Let’s get one thing straight. These pancakes may be healthier than they actually appear, but they aren’t health food. So put away your calorie rulers and speculative eye and let’s get on with this dang thing. Prep time 10 mins Cook time 10 mins Total time 20 mins   Peanut butter cup-inspired pancakes with a chocolate rim and peanut butter center. Vegan, gluten-free, and ooey-gooey delicious. Author: Minimalist Baker Recipe type: Breakfast, Dessert Cuisine: Gluten-Free, Vegan Serves: 2 Ingredients * 1 flax egg (or chicken egg if not vegan) * 1 Tbsp coconut oil, melted * ½ tsp pure vanilla extract * 3/4 - 1 cup unsweetened vanilla almond milk * 2-3 Tbsp agave nectar or maple syrup (or honey for non-vegan), depending on preferred sweetness * 1 tsp baking powder * ½ tsp baking soda * 1 heaping Tbsp natural salted peanut butter (crunchy or creamy) * pinch salt * ½ cup finely ground GF oat flour * ¼ cup gluten-free all purpose flour (my blend) or sub whole wheat or all-purpose * 2 Tbsp unsweetened cocoa powder * TOPPINGS: Homemade Peanut or Almond Butter Cup OR 3 Tbsp semisweet chocolate chips (non-dairy for vegan), divided Instructions 1. Preheat electric griddle to medium heat (or about 350 degrees F / 176 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface. 2. To a large mixing bowl add flaxseed and water and let set for a minute or two. Then add melted coconut oil, agave nectar (or honey/maple syrup), baking soda, baking powder, salt, vanilla extract and whisk to combine. Add almond milk (starting with 3/4 cup and adding a touch more if needed) and whisk again until well combined. 3. Next add oat and gluten free flour and stir until just combined. Taste and see if it needs more agave. I added a bit more. 4. Divide batter in half and add cocoa powder to one bowl and peanut butter to the other. Mix until just combined. Add more almond milk if too PB made it too thick. You want a pourable batter that's not "gloppy." 5. Once the griddle is hot, lightly grease and spoon on scant 1/4 cup measure of chocolate batter, then scant 1/4 cup of peanut butter in the center. Cook until the edges appear dry and bubbles form on top, then carefully flip. Cook for another 2-ish minutes on the other side. Will make 5-6 pancakes. 6. Divide between two serving plates and top with a peanut butter cup split in half or a Tbsp or two dark chocolate chips. 7. Dig in and enjoy. Will reheat fine in the microwave the next day.

These chocolate chip cookie pancakes take dessert (or breakfast) to a whole new level; not only are they loaded with chocolate chips, they are topped with sweet chewy cookie dough bites and a thick chocolate sauce. Ingredients * Pancakes * 1 1/2 cups of oat flour * 1 cup of rice milk * 1 ripe banana * 2 tbsp of almond butter * 1 tsp of vanilla extract * 1/4 cup of chocolate chips * Cookie dough bites * 1/2 cup of oat flour * 1/4 cup of almond butter * 4 medjool dates * 1 tsp of vanilla extract * 1/4 cup of chocolate chips * Chocolate sauce * I use sweet freedom choc shot Instructions 1. Pre heat your frying pan ensuring that it’s hot enough to make a ‘sizzling’ sound when the batter touches the pan. 2. Mash the banana and combine with the rest of the ingredients until a batter has formed 3. Pour 1/4 cup of mixture into the pan. Spread the mixture out using a spoon or use a pancake ring to form your pancake shape. 4. Allow it to cook for a few minutes until bubbles start to form on the top. Place the frying pan under the grill and leave for several more minutes until the pancake is firm on top. Alternatively you can flip the pancakes if you prefer. Repeat this process with the rest of your batter. 5. Cookie dough bites 6. Add all of the ingredients except the chocolate chips to a food processor and process for a couple of minutes. 7. Stir in the chocolate chops and divide the mixture into 6 evenly sized balls. If the mixture is too dry, add in a 1-2 tbsp of water to the mix. 8. Stack the pancakes high and top with the cookie dough bites. Drizzle a chocolate sauce of choice over the pancakes and indulge in this chocolatey dream.

Whip up a stack of pumpkin spice pancakes for brunch and indulge with the one you love. ** makes 8 pancakes ingredients: 1/2 C all-purpose flour 1/4 C whole wheat flour 1/4 tsp baking powder 1/4 tsp cinnamon 1/8 tsp each nutmeg, all-spice & ginger pinch of sea salt 1/4 C pure pumpkin puree 1 tbsp maple syrup 1 C almond milk 1-3 tbsp vegan butter for cooking Heat a non-stick pan to medium / medium-low and pre-heat oven to 200 F. You'll place the pancakes on a baking sheet or plate in the oven to keep them warm while you cook.  In a mixing bowl combine the flours, spices, baking powder, and sea salt together with a fork. Add pumpkin puree, maple syrup, and almond milk and whisk together until well combined.  Use a 1/4 cup for each pancake. Lightly butter the pan with some vegan butter. I like using a paper towel to spread it evenly around the pan. Scoop batter into the centre of the pan. Once it starts to bubble all around and the edges of the pancake are slightly cooked through, that's when you flip it. It's approx. 2 minutes each side. Be sure to adjust your burner temperature as you go as the pan will get really hot half way through.  Serve with more vegan butter and real maple syrup!

