7 Vegan Pancake Recipes You Have to Try

Vegan Pancake Recipes – Good morning everyvegan. Today you can make delightful vegan food with our vegan pancake recipes. If you need another menu, please go to our menu list.

Cranberry With Orange-Maple Syrup

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Vegan pancake recipes – cranberry pancake

Makes 4 to 6 servings

The first pancake recipe is Cranberries add sparkle to these luscious pancakes made even better with a drizzle of warm maple syrup studded with bits of orange. Tempeh Bacon makes a delicious accompaniment.

1 cup boiling water

1⁄2 cup sweetened dried cranberries

1⁄2 cup maple syrup

1⁄4 cup fresh orange juice

1⁄4 cup chopped orange

1 tablespoon vegan margarine

11⁄2 cups all-purpose flour

3 tablespoons sugar

1 tablespoon baking powder

1⁄2 teaspoon salt

11⁄2 cups soy milk

1⁄4 cup soft silken tofu, drained

1 tablespoon canola or grapeseed oil, plus more for frying

  1. In a heatproof bowl, pour the boiling water over the cranberries and set aside to soften, about 10 minutes. Drain well and set aside.
  2. In a small saucepan, combine the maple syrup, orange juice, orange, and margarine and heat over low heat, stirring to melt the margarine. Keep warm. Preheat the oven to 225°F.
  3. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.
  4. In a food processor or blender, combine the soy milk, tofu, and oil until well blended.
  5. Pour the wet ingredients into the dried ingredients and blend with a few swift strokes. Fold in the softened cranberries.
  6. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of the batter onto the hot griddle. Cook until small bubbles appear on the top, 2 to 3 minutes. Flip the pancake and cook until the second side is browned, about 2 minutes longer. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest. Serve with orange-maple syrup.

 

Ginger-Pear Pancakes

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Vegan pancake recipes – ginger pear pancake

Makes 4 servings

After our first recipe we have these fragrant and delicious pancakes are the cure for a cold and dreary weekend morning. Another fruit, such as apple or peach, may be used instead of the pear.

2 cups all-purpose flour

2 tablespoons sugar

3 teaspoons baking powder

1⁄2 teaspoon salt

2 cups soy milk

2 tablespoons vegan margarine, melted

1 teaspoon grated fresh ginger

1 teaspoon pure vanilla extract

1 ripe pear, peeled, cored, and chopped

Canola or grapeseed oil, for frying

  1. In a large bowl, combine the flour, sugar, baking powder, and salt and set aside.
  2. In a separate large bowl, combine the soy milk, margarine, ginger, and vanilla. Bestow the wet ingredients to the dry ingredients and blend with a few swift strokes. Fold in the pear. Preheat the oven to 225°F.
  3. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of the batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancakes and cook until the second side is browned, about 2 to 3 minutes longer.
  4. Transfer the cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest.

 

Spiced Apple Pancakes

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Vegan pancake recipes – apple pancake

Makes 4 servings

These fragrant pancakes are the ultimate in a comfort-food breakfast. What’s not to like about a stack of tender moist pancakes with a topping that smells like apple pie? Instead of apples, you can substitute another fruit such as pears, plums, or peaches.

3 tablespoons vegan margarine, melted

3 Granny Smith apples, peeled, cored, and cut into 1⁄4-inch slices

4 tablespoons sugar

1 tablespoon fresh lemon juice

11⁄2 teaspoons ground cinnamon

¾ teaspoon ground allspice

1⁄4 cup pure maple syrup

11⁄2 cups all-purpose flour

1 tablespoon baking powder

1⁄4 teaspoon ground nutmeg

1⁄2 teaspoon salt

11⁄2 cups soy milk

Canola or grapeseed oil, for frying

  1. In a large skillet, heat 1 tablespoon of the margarine over medium heat. Add the apples, 2 tablespoons of the sugar, the lemon juice, 1⁄2 teaspoon of the cinnamon, and 1⁄4 teaspoon of the allspice. Cook, stirring, to soften the apples. Add the maple syrup and keep warm over low heat.
  2. Preheat the oven to 225°F. In a large bowl, combine the flour, the remaining 2 tablespoons sugar, the baking powder, the remaining 1 teaspoon cinnamon, the remaining 1⁄2 teaspoon allspice, the nutmeg, and the salt. Set aside.
  3. In a medium bowl, combine the soy milk and the remaining 2 tablespoons margarine. Blend until smooth. Pour the liquid into the dry ingredients and blend with a few swift strokes.
  4. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup of batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancake and cook until the second side is browned, about 2 minutes.
  5. Transfer the cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest. Serve topped with the apple mixture.

