Easy Low Fat Vegan Pancakes
Start your day with these fluffy and delicious Easy Low Fat Vegan Pancakes, a wholesome breakfast option that’s perfect for anyone seeking a healthy and plant-based treat. Made with nutrient-packed whole wheat flour and naturally sweetened with a touch of maple syrup, these pancakes strike the ideal balance between indulgence and nourishment. The recipe requires just 5 minutes of prep, making it a quick and effortless choice for busy mornings. Featuring heart-healthy unsweetened almond milk and an optional boost of nutrition with ground flaxseed, these pancakes are oil-free by default, relying on a non-stick pan for golden perfection. Serve them warm with fresh fruit, a drizzle of extra maple syrup, or your favorite toppings, and enjoy a guilt-free start to your day that’s vegan, low-fat, and utterly satisfying. Perfect for families, meal preppers, or anyone craving a nutritious breakfast in a snap!
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Recipe Information
Ingredients
- 1 cup Whole wheat flour
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk (or any plant-based milk)
- 1 tablespoon Maple syrup (or other liquid sweetener)
- 1 teaspoon Vanilla extract
- 1 tablespoon Ground flaxseed (optional, for extra nutrition)
- 1 teaspoon Non-stick spray or a small amount of oil
Instructions
In a large mixing bowl, combine the whole wheat flour, baking powder, and salt. Stir well to evenly distribute the dry ingredients.
In a separate bowl, whisk together the almond milk, maple syrup, and vanilla extract. If using ground flaxseed, add it to the wet mixture and let it sit for 2 minutes to slightly thicken.
Gradually add the wet mixture to the dry ingredients, stirring gently until just combined. Be careful not to overmix; the batter should be slightly lumpy for fluffier pancakes.
Heat a non-stick frying pan or griddle over medium heat. Lightly grease the surface with non-stick spray or a small amount of oil.
Scoop about 1/4 cup of batter onto the heated pan for each pancake. Spread it lightly with the back of a spoon to form an even circle.
Cook the pancakes for 2-3 minutes on one side, or until bubbles begin to form on the surface and the edges look set. Flip the pancake and cook for another 1-2 minutes, or until golden brown on both sides.
Repeat with the remaining batter, greasing the pan as needed.
Serve the pancakes warm with your favorite toppings, such as fresh fruit, additional maple syrup, or a sprinkle of cinnamon.
Nutrition Facts
Calories |
570 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 11.7 g | 15% | |
| Saturated Fat | 1.2 g | 6% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1668 mg | 73% | |
| Total Carbohydrate | 104.9 g | 38% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 10.3 g | ||
| Protein | 18.3 g | 37% | |
| Vitamin D | 2.5 mcg | 12% | |
| Calcium | 520 mg | 40% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 726 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