Ingredients * 1 scoop slay fitness chocolate protein shake * ½ banana * 1 egg * 1 tbsp. coconut flour * ¼ tsp. baking powder * Peanut butter Instructions 1. In a bowl mash ½ banana with a fork. Mix in egg and beat until well blended. Add slay fitness chocolate shake powder, coconut flour and baking powder and stir well. Batter will be very thick - like brownie batter! 2. Preheat skillet to medium and spray with cooking spray. Spread pancake batter into pan. Cook until bottom is solid - about 2 minutes. Flip and cook maybe 30 seconds more until pancake is done. Enjoy your healthiest and most delicious meal of the day! 3. Top with peanut butter between your stacks

The most light, fluffy and delicious vegan pancakes You've ever tasted! No bananas, no fuss. These pancakes are: * Dairy-free * Eggless * Vegan * Tested and approved gluten-free version (simply sub gluten-free flour mix) * Refined sugar-free * Soy-free and nut-free (use coconut milk or other suitable dairy-free milk) * Kid-approved * Easy to make and ready in minutes! * INGREDIENTS * 90 g plain white flour or white spelt flour * 1 tbsp arrowroot powder or cornstarch * 1 tsp baking powder * 3 tbsp maple syrup * 1 tsp apple cider vinegar * 120 ml dairy-free milk * 2 tbsp vegetable oil TO SERVE * maple syrup * Fresh fruit we used figs OPTIONAL FLAVOURINGS * 1/4 tsp ground cinnamon * 1/8 tsp ground cardamom * Zest of 1 orange INSTRUCTIONS 1. Heat a dry frying pan on a low heat. A small non-stick works best but use your first try to assess if you need to add a small amount of oil.
 2. Mix the dry ingredients together in a large bowl.
 3. Stir in the wet ingredients until well combined and the texture is runny but thick.
 4. Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds before carefully flipping onto the other side. Cook for another 20-30 seconds.
 5. Repeat with the rest of the batter.
 6. Serve and enjoy!
 RECIPE NOTES *You can also use gluten-free plain flour. I tested the recipe with Dove's Farm Gluten-free mix and they tasted great. However, they are slightly paler in colour and didn't rise quite as well. Still delicious though!

Sometimes miracles do happen. Pancake miracles. The "miraculous" flour? So, I used a flour not what you'd expect to see in a pancake recipe, corn flour. Not to be confused with cornmeal or cornstarch. The corn flour gave a naturally mild, sweet flavor to them and made them SO SOFT. So, these pancakes are easy to make and should basically fit the majority of allergies out there. They are vegan, gluten-free, oil-free, nut-free and low-fat and definitely kid-friendly. INGREDIENTS * 1 cup + 2 tablespoons Bob's Red Mill corn FLOUR, not the same as cornmeal or cornstarch. I highly recommend to use Bob's Red Mill here ) * 3 tablespoons arrowroot (22 g, I tested these with 3 different starches, arrowroot yielded the best result) * 2 teaspoons aluminum-free double-acting baking powder * 1/2 teaspoon fine sea salt * 3/4-1 cup lite canned coconut milk , I used a full cup, shake the can well prior to measuring. This milk will yield the best fluffy results. You can sub with another milk, but highly recommend a creamy one with some fat in it for best results, too thin a milk will make the pancakes more thin/fragile. Please note that depending on your corn flour brand, the milk may need to be adjusted to get a fairly thick batter) * 3 tablespoons pure maple syrup * 2 1/2 teaspoons vanilla extract (add an extra 1/2 teaspoon for a stronger vanilla flavor) * Optional flavors: * Chocolate chip: add 1/4 cup chocolate chips * Blueberry: add 1/4-1/2 cup fresh blueberries * Cinnamon: add 1 1/2 teaspoons cinnamon * Note: These pancakes have a very mild cornmeal type of flavor to them, which I LOVE, so expect that. The wet batter tastes stronger than the cooked pancake, so don't be alarmed. Corn flour is very finely ground like all-purpose flour, it's not cornmeal and not the same as cornstarch. Corn flour is what cornstarch is called in England, so please click the link above to see exactly the product I used. Also, Bob's Red Mill corn flour is gluten-free naturally, but is processed in a wheat facility, so if you need a certified gluten-free corn flour, search for that online. Different corn flour brands vary in the batter thickness, so note the milk measurement. * I trialed this recipe with varying flours and liquids and amounts, so stick to the recipe for best results. This is an amazing basic pancake recipe for you to enjoy as is (my husband's favorite way and with syrup!) Or make them using the optional flavors I suggest above. INSTRUCTIONS 1. These are delicious with maple syrup on top. Since these are really low-fat, they are super soft and light, but not as rich as the fat-filled ones (obviously), so they are just perfect with maple syrup and some fruit. Enjoy! 2. Combine the corn flour, arrowroot, baking powder and salt in a large bowl and whisk really well to make sure there are no lumps remaining from the starch. 3. In a separate small bowl, combine the milk, syrup and vanilla and stir. Start out with 3/4 cup milk and add a little more as needed. You want a fairly thick, but smooth batter. This is what will produce thick, fluffy pancakes like in the pics. If your batter is too runny, it will produce thin pancakes. Slowly pour over the dry ingredients, whisking it in slowly until the batter is completely smooth. Whisk for a good minute or so to really make sure it's smooth and thickens up. Now, you must let the batter sit for 15 minutes before cooking. This will give time for the baking powder to react with the liquid and also soak up the starch. This will make all the difference in a fluffy pancake and how they cook up, so don't skip this step. Set your timer and come back. At this same time, heat up your pan. 4. Add your nonstick pan over medium-low heat. The heat temperature is important because you don't want it too low or the pancakes won't react enough with the heat and will be more flat. You must let your pan heat up the same time your batter is sitting. This is another important step to the pancakes being fluffy and cooking properly. Let the pan heat up for 15 minutes while your batter is sitting. 5. After your pan is hot, spray with nonstick spray and slowly pour a 1/4 cup of batter on the pan, it should naturally form a round shape. You should hear a sizzle, that's how you know it's hot enough. Let the pancakes cook about 3 minutes or more, looking for the top to have a dry look and the edges look dry and small bubbles forming. You can peak underneath to make sure they have that nice golden cooked bottom. Don't flip too early or the middles won't cook through. Flip over and cook the other side for just about a minute. If you find they are cooking too fast, just slightly turn down the heat. This batter will make 6 pancakes using 1/4 cup batter measurements. 6. Note: These are very tender upon just coming off the pan, so give them a few minutes before eating so they firm up. They firm up a lot more after they've sat several minutes. 7. I liked these best with maple syrup. These are best eaten the same day, as they tend to dry out the next day since they are so low-fat. Or just add more syrup the next day

