Vegan 100 Calorie Cinnamon Pancakes
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 97.5
- Total Fat: 0.9 g
- Cholesterol: 0.0 mg
- Sodium: 249.1 mg
- Total Carbs: 19.0 g
- Dietary Fiber: 3.0 g
- Protein: 3.8 g
View full nutritional breakdown of Vegan 100 Calorie Cinnamon Pancakes calories by ingredient
Introduction
AMROX123's Cinnamon Pancakes make vegan -- and less heavy, with the inclusion of two forms of egg replacer and some of the whole wheat replaces with regular.Using tofu and flax meal together as egg replacer keeps both the leavening and the protein characteristics of the eggs used in this recipe intact. Its important to really beat the tofu down with the other liquids, though, or your pancakes will be... really weird. Like this "pumpkin pie" my ex tried to make with extra firm, nonsilken tofu and it was like pumpkin flavored tofu. Delicious. But really weird. AMROX123's Cinnamon Pancakes make vegan -- and less heavy, with the inclusion of two forms of egg replacer and some of the whole wheat replaces with regular.
Using tofu and flax meal together as egg replacer keeps both the leavening and the protein characteristics of the eggs used in this recipe intact. Its important to really beat the tofu down with the other liquids, though, or your pancakes will be... really weird. Like this "pumpkin pie" my ex tried to make with extra firm, nonsilken tofu and it was like pumpkin flavored tofu. Delicious. But really weird.
Number of Servings: 8
Ingredients
-
3/4 c. Whole Wheat Flour
1/2 c. Flour, White
1/4 c. Silken Light Tofu (Egg 1)
1 c. Light Soymilk
1 T. Ground Flax Seed mixed with 3 T. Warm Water (Egg 2)
2 T. Cary's Sugarfree Syrup
2 T. Cinnamon
1 T. Vanilla Extract
1 t. Baking Soda
1 t. Baking Powder
Water to thin.
Directions
First, combine flax seed with 3 T. warm water, agitate, and let rest for 10 minutes.
Beat tofu with soymilk, vanilla, and syrup. Beat really well. You want a uniform consistency. Add "flax egg" and beat some more. Try to get a lot of air in to it.
Mix dry ingredients together and mix well then add slowly to wet ingredients. You're probably going to need to add some water at this step but how much will depend on how you like your pancakes. At least 1 T - but up to 1/4 cup will fit the serving size of 1/3 c. batter. If you end up with extra batter after 8 pancakes at this size (or about 11 if you're making small 1/4 cup servings), you'll want to adjust the calories accordingly.
For example, if you add enough water that you end up with 12 1/3 cup pancakes, then each pancake will be .75 servings of the recipe. However, if you only make six pancakes, then each pancake would be 1.33 servings. Make sense?
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKRABBIT.
Beat tofu with soymilk, vanilla, and syrup. Beat really well. You want a uniform consistency. Add "flax egg" and beat some more. Try to get a lot of air in to it.
Mix dry ingredients together and mix well then add slowly to wet ingredients. You're probably going to need to add some water at this step but how much will depend on how you like your pancakes. At least 1 T - but up to 1/4 cup will fit the serving size of 1/3 c. batter. If you end up with extra batter after 8 pancakes at this size (or about 11 if you're making small 1/4 cup servings), you'll want to adjust the calories accordingly.
For example, if you add enough water that you end up with 12 1/3 cup pancakes, then each pancake will be .75 servings of the recipe. However, if you only make six pancakes, then each pancake would be 1.33 servings. Make sense?
Number of Servings: 8
Recipe submitted by SparkPeople user CHUCKRABBIT.