Silver Dollar Pancakes (vegan)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 2
- Amount Per Serving
- Calories: 236.1
- Total Fat: 2.6 g
- Cholesterol: 0.0 mg
- Sodium: 91.3 mg
- Total Carbs: 47.1 g
- Dietary Fiber: 7.8 g
- Protein: 8.5 g
View full nutritional breakdown of Silver Dollar Pancakes (vegan) calories by ingredient
Number of Servings: 2
Ingredients
-
1 cup wheat flour
1/2 cup flavoured soy milk (or regular soy milk + some extract)
1 tsp sugar (or agave nectar, maple syrup)
1/2 cup sparkling water
Directions
Preheat oven to 200º F, or the lowest setting, and put an oven-safe plate on the middle rack.
In a blender, add all of the ingredients and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the lightly oiled pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.
After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with vegan margarine and maple syrup.
Number of Servings: 2
Recipe submitted by SparkPeople user BKATHERINEH.
In a blender, add all of the ingredients and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.
Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the lightly oiled pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.
After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.
While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with vegan margarine and maple syrup.
Number of Servings: 2
Recipe submitted by SparkPeople user BKATHERINEH.