Vegan Gluten-free Peanut Butter Chocolate Chip Pancakes. These are to-die-for peanut butter vegan pancakes that taste like cookies. They are the best, fluffy pancakes while being oil-free. Finally a vegan, gluten-free and oil-free pancake that rivals any egg and butter-filled pancake. These are seriously soft, fluffy, light and downright delicious. Make these for friends and family. They won't believe you that they are healthy! * 1 1/2 cups (180 g) oat flour (see NOTES for subs) * 1/4 cup (40 g) potato starch, not the same as potato flour (see NOTES below regarding sub) * 1 tablespoon + 1 teaspoon (20 g) baking powder * 1/2 teaspoon (3 g) fine sea salt * 1/4 cup + 2 tablespoons (96 g)peanut butter (or use almond butter and it's 113 g, almond butter will make them more tender) * 1/4 cup + 2 tablespoons (135 g) pure maple syrup * 3/4 cup (188 g) unsweetened applesauce * 1/2-3/4 cup (116 g) water (if using almond butter it is only 1/2 cup, but with peanut butter or the all-purpose flour version, you may need up to 3/4 cup. The batter should be thick and smooth, but still slightly pour-able, not runny) * 1 tablespoon (15 g) vanilla extract * 1/4 cup (50 g) mini dairy-free chocolate chips * Peanut Butter Caramel * 1/2 cup pure maple syrup (120 mL) * 1/4 cup creamy peanut butter (64 g, mine only has added salt) * 1/2 teaspoon vanilla extract * 1/8 teaspoon salt if your peanut butter doesn't have any * Note: This recipe makes a large batch of big pancakes, so don't be alarmed by the amount of sweetener, but these are a cookie pancake and sweeter than traditional pancakes. If you don't want a large batch, just make half of the recipe. If you want them less sweet, just replace a couple of the tablespoons of syrup with some plant milk. * Note 2: If you are pressed for time, guess what, these can be made as muffins also! I have only tested them with the all-purpose flour so far. Pour about a 1/4 cup into baking liners (about 2/3 full) and bake them at 350 for about 20 minutes, or when a toothpick is clean. Let them cool 10-15 minutes, as they will be too tender and fragile to eat while warm. Enjoy! INSTRUCTIONS 1. Be sure to follow these directions for your perfect pancake. This batter takes just minutes to throw together. If you grind your own oat flour at home, make sure it is finely ground and not chunky, otherwise the pancake texture will not turn out right. I always use gluten-free quick cooking oats because they grind up really fine. 2. Add the oat flour (or all purpose flour-see note below), potato starch (or cornstarch-see note below), baking powder and salt to a large bowl and whisk really well to make sure there are no lumps. 3. In a separate medium bowl, combine the peanut butter, syrup, applesauce, water and vanilla and whisk until completely smooth with no bits of peanut butter remaining. Slightly warm your nut butter if it's been in the fridge prior to measuring, so it is completely smooth. Also, make sure when measuring the nut butter and applesauce that you level off from the cups/tablespoons with your finger to get the accurate measurement and result in the pancakes. 4. Slowly pour the liquids into the dry ingredients while whisking. Add the chocolate chips. Once all incorporated, stop mixing. The batter should be thick and smooth, but still slightly pour-able, not runny, similar to muffin batter. If you add too much liquid, your pancakes will be flat. Important to now let the batter sit 10-15 minutes to let the baking powder react and absorb the other ingredients, this will make a difference in how your pancakes cook and fluff up, trust me. While the batter is sitting, begin heating up your small pan, you need it hot before adding the batter. Turn the heat medium-low, closer to low. Let your pan heat up for 10 minutes. 5. For extra fluffy pancakes, I use a 4.5 inch round cookie cutter. You will get 8 large pancakes this way (using 1/3 measuring cup). It truly makes a perfect, fluffy round and evenly-cooked pancake. You don't have to do this, but please know that your pancakes will not look quite as fluffy as in the photos without a cookie cutter. If you make more traditional medium size pancakes, you should get 12-14 pancakes, using a 1/4 measuring cup. Pour the batter in and immediately smooth out the top with the back of a spoon (if using the cookie cutter). Let it cook for 3-4 minutes or until the sides have started to dry up, you don't want to flip it too soon or they won't cook all the way through. Make sure your heat is closest to low so the insides cook through, otherwise the bottoms will cook too fast before the inside cooks. Don't flip over until the edges have dried up. Using tongs (cookie cutter will be hot!) gently slide it off and flip them over carefully with a thin metal spatula. Cook another minute or so on the opposite side. Turn down the heat if they are cooking too fast. They start to cook faster the longer the pan is heated. 6. Repeat with each pancake. Tip: To save time, I use 2 small pans and cook 2 at a time and it goes much faster. I prefer cooking on a pan and not a griddle, just because I like the fluffy results better. You can keep the pancakes warm in a slightly heated oven and then turn off the oven after adding the pancakes. 7. For the caramel: add all of the ingredients to a small sauce pan and turn the heat to medium. Whisk until smooth and combined. Once the mixture starts to bubble, let it cook for about a minute just until it starts to thicken, that's it! Don't cook it too long or it will get overly thick. This will give the most amazing, thick caramel texture. For the pancakes though, I then thinned out the caramel a bit with some water afterwards so they would drizzle easily. You can choose to do this or not or just serve them with syrup. Honestly, these taste amazing without any topping at all! 8. Note: this caramel will thicken even more as it sits, so just gently reheat it or add some plant milk to thin it out some, if desired. 9. NOTES Vegan, gluten-free, oil-free. You can make these nut-free by subbing the peanut butter for sunbutter. I have also made these with almond butter and they are just as delicious, just slightly more fragile since it's less sticky than peanut butter.
To make these with regular all-purpose flour: Omit the potato starch and instead of using 1 1/2 cups oat flour, you will only be using 1 1/4 cups all-purpose flour (180 g). All the remaining ingredients are the same. The batter should be thick similar to a muffin batter and thicker than a traditional liquid pancake batter. It should be spreadable with a spoon when you add it to the pan.
I do not suggest subbing the potato starch for cornstarch, as the result wasn't as fluffy or cooked through. However, they were still delicious, just not the perfect fluffy texture that the potato starch gives, so really try to use that. If you choose to use cornstarch, it is the same amount as the potato starch. If your batter is a little thin, just add a tiny bit more starch. If it's too thick, just add a tiny bit more water.

