Vegan Pancakes
These pancakes are sooo perfect for BLW and they’re good enough for the whole fam to enjoy! They are nutrient dense, fluffy, and slightly sweet. Source: Instagram/ itsthecardamom
- Suitable from
- Finger foods (BLW)
- Total time
- 15min
- Makes
- 4servings
- Iron
- 0.3mg
Easy to prepare
undefined min prep
adjustable below
per serving
Common allergens
Soy, WheatIntroduce one at a time.
Ingredients
- Baking powder 1 tsp
- Spices, cinnamon1/4 tsp
- Soy milk1 cup
- Coconut oil2 Tbsp
- Vanilla extract 1 tsp
- Whole wheat flour 1/2 cup
Steps
Mix your dry ingredients in a bowl until everything is combined (flour, baking powder, and cinnamon)
Add your wet ingredients (milk, melted oil, vanilla extract) and stir until a runny batter is formed (if your batter has too thick a consistency add additional milk 1 Tbsp at a time)
Pre-heat a medium sized skillet until hot and spray with non-stick cooing spray or coat with oil of your choice
To create mini pancakes pour about 1-2 Tbsps worth of batter into the pan to form a small circle
Wait until the batter starts to bubble and then flip
Cook on both sides until heated through, remove from heat, let cool, serve, and enjoy!
Nutrition
Per serving, calculated from USDA data for the ingredients above.
- Calories
- 39kcal
- Protein
- 1.1g
- Fat
- 2.1g
- Carbs
- 3.6g
- Carbs38%
- Protein11%
- Fat51%
Ingredient health benefits
General associations for these ingredients, not claims about this recipe.
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Nutrition Facts
Estimated · 4 servings per recipe
Amount per serving
Calories
39
% Daily Value*
Estimated from USDA ingredient data. %DV uses the adult 2,000-calorie reference — children’s needs differ.