VEGEN PANCAKES RECIPE
Vegan Pancakes can be a delicious and satisfying option for your Indian weight loss journey, especially when made with wholesome ingredients and served with nutritious toppings.
INGREDIENTS
- 1 cup all-purpose flour or whole wheat flour
- 1 tablespoon sugar or sweetener of choice
- 2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 cup plant-based milk (such as almond milk or soy milk)
- 1 tablespoon apple cider vinegar or lemon juice
- 1 tablespoon melted coconut oil or vegetable oil
- 1 teaspoon vanilla extract
- Cooking spray or additional oil for greasing the pan
- Optional toppings: fresh fruits, maple syrup, nut butter, chopped nuts
INSTRUCTIONS
In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
In a separate bowl, combine the plant-based milk and apple cider vinegar (or lemon juice). Let it sit for a few minutes to curdle and create a vegan buttermilk.
Add the melted coconut oil (or vegetable oil) and vanilla extract to the bowl with the vegan buttermilk. Stir well to combine.
Pour the wet ingredients into the bowl with the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are okay.
Preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with cooking spray or a small amount of oil.
Pour approximately 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface, then flip and cook for an additional 1-2 minutes, until golden brown.
Repeat with the remaining batter, adding more oil or cooking spray as needed to prevent sticking.
Serve the Vegan Pancakes hot, topped with your favorite fruits, maple syrup, nut butter, or chopped nuts.
TIPS
Use whole wheat flour: For added fiber and nutrients, consider using whole wheat flour instead of all-purpose flour. This will make the pancakes more filling and nutritious.
Adjust sweetness: Feel free to adjust the amount of sugar or sweetener to suit your taste preferences. You can reduce the amount or use natural alternatives like mashed ripe bananas or unsweetened applesauce.
Enhance with spices: Add a pinch of cinnamon, nutmeg, or cardamom to the batter for additional flavor. These spices can add warmth and a touch of sweetness to your pancakes.
Opt for healthy toppings: Choose nutritious toppings such as fresh fruits, a drizzle of pure maple syrup, a dollop of nut butter, or a sprinkle of chopped nuts. Avoid using excessive amounts of sugary syrups or spreads.
Portion control: Enjoy your pancakes in moderation and be mindful of portion sizes. Consider pairing them with a source of protein like a side of tofu scramble or a plant-based yogurt to make it a balanced meal.
Make-ahead and freeze: You can make a larger batch of pancakes and freeze the leftovers for quick and easy breakfasts. Simply reheat them in a toaster or oven when needed.
NUTRITION VALUE
- Calories: Approximately 150-200 calories (depending on the portion size and ingredients used)
- Protein: 4-6 grams
- Fat: 5-8 grams
- Carbohydrates: 20-25 grams
- Fiber: 2-3 grams