We are mixing things up and having our cake for breakfast! Ingredients * 1 ¼ cup (6oz/180g) all purpose flour * 2 teaspoon baking powder * ¼ teaspoon salt * 1 teaspoon ground cinnamon * ¼ Cup (1 ½ oz / 45g) brown sugar* * 1 ¼ cup (10oz/280g) milk * 1 teaspoon vanilla extract * 2 cup (5 ½ /150g) carrots, peeled chopped * 2 tablespoons raisins * 1 egg * 2 tablespoons vegetable oil
Cream Cheese Frosting * ½ pack (4 oz/115g) cream cheese, room temperature * ¼ cup (2floz/ 115g) cream * 2 tbsp sugar * 1 tsp vanilla extract Instructions 1. In a blender add in chopped carrots and pulse until fine. 2. To the carrots, add the vanilla, egg, milk, raisins and pulse until well blended and the mix turns orange. The mix will get thick. 3. In a large bowl mix together the dry ingredients: flour, baking powder, cinnamon, salt and brown sugar. 4. Add the carrot mixture and oil to dry ingredients and stir to combine. Don't over-mix or your pancakes will end up flat and tough. 5. Heat a griddle to medium heat. It’s important to have a steady medium heat for cooking pancakes. When griddle is hot, add a little butter. 6. Scoop a big spoonful of batter onto the griddle. Cook on first side until bubbles form all over the top of the pancake and the edges begin to change color. These bubbles are important to hold up your pancake. 7. Flip pancake and cook 1 to 2 minutes on second side. 8. For the Cream Cheese Frosting: Place the cream cheese, vanilla and sugar in the bowl of your stand mixer or hand mixer. 9. Beat the ingredients until the cream cheese is smooth. 10. Add in the cream and continue to beat until the mix thickens, around 2 minutes. 11. Serve a big dollop of the Cream Cheese Frosting on top of your pancakes, drizzle with maple syrup and sprinkle over some toasted walnuts. Everything combined makes the most incredible stack of pancakes. Notes Brown Sugar: Use white sugar instead if you don’t have brown. If you have any left over, you can always wrap them in foil and heat them up in a low oven.

Picture this: It’s morning. Your family is still asleep and you have the kitchen, a pot of coffee, and a good book to yourself. Your in-laws are here for the holidays, or maybe friends from out of town. You want to impress them! But God forbid they see you pull out a box mix of pancakes (even though we all do in a pinch). I have just the solution. These homemade, simple, whole grain vegan pancakes are just what you and your family need. Good news! They come together in 20 minutes, 1 bowl, completely from scratch! You will be the breakfast hero after all. Prep time 20 mins Cook time 5 mins Total time 25 mins   10-ingredient, 1 bowl vegan pancakes made with whole grains, naturally sweetened and perfectly fluffy and delicious. Perfect for slow weekend mornings and brunch. Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan Serves: 2-3 Ingredients PANCAKES * 1 flax egg (1 Tbsp flaxseed meal + 2 1/2 Tbsp water) (or 1 small egg if not vegan) * 1 Tbsp olive, canola, grape seed, or melted coconut oil * 1 Tbsp maple syrup * 1 tsp baking powder * 1/2 tsp baking soda * pinch sea salt * 1 cup + 1 Tbsp unsweetened plain almond milk (or sub other non-dairy milk with varied results) * 1/4 cup whole wheat flour * 3/4 cup spelt flour* * 2 Tbsp rolled oats and/or roughly chopped nuts or seeds ADD-INS/TOPPINGS (optional) * 1/2 tsp ground cinnamon and/or pumpkin pie spice * 1/4 cup blueberries, strawberries or other fruit of choice (fresh or frozen) * 3 Tbsp dairy-free chocolate chips * 3 Tbsp chopped nuts (raw or roasted) * 1/4 cup Berry Compote Instructions 1. To a large mixing bowl, add flaxseed and water and let set for a minute or two. Then add olive oil, maple syrup, baking soda, baking powder, and salt and whisk to combine. Add almond milk and whisk again until well combined. 2. Next add oats, whole wheat flour, and spelt flour and stir until just combined, being careful not to over mix. Let batter rest for 10 minutes while you preheat your cooking surface. 3. Preheat electric griddle to medium heat (or about 325 degrees F / 162 C), or a large skillet on the stove stop. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface. 4. Lightly grease your griddle with oil of choice and pour 1/4 cup measurements of the batter onto the griddle. There should be 6 pancakes. (If your batter looks too thick, thin it with a little more almond milk.) Flip when bubbles appear in the middle and the edges turn slightly dry, being careful not to burn. 5. Cook for 1-2 minutes more on the other side and then top with vegan butter or peanut butter and a drizzle of maple syrup, or whatever else you please. Compote would also be delicious. 6. Will reheat well the next day in the microwave. Otherwise, freeze cooked pancakes in a single layer on a baking sheet and package in a freezer-safe container or plastic bag. Reheat in the toaster, oven (at 350 F / 176 C), or microwave (for 30 seconds - 1 minute). Notes *If you don’t have spelt flour, I would recommend using this combination instead of the amounts I recommend: 3/4 cup whole wheat flour + 1/4 cup oat flour. *TIP: To make sure you have your sweetness/ flavor right, do a mini test pancake before the big batch. Just cook 1 Tablespoon-sized pancake, sample, and then adjust as needed!

