Vegan Apple Cider Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light, fluffy pancakes made with quinoa and almond flour, studded with fresh apples and served with maple syrup. A healthy fall-inspired breakfast that is both vegan and gluten-free.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 1 cup quinoa flour (I like to toast mine)
- ½ cup almond flour
- 1 tablespoon coconut flour
- 2 teaspoons baking powder
- 1 teaspoon cinnamon
- ½ teaspoon sea salt
- 2 flax eggs (2 tablespoons flaxseed meal + 6 tablespoons water)
- 1/2 cup apple cider
- 1/2 cup almond milk
- 1 tablespoon almond oil (or other light flavored oil)
- 1 tablespoon maple syrup
- 1/2 cup chopped pecans or grated apple ((optional as an add-in))
At a glance
PER SERVING · TIME 25M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 15m
- Sodium
- 32mg
- Total sugar
- 8g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 358mg
- Calcium
- 118mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 32MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.