These vegan pancakes are breakfast on the ideal weekend and are ready in half the time required to make regular pancakes!
What you will need
Ingredients
- 2 cups oatmeal: You can also use whole wheat or all use flour. If you have gluten sensitivity, be sure to use a certified gluten-free oat flour. You can also easily create your own oatmeal by crushing oats in the mixer until you have a fine consistency of the flour.
- 1 ½ tablespoon chemical
- 2 tablespoons sugar: You can use any sugar you prefer. I like to use coconut sugar.
- 2 cups milk without dairy: All milk without dairy products will work. I like soy or oats milk in this recipe.
- 2 tablespoons coconut oil: Vegan butter or vegetable oil will also work if you don’t have coconut oil.
- ½ teaspoon vanilla
Filling
- Chocolate pieces And raspberry: These are the toppings that I chose for my leaf pancakes, but you can also add other fruits of choice such as blueberries, bananas or strawberries.
- maple syrup
How to make pancakes in the leaf
In a large bowl, mix oat flour, chemical yeast, sugar, milk, oil and vanilla.
Stir them well.
Line a pan with parchment paper and grease it lightly with coconut oil. Note: I cooked mine in a 13 x 10 inches saucepan and 1 inch deep. The size and thickness of your pancakes will vary depending on the size of the pan you use.
Pour the pancake dough into the pan and use a spatula to make sure the dough is equal.
Garnish the pancake with sheets of chocolate pieces and raspberries (or other fillings if you prefer).
Bake for 12-15 min at 400 * f / 200 * C.
Let the pancake in sheet cool, then cut and serve with maple syrup.
These are my favorites to take advantage of costs, but can be stored in an airtight container in the refrigerator for 3-4 days. They can be an excellent breakfast to prepare meals and enjoy it throughout the week!
Video
If you liked this recipe, you might also like these other pancake recipes:
Crêpes with chocolate chips
Chocolate protein pancakes
Vegan pancakes
These vegan pancakes are breakfast on the ideal weekend and are ready in half the time required to make regular pancakes!
Ingredients
Ingredients
- 2 cups oatmeal You can also use whole wheat or all use flour.
- 1 ½ tablespoon chemical
- 2 tablespoon sugar
- 2 cups milk without dairy
- 2 tablespoon coconut oil
- ½ teaspoon vanilla
Filling
- Chocolate pieces
- raspberry
- maple syrup
Instructions
Instructions
-
In a large bowl, mix oat flour, chemical yeast, sugar, milk, oil and vanilla. Stir them well.
-
Line a pan with parchment paper and grease it lightly with coconut oil. Note: I cooked mine in a 13 x 10 inches saucepan and 1 inch deep. The size and thickness of your pancakes will vary depending on the size of the pan you use.
-
Pour the pancake dough into the pan and use a spatula to make sure the dough is equal.
-
Garnish the pancake with sheets of chocolate pieces and raspberries (or other fillings if you prefer). Bake for 12-15 min at 400 * f / 200 * C.
-
Let the pancake in sheet cool, then cut and serve with maple syrup.
-
These are my favorites to take advantage of costs, but can be stored in an airtight container in the refrigerator for 3-4 days. They can be an excellent breakfast to prepare meals and enjoy it throughout the week!
Nutrition
Calories: 190kcalCarbohydrates: 25gProtein: 6gFat: 7gSaturated fats: 3gPolyunsaturated fat: 2gMonounsaturated fat: 1gSodium: 274MGPotassium: 195MGFiber: 2gSugar: 5gVitamin A: 232IUVitamin C: 4MGCalcium: 231MGIron: 2MG