To get that quintessential cinnamon roll flavor I started with a yeasted, whole grain batter since nearly all cinnamon rolls have that amazing earthy, bakers-essential yeast flavor. I was so stoked to see that it rose to double in size just like I was hoping with all of its bubbly, yeasty goodness. These cinnamon roll pancakes are legit and only require 8 ingredients! Almond milk
Vegan butter
Whole-wheat pastry flour
Cinnamon
Sugar & brown sugar
Salt
Yeast Prep time 2 hours Cook time 5 mins Total time 2 hours 5 mins   Vegan cinnamon roll pancakes made special with a yeasted, whole grain batter. Just 8 ingredients to fluffy, sweet, cinnamon-y pancakes that are perfect cozy breakfast on cold winter mornings. Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan Serves: 4 Ingredients For the Batter * 2 cups unsweetened almond milk (or other non-dairy milk) * 2 1/2 Tbsp vegan butter (such as Earth Balance) * 2 Tbsp sugar * 1 package (~2 1/2 tsp) rapid-rise or active dry yeast* * 1/2 tsp salt * 1 1/2 cups whole-wheat pastry OR unbleached all-purpose flour For the Cinnamon Swirl * 2 1/2 Tbsp pancake batter * 1 Tbsp vegan butter, softened/melted * 3 Tbsp brown sugar * 1/2 tsp cinnamon * Instructions 1. In a large mixing bowl in the microwave heat the almond milk and 2.5 Tbsp Earth Balance in 30 second increments, until warm and melted, never reaching boiling. Alternatively, heat the ingredients in a saucepan over medium-low heat. 2. Let mixture cool to 110 degrees F (43 C), or the temperature of bath water. It should be warm but not too hot or it will kill the yeast. 3. Sprinkle on yeast. Let activate for 10 minutes. Then add 2 Tbsp sugar and the salt and stir. 4. Next add in flour 1/4 cup at a time, stirring as you go. If there's a lot of lumps, use a whisk but so do gently and not vigorously. The batter will become sticky but it shouldn't be like a dough. 1 1/2 cups should be the ideal amount, but add more if it appears too runny. It will resemble normal pancake batter. Thick but pourable. 5. Cover with plastic wrap and set in a warm place to rise for at least 1 hour if not 2, or until doubled in size. The batter will proof more quickly if you use rapid rise, but active dry works well too. It just takes a bit longer. 6. Once risen, gently scoop out 2 1/2 Tbsp of your batter and add 1 Tbsp melted vegan butter, 1/2 tsp cinnamon, and 3 Tbsp brown sugar. Thin it with almond milk if it's too thick to pour. Whisk until well combined and add to a sandwich bag (which you'll snip the corner off of) or a plastic squeeze bottle. 7. Preheat a griddle or large skillet to medium heat and lightly grease surface. Scoop on 1/4 cup measurements of batter and then swirl on the cinnamon sugar filling in a circle starting at the center and traveling out. It doesn't have to be perfect - you could even make other shapes/designs. 8. Flip when bubbles form on top and the edges appear dry. Cook for 1-2 minutes more and transfer to a large plate or serving dish. Keep warm in a 200 degree oven until serving. 9. Optional but recommended: Frost with dairy-free cream cheese frosting or a mixture of 2 cups powdered sugar, 1 Tbsp melted vegan butter and 1-2 Tbsp almond milk. I prefer a thicker glaze but make it as thin as you prefer. Or just top with maple syrup. 10. Store leftovers covered in the fridge for up to a few days. Move to the freezer in a freezer safe bag or container for longer term storage. These should reheat well in the microwave or toaster. Notes *The batter will proof more quickly if you use rapid rise yeast, but active dry works well too. It just takes a bit longer. *Recipe loosely adapted from Martha Stewart. *Yields 8 large pancakes.

I’ve called these chocolate chip oatmeal cookie pancakes for a very plain reason: That’s exactly what they taste like. Only they contain no butter and no added sugar besides chocolate chips, and they can be made both gluten-free and vegan. They also contain almond butter for a healthy punch of protein for staying power throughout the morning. Prep time 5 mins Cook time 5 mins Total time 10 mins   Easy, 15-minute, 1-Bowl Vegan Pancakes that taste just like an oatmeal chocolate chip cookie! Butter- and refined-sugar-free. Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan Serves: 5 pancakes Ingredients * 1 very ripe medium banana (~118 g) * 1 tsp baking powder * 1 flax egg (1 Tbsp (7g) flaxseed meal + 2.5 Tbsp (27 ml) water) * pinch salt * 1/2 tsp vanilla extract * 1 Tbsp (16 g) almond butter * 1 Tbsp (15 ml) canola oil (or coconut oil) * 3 Tbsp (45 ml) almond milk (or sub other milk) * 1/2 cup (45 g) rolled oats (or gluten-free oats) * 1/4 cup (38 g) whole wheat or unbleached flour (or sub other flour)* * 3 Tbsp (33 g) dairy-free semisweet chocolate chips Instructions 1. Preheat a skillet to medium heat or about 300-325 degrees F (148-162 C). 2. Prepare flax egg by mixing flaxseed meal and water and letting set for 3-5 minutes. 3. Mash your very ripe banana with baking powder. 4. Add flax egg, oil, salt, vanilla, almond butter, and almond milk and stir. 5. Stir in oats and flour until just combined. 6. Sprinkle in chocolate chips and fold gently. 7. Scoop scant 1/4 cup measurements onto lightly greased griddle. 8. Cook for 2-4 minutes on each side - until golden brown. 9. Serve plain or with a small drizzle of maple syrup and a few additional chocolate chips for melting. Notes *Make gluten free by following this recipe. *Should yield 5-6 small pancakes. *Adding 1 Tablespoons of maple syrup, sugar, or agave nectar is optional for extra sweetening, but I didn't find it necessary. *Reheat great the following day in the microwave.

