Jessica in the Kitchen · by Jessica Hylton★ 5.0 (73)
Vegan Pancakes Recipe
NUTRITION · PER SERVING30M COOK
CAL 6%·PRO 8%
CARBS 17G58% OF CAL
2G FIBER2G SUGAR12G OTHER
FAT 3G21% OF CAL
1G SAT1G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Light and fluffy pancakes made entirely from plant-based pantry staples. An easy vegan breakfast that's great for meal prep and weekday mornings.
mainamericanbaked good🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 6- 1 cup soy milk ((240mL) or any vegan milk)
- 2 teaspoons apple cider vinegar or lemon juice ((10mL))
- 1 cup all-purpose flour ((120g))
- 1 tablespoon baking powder ((14.4g))
- ½ teaspoon sea salt ((2.8g))
- 1 tablespoon granulated sugar ((12.5g) any kind, or maple syrup or agave)
- 1 teaspoon vanilla extract (or vanilla paste)
- 1 tablespoon vegan butter or oil ((14g) + extra for the griddle/pan)
At a glance
PER SERVING · TIME 30M
CAL 6%·PRO 8%
CARBS 17G58% OF CAL
2G FIBER2G SUGAR12G OTHER
FAT 3G21% OF CAL
1G SAT1G UNSAT
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
- 15m
- Sodium
- 26mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 127mg
- Calcium
- 58mg
- Iron
- 0.92mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 26MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.