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A+ Vegan Pancakes

Rated as 4.5 out of 5 Stars

"Packed with all you need in a breakfast. You can freeze them and reheat in a toaster. YUM!"
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Ingredients

35 m servings 331 cals
Original recipe yields 7 servings (7 pancakes)

Directions

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  1. Whisk spelt flour, oat flour, baking powder, flaxseed meal, and salt together in a large mixing bowl.
  2. Stir soy milk, applesauce, agave nectar, and vanilla extract together in a separate bowl.
  3. Form a well in the center of the flour mixture and pour soy milk mixture into the well. Stir until the ingredients are just moistened; set aside for 15 minutes.
  4. Lightly oil and heat a griddle to medium heat.
  5. Spoon batter onto hot griddle, sprinkle blueberries onto wet batter, and cook until bubbles form, 2 to 3 minutes. Flip and continue cooking until golden brown on both sides, about 3 minutes more.

Nutrition Facts


Per Serving: 331 calories; 5.9 g fat; 60.6 g carbohydrates; 12 g protein; 0 mg cholesterol; 646 mg sodium. Full nutrition

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Reviews

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Had to tweak the recipe a little bit, based on what I had at home. Used whole wheat flour instead of spelt flour. Grounded my oats into oat flour. Used rice milk instead of soy milk. Didn't add ...

I like to make these for myself and put them in the freezer so I can eat them throughout the month!However I am not a vegan so I substituted regular milk for soy milk and they turned out great!B...

Soooooooo yummy!

prepared this mix today and it is great!!! I tweaked it a little by substituting the spelt flour for organic pastry flour, soy milk with unsweetened vanilla almond milk, the agave with organic r...

Made it, ate it and love it. I made without blueberries as well. Very nice and hardy breakfast.