, adding more spray or oil to the pan as needed. Cooked pancakes can be frozen and reheated for a quick weekday breakfast!
Number of Servings: 3
Recipe submitted by SparkPeople user VEGEATS.
Sift together flours, cornmeal, baking powder and salt. In a separate bowl, mix all other ingredients except strawberries. Add the wet ingredients to the dry while stirring gently. Mix just until combined (it's okay to have lumps- just don't over-mix or pancakes will be tough). Gently fold in strawberries. Just a couple of quick stirs will do.
Spray pan with cooking spray. Pour about 1/4 cup of batter into pan with a ladle or measuring cup. Cooking pancakes until brown on bottom and bubbles form on top, about 4 mins. Flip pancakes over and cook until bottoms are browned and pancakes are barely firm to touch. Transfer to plates or a heated 200F oven to keep warm. Repeat with remaining batter, adding more spray or oil to the pan as needed. Cooked pancakes can be frozen and reheated for a quick weekday breakfast!
Number of Servings: 3
Recipe submitted by SparkPeople user VEGEATS.