These pancakes are secretly filled with fiber, protein, calcium, magnesium, probiotics, and the most important healthy ingredient of all: chocolate. I wanted to try something new this time: Lately I’ve been having a lot of fun experimenting with vinegar—it adds a lightness to baked goods, which can be enormously beneficial when using whole-grain flours. The pancakes turned out light and fluffy without the need for any eggs. Oreo Cookie Pancakes (serves 1) * 1/2 tsp white or apple cider vinegar (2g) * 5 tbsp milk of choice (75g) * 1 tsp pure vanilla extract (4g) * 1 tbsp coconut or veg oil (sub applesauce only if you like the taste of fat-free pancakes.) (10g) * 1/4 cup spelt flour (or all-purpose or gluten-free all-purpose) (34g) * 3/4 tsp baking powder * 1/8 tsp salt * 1 1/2 tbsp cocoa powder (7g) * 1 stevia packet or 1 tbsp sugar (or 1 tbsp agave and decrease milk by that amount) * 1-2 crushed Oreo-style cookies or Healthy Oreos * 1/2 container vanilla yogurt of choice (I used SoDelicious coconut) (80g) In a small measuring glass, combine first four ingredients and whisk. Set aside. Combine next 5 ingredients in a bowl and stir well. Place a non-stick pan, greased with either oil or oil spray, over medium heat. While it heats, turn your attention back to the food: pour wet into dry and stir until just mixed. (Don’t over-mix.) Then cook your pancakes (I did mine in two batches), adjusting the heat a little lower if necessary. Flip when bubbles appear and the sides are just cooked enough to flip without breaking. Meanwhile, combine the final two ingredients, then spread on cooked pancakes. Recipe makes 7-8 silver dollar pancakes, as shown in the photos.

The reason I made these pancakes is simple: I love white chocolate macadamia nut cookies. In all seriousness, this pancake recipe is ridiculously simple. And if you love white chocolate macadamia nut cookies you simply must make them. Cookies for breakfast? I’ve done it before and I’ll do it again. You seem to be in full support. Prep time 10 mins Cook time 10 mins Total time 20 mins   Fluffy vegan pancakes with all the flavor of a white chocolate macadamia nut cookie. Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan Serves: 2; about 7 pancakes Ingredients * 1 cup flour* * 1 Tbsp sugar * 1 Tbsp baking powder * pinch salt * 1 cup light vanilla soy milk* * 1 1/2 Tbsp canola oil * 1 tsp vanilla * 4 Tbsp dairy-free white chocolate chips * 3 Tbsp macadamia nuts, lightly chopped Instructions 1. Preheat griddle or skillet to medium heat. 2. Combine wet ingredients in a large bowl. Then add dry ingredients to a sifter and sift into the wet (excluding white chocolate and macadamia nuts). 3. Stir batter until just combined and no large lumps remain, then add white chocolate chips and macadamia nuts and stir. Let batter rest for 5 minutes. 4. Spoon 1/4-cup measurements onto a lightly greased griddle. Flip when bubbles appear on top or the edges look dry, then cook for 1-2 minutes more. 5. Serve with vegan butter and agave nectar or maple syrup, or a few more white chocolate chips. Notes *Use any combination of flour you want, though I would recommend whole-wheat pastry or unbleached all-purpose. *Sub any non-dairy milk you prefer.

Oh yes. It’s a banana nut muffin inside a pancake. Don’t ask me how I did it. I’m still a little unsure. Prep time 15 mins Cook time 10 mins Total time 25 mins   Hearty, healthy, vegan pancakes that taste just like a banana nut muffin. 30 minutes start to finish. Author: Minimalist Baker Recipe type: Breakfast Cuisine: Vegan Serves: 2 Ingredients PANCAKES * 1 small very ripe banana, mashed (about 1/3 cup) * 1 tsp baking powder * 1/2 tsp baking soda * pinch salt * 1 flax egg * 1 Tbsp Earth Balance, melted (or other non-dairy butter) * 1/2 tsp pure vanilla extract * 1/2 cup unsweetened vanilla almond milk (or other milk) * 1/2 cup whole wheat pastry flour (or sub gluten free blend or oat flour) * 2 Tbsp raw walnuts for topping STREUSEL * 1 heaping tbsp raw sugar * 2 Tbsp unbleached all-purpose flour * 1 scant Tbsp Earth Balance (or other non-dairy butter) * Instructions 1. Preheat oven to 350 degrees F (176 C). Prepare streusel by combining sugar and flour in a large mixing small bowl and then cutting in Earth Balance until well combined. Spread on a baking sheet and bake for 5-7 minutes or until it turns light brown. Remove from oven and set aside. You will have leftover streusel. 2. Preheat electric griddle to medium heat (or about 350 degrees F), or a large skillet on the stove top. You want the surface to be hot but not screaming hot – oil shouldn’t smoke when it makes contact with the surface. 3. To the same large mixing bowl you used earlier, add mashed banana, baking soda, baking powder, salt, vanilla extract, flaxseed and water and whisk until well combined. Let set for a couple minutes. 4. Add melted Earth Balance and almond milk and stir. 5. Next add flour and stir until just combined. If your batter appears too thin, add a bit more flour, or if too thick, add almond milk. Let better rest for 5 minutes. 6. Lightly grease your griddle and pour 1/4-cup measurements of the batter onto the griddle. 7. Top with a sprinkle of streusel and walnuts and flip when bubbles appear in the middle and the edges turn slightly dry. 8. Cook for 1-2 minutes more on the other side and then top with an additional sprinkle of streusel, walnuts and a drizzle of maple syrup (optional). Notes *Because there is a whole banana in this recipe, make sure your cooking surface is on medium heat and you cook the cakes all the way through - this may mean 3-4 minutes on each side. If your skillet is too high, they'll cook too fast on the outside and stay tender on the inside.

