Vegan Pancakes
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Fluffy, egg-free and dairy-free pancakes made with almond milk and avocado oil. Light and flavorful, they're best served with fresh berries and maple syrup for a satisfying breakfast.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 2- ¾ cup whole wheat flour (spooned and leveled)
- ½ cup all-purpose flour (spooned and leveled)
- 1 tablespoon baking powder
- ½ teaspoon cinnamon
- Heaping ¼ teaspoon sea salt
- 1 cup almond milk
- 1½ tablespoons avocado oil (plus more for the pan)
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup (plus more for serving)
- 1 teaspoon vanilla extract
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
- 15m
- Cook
- 10m
- Sodium
- 370mg
- 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
- 350mg
- Calcium
- 253mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 370MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.