Nutty Vegan Pancakes
Fluffy, hearty, and packed with plant-based goodness, these Nutty Vegan Pancakes are the perfect way to start your day! Crafted with a blend of all-purpose flour, rolled oats, and a nutty medley of walnuts, almonds, and pecans, these pancakes boast a wholesome texture that's both satisfying and delicious. A chia seed "egg" serves as a clever vegan binder, while unsweetened almond milk and a touch of maple syrup create just the right level of sweetness. Easy to prepare in under 30 minutes, this recipe is ideal for a nourishing breakfast or brunch. Top your stack with a drizzle of maple syrup, more crunchy nuts, or fresh fruit for a delightful finishing touch. Whether you're a seasoned vegan or just looking to explore plant-based recipes, Nutty Vegan Pancakes are sure to become a household favorite!
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Recipe Information
Ingredients
- 1 cup All-purpose flour
- 0.5 cup Rolled oats
- 2 teaspoons Baking powder
- 0.25 teaspoon Salt
- 1 cup Unsweetened almond milk
- 2 tablespoons Maple syrup
- 1 teaspoon Vanilla extract
- 1 tablespoon Chia seeds
- 3 tablespoons Water
- 0.5 cup Chopped mixed nuts (e.g., walnuts, almonds, pecans)
- 2 teaspoons Coconut oil or vegan butter (for greasing the pan)
Instructions
In a small bowl, mix the chia seeds with 3 tablespoons of water to create a chia egg. Let it sit for 5 minutes until it becomes gelatinous.
In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt.
In a separate bowl, combine the almond milk, maple syrup, vanilla extract, and the prepared chia egg. Mix until well incorporated.
Pour the wet ingredients into the dry ingredients and stir gently until the batter is just combined. Be careful not to overmix. A few lumps are okay.
Fold in the chopped mixed nuts to distribute them evenly throughout the batter.
Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or vegan butter.
Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it gently with the back of a spoon if needed.
Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip them and cook for an additional 2 minutes, or until golden brown.
Repeat with the remaining batter, greasing the skillet as needed between batches.
Serve the warm pancakes with additional maple syrup, chopped nuts, or fresh fruit as desired.
Nutrition Facts
Calories |
1185 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 55.6 g | 71% | |
| Saturated Fat | 13.4 g | 67% | |
| Polyunsaturated Fat | 3.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1640 mg | 71% | |
| Total Carbohydrate | 140.7 g | 51% | |
| Dietary Fiber | 17.3 g | 62% | |
| Total Sugars | 2.9 g | ||
| Protein | 32.4 g | 65% | |
| Vitamin D | 2.2 mcg | 11% | |
| Calcium | 608 mg | 47% | |
| Iron | 11.1 mg | 62% | |
| Potassium | 838 mg | 18% | |
*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.