How does one remember their earliest memory of a s’more? This, I do not know. But what I do know is that it surely was love at first bite for s’mores and me. These pancakes are WOW, just WOW. It requires 10 ingredients and 1 bowl.
Takes about 20 minutes from start to finish.
Is vegan and contains whole wheat flour.
Tastes JUST like a s’more, only in pancake form.
Would be perfect for kiddos, adults, foodies and non-foodies alike. The only requirement for liking these pancakes is that you must like s’mores. Everybody on board? Good, let’s proceed. Prep time 15 mins Cook time 5 mins Total time 20 mins   Fluffy vegan pancakes made with whole wheat flour and bursting with s'mores flavor thanks to graham cracker crumbs, vegan marshmallows, and melty semisweet chocolate. Author: Minimalist Baker Recipe type: Breakfast, Dessert Cuisine: Vegan Serves: 2 generously Ingredients * scant 1 cup whole-wheat pastry flour or unbleached all-purpose * 2 Tbsp graham flour (or finely crushed graham crackers) + more for topping * 1 heaping Tbsp sugar (I used organic) * 1 1/2 tsp baking powder * pinch sea salt * 1 cup unsweetened almond milk * 1 heaping Tbsp melted non-dairy butter, melted (I like Earth Balance) * 1 tsp pure vanilla extract * 3 Tbsp non-dairy semisweet chocolate chips + more for topping * 3 Tbsp vegan marshmallows for topping Instructions 1. Preheat an electric skillet to 300 degrees F (148 C) or a warm a large skillet over medium heat. 2. Add flour, graham flour, sugar, baking powder and sugar to a large mixing bowl and whisk. 3. Pour almond milk into a large liquid measuring cup, then add vanilla and melted butter and whisk. 4. Add wet to dry and stir until just combined and no large lumps remain. If the batter appears a bit too thick, add another Tbsp or 2 of almond milk; it doesn't have to be exact. 5. Lastly, stir in chocolate chips and let batter rest for 5 minutes before cooking. 6. Grease skillet with non-dairy butter and scoop 1/4 cup measurements onto the surface, dropping a couple more chocolate chips on top if any look sparse. 7. Cook until bubbles appear on top and the edges begin to dry. Cook for an additional 2-3 minutes on the other side and then transfer on a serving plate. 8. Once all pancakes are cooked, preheat the oven to low broil and position an oven rack on the second to top rack. 9. Arrange your pancakes as you will be serving them on 2-3 plates and top with mini marshmallows. I set mine upright so they wouldn't roll off. Place under broiler to toast marshmallows, being careful not to walk away as it will happen quickly. 10. Once browned, carefully remove pancakes from oven using a towel or hot pad and sprinkle with a few more chocolate chips and a bit of crushed graham crackers. Devour immediately. Store any leftovers in an airtight container in the refrigerator for up to a couple days.

These pancakes!! Seriously guys, I don’t even know where to begin. They’re a perfect mix of textures: Light and fluffy gingerbread pancakes, creamy coconut whip, crunchy salted caramel shards topped with a drizzle of maple syrup for extra sweetness. Oh, and they’re vegan too. I’m in love. You have to give them a try! Like seriously, you must. * Pancakes: * 2 Tbsp ground flax seeds (mixed with 5 Tbsp water) * 2½ cups flour * 2 Tbsp brown sugar * 2 tsp baking powder * ½ tsp baking soda * ½ tsp salt * 1 Tbsp ground ginger * 1 Tbsp cinnamon * ¼ tsp ground cloves * 2 ½ cups soy milk * 2 tsp apple cider vinegar * 2 Tbsp vegetable oil * Salted Caramel Shards: * 1 cup sugar * salt * Coconut Whip: * 1 cup coconut cream (not milk!) * ¼ cup icing sugar Instructions * Make the flaxseed eggs by mixing the ground flaxseeds and the water and letting the mixture sit while preparing the rest of the batter. * In a mixing bowl whisk together the flour, sugar, baking powder and soda, salt, ginger, cinnamon and cloves. * In a second bowl or large glass mix together soy milk and vinegar until the milk curdles and thickens. * Then add the oil and the flax seed eggs to the “butter milk” and combine. * Form a grater in the middle of the dry ingredient mix and gradually pour the wet ingredients into the bowl. Carefully stir until the batter is combined. * Oil a pan with some vegetable oil and put it on the stove. When the pan is hot pour in some of the batter and wait until bubbles form. Then flip the pancake with a spatula. * I like to keep my pancakes in the oven on a medium heat to keep them warm while I prepare the toppings. * Pour 1 cup of granulated sugar in a saucepan and place it on the stove on a high heat. Stir continuously until the sugar becomes liquid and a golden brown colour. It takes about 5 minutes for the sugar to caramelize. * Line a baking sheet with baking paper and pour the caramel onto it. Carefully tilt the baking sheet to all sides for the liquid to spread. When you have a thin layer of caramel sprinkle salt (I used about 2 tsp) onto it and let it cool for about 5 minutes.Then Use a knife or your hands to break the hardened caramel into small shards. * Scrape the thick part of the coconut cream into a mixing bowl (you can keep the liquid part and use it in a different recipe later) and use a hand mixer to beat it for about a minute. * Add the icing sugar and beat until it's well combined. * Get the pancakes out of the oven and stack them on a plate. While stacking spread coconut whip in between every layer and sprinkle salted caramel shards on top. Finish off the stack with a big heap of coconut whip, drizzle maple syrup on top and decorate with salted caramel shards. Enjoy!

