471 0 0 0 16 9. Vegan breakfast Should You Eat If You Come Down with Coronavirus?
Make classic light and fluffy pancakes vegan with this easy recipe. Try them topped with your favorite nut butter, maple syrup and fresh berries for a satisfying breakfast. Read the full recipe after the video. 834 0 0 0 0 11.
Whisk flour, baking powder and salt in a large bowl. Whisk milk, applesauce, oil, sugar and vanilla in a medium bowl. Make a well in the center of the dry ingredients, add the wet ingredients and whisk just until combined. Resist overmixing–it will make the pancakes tough. Let the batter sit, without stirring, for 10 to 15 minutes. As the batter rests, the baking powder forms bubbles that create fluffy pancakes.
Cook until the edges are dry and you see bubbles on the surface, 2 to 4 minutes. Flip and cook until golden brown on the other side, 2 to 4 minutes more. Reheat in the microwave or oven. Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour. The batter was much too thick. The first few pancakes were thick and uncooked in the middle.
4 cup water and got better results. Taste is good, but calories were very high. Next time I will omit the oil. My whole wheat flour tasted a bit old, but even so – this recipe was very good. The only change I made was to add a few gratings of fresh nutmeg. My daughter cannot eat diary and these were great. My son does not care for vegan foods loved them.
My only problem is I can’t get them to not cook completely flat. So it’s more like a crispy treat. A delicious treat but certainly Not a pancake. Love when I can find recipes that the kids dig too. No eggs, no sugar and an option to make this without banana! Not to play favorites, but as long as there was some banana in there too, I’d be a happy camper.
While delicious, they didn’t have the staying power I needed. I played around with the original recipe, wanting to see if I could adapt it to be more filling. I also wanted to see if I could keep them for a longer period of time, as I am ALL about prepping breakfasts in advance. No flour, NO eggs and NO butter needed, they are a delicious filling breakfast packed with oatmeal, peanut butter and can be made with or without banana! However, I know many readers can’t tolerate peanut butter or aren’t a fan of it.
The best banana substitute is using both applesauce AND pumpkin. If you only use pumpkin, you may need to add a tablespoon more of pumpkin. Definitely add some chocolate chips, for a little fun. They can be kept frozen for up to 2 months, just be sure to thaw overnight before eating!
Made with peanut butter and oatmeal, it can be made with or without the banana and is the perfect quick and easy breakfast! In a large mixing bowl, add all ingredients and mix very well, until fully combined. If using chocolate chips, stir them in with a spatula. Place each ball on the lined mat, and press each ball into a cookie shape. Bake for 10-12 minutes, until slightly golden on the edges. Allow cooling on the mat for 10 minutes, before transferring to a wire rack to cool completely. They are freezer-friendly, for up to two months.