I’ve finally found my perfect recipe for vegan pancakes. Take any pancake recipe and chose the right flour and you can make a gluten free pancake. For a vegan diet it’s difficult to get them fluffy, light, and tasty. In this post I’ll tell you how to make your perfect vegan pancakes. INGREDIENTS * 3 Tbs Tapioca starch * 2 tsp aluminum-free baking powder * 1 1/2 cups (200 g) buckwheat flour * 1 1/2 cups (360 ml) oat or almond milk * 3 Tbs maple syrup * 1 Tbs organic vanilla * 1 Tbs coconut oil, melted + more for the pan * Hint: If you like your pancakes a bit richer, just substitute the 1/2 cup oat or almond milk with full fat coconut milk, but I find no need for extra coconut milk. * INSTRUCTIONS 1. To make the dough, combine all the ingredients in a large bowl and whisk together. Let rest for 15 minutes, covered at room temperature. 2. Heat coconut oil in a pan. Use pancake molds or a cookie cutter to bake lovely looking round pancakes. Make sure you heat and oil the molds/cutter before you add the batter. Cook it for a couple of minutes until it starts to bubble. Then remove the molds and flip. Cook through for another 2-3 minutes. Repeat until all the batter is used.

First thing. Over mixing is your enemy! Don’t laugh it is real. You can destroy a properly made mixture by simply over mixing. Second might be a personal thing but I figured out that I can form much prettier pancakes when I put the dough (once done) back into the fridge. I have no idea what it does to the dough but my pancakes look prettier when I do it. Ingredients * ¼ cup coconut Flour * ¼ cup almond flour * ½ cup coconut milk * 1 tbsp ground flax seed (substitute with 1.5 tbsp Chia seeds soaked in water) * 1 tsp vanilla extract * 2 tsp baking powder * ¼ cup vegan chocolate drops (more if you are a chocoholic) * * Topping * ½ banana, sliced * ½ tsp Coconut Oil for frying Instructions 1. First we make our "egg substitute flaxegg" 2. Put the flax seed (or alternately the Chia seeds) in a small bowl and whisk together with half of the coconut milk (1/4 cup) 3. Set aside to thicken for 10 minutes 4. Combine all ingredients except the chocolate chips in a mixer until smooth. 5. Place in the fridge for 10 minutes. 6. Heat the oil in a small pan on medium heat. 7. While the pan is heating up, add the chocolate chips to the pancake batter. Stir gently. 8. When the pan´s hot enough, start frying your pancakes by using approx. two tbsp. of the dough for one Pancake.( Tip: Use an Icecream scoop!!) 9. Fry for about 2-3 Minutes or when bubbles appear. Flip over! 10. For the Toppings, simply slice half of the banana and decorate 11. Finally, top your pancakes with as much chocolate spread as you like.

Crepes are my number 1 alternative to pancakes! I feel like pancakes are tasting better in a stack but crepes I love for their thin crusty edges and the fact that they can be filled with a LOT of sauce or fruits or chocolate or whatever! Ingredients * ¾ cup all-purpose flour * ½ cup buckwheat flour * ⅓ cup unsweetened cacao powder * 1½ cup almond milk (substitute with any other non-dairy milk) * ½ cup sparkling water * 3 tbsp agave syrup * 1 tbsp vanilla extract * 1 big ripe banana * a pinch of fine sea salt * coconut oil for the pan Instructions 1. Combine all the ingredients in the blender until well combined. 2. Preheat a nonstick pan, on medium heat. 3. Grease the pan with coconut oil. 4. Pour the batter into the center of the hot skillet, letting it spread outward to create a thin layer of crepe. Cook for about 3 minutes or when you see that the crepes isbuilding little bubbles, then flip. Cook the other side for about 2 minutes. 5. Repeat with the remaining batter. 6. Stuff the crepes with fresh fruits and an Acai berry sauce. (Link for sauce in text above)

You know you’ve got yourself a good stack of pancakes when they taste just like dessert. Banana and toffee are a match made in heaven. Ingredients * Pancakes * 1 cup of oat flour * 1 cup of rice milk * 1 ripe banana * 1 tsp. vanilla * Caramel Sauce * 2 tbsp. coconut nectar * 2 1/2 tbsp. peanut flour * 1 tbsp rice milk * Filling * 1 banana chopped Instructions 1. Pre heat your frying pan ensuring that it’s hot enough to make a ‘sizzling’ sound when the batter touches the pan.
 2. Mash the banana and combine with the rest of the ingredients until a batter has formed.
 3. Pour 1/4 cup of mixture into the pan.
 4. Spread the mixture out using a spoon or use a pancake ring to form your pancake shape.
 5. Allow it to cook for a few minutes until bubbles start to form on the top.
 6. Place the frying pan under the grill and leave for several more minutes until the pancake is firm on top. Alternatively you can flip the pancakes if you prefer. Repeat this process with the rest of your batter.
 7. Caramel sauce
 8. In a small ramekin, stir together the sauce ingredients until smooth.
 9. Once you have finished cooking your pancakes, layer each pancake with a couple of banana coins and then pour caramel sauce over the top.