 

Sesame-Cilantro Scallion Pancakes

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Vegan pancake recipes – scallion pancake

Makes 4 servings

These crisp and flavorful pancakes are delightful if this pancake served with Ginger-Soy Dipping Sauce. They also make a good soup accompaniment—I especially enjoy them served alongside a steamy bowl of Vietnamese-Style Noodle Soup.

2 cups all-purpose flour

1⁄2 cup chopped green onions (scallions)

1⁄4 cup minced fresh cilantro

11⁄2 tablespoons white or black sesame seeds

¾ teaspoon salt

1 cup water

2 tablespoons toasted sesame oil

Canola or grapeseed oil, for frying

  1. In a medium bowl, blend the ingredients: flour, green onions, cilantro, sesame seeds, and salt. Add together the water and sesame oil and mix to form dough, please add more water if necessary. Transfer the dough to a lightly floured surface and separate into 4 pieces. Roll each piece of dough into circles, about 1⁄4 inch thick.
  2. With large skillet, heat a thin layer of oil around medium heat. Fry the pancakes in batches until golden brown on both sides, turning once, about 3 minutes per side. Drain on paper towels and keep warm while you cook the rest, adding more oil as needed. To dish the pancake, cut into wedges and serve hot.

 

Potato Pancakes With Green Onions

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Vegan pancake recipes – potato pancake

Makes 4 servings

Green onions and parsley add flecks of green to these crisp fried potato pancakes. Recipe tester Edie Fidler served these to her German mother, who thought these were just as good as her own. Serve them hot with cinnamon-laced applesauce or vegan sour cream. A shredded small yellow onion can be used to replace the green onions, if you prefer.

11⁄2 pounds russet potatoes

1 medium bunch green onions, minced

1 tablespoon minced fresh parsley

1⁄4 cup all-purpose flour

1⁄2 teaspoon baking powder

1 teaspoon salt

1⁄4 teaspoon freshly ground black pepper

Canola or grapeseed oil, for frying

  1. Peel and grate the potatoes, place them in a colander, and set it over a large bowl. Use your hands to squeeze the liquid from the potatoes. Pour off the liquid and discard. Transfer the squeezed potatoes to the bowl. Add the green onions, parsley, flour, baking powder, salt, and pepper and mix well.
  2. Preheat the oven to 275°F. With large skillet, heat a thin layer of oil over medium heat. Press a heaping tablespoon of the potato mixture flat, then gently place in the hot oil. Repeat this process to make 3 or 4 more potato pancakes and add them to the pan. Do not crowd. Fry until golden brown on both sides, turning once, 7 to 8 minutes total. Remove the cooked pancakes to paper towels to drain, then transfer to a heat-proof platter and keep warm in the oven while you cook the rest. Serve immediately.

 

Sweet Potato Pancakes

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Vegan pancake recipes – sweet potato pancake

Makes 4 servings

A nice change from regular potato pancakes, these are made with sweet potatoes and a touch of creamy peanut butter for flavor and to help hold them together—it’s also a great selling point for finicky children. Variations include using almond butter instead of peanut butter or cilantro instead of parsley. If you want to add a touch of heat, add some minced hot chile or a few shakes of cayenne.

11⁄2 pounds sweet potatoes, peeled and shredded

1 small yellow onion, shredded

2 tablespoons chopped fresh parsley

1 tablespoon creamy peanut butter

1⁄4 cup all-purpose flour

1⁄2 teaspoon baking powder

11⁄2 teaspoons salt

1⁄2 teaspoon freshly ground black pepper

Canola or grapeseed oil, for frying

  1. In a large bowl, combine the sweet potatoes, onion, parsley, peanut butter, flour, baking powder, salt, and pepper and mix well.
  2. Preheat the oven to 275°F. With large skillet, heat a thin layer of oil over medium heat. Press a heaping tablespoon of the potato mixture flat between your hands, then gently place it in the hot oil. Make 3 or 4 more pancakes in the same way and add to the pan. Do not crowd. Fry the pancakes until the edges become golden brown and crisp, turning once, about 4 minutes per side. Remove the cooked pancakes to paper towels to drain, then transfer to a heat-proof platter and keep warm in the oven while you cook the rest. Serve immediately.

 

Banana-Blueberry Pancakes

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Vegan pancake recipes – banana blueberry pancake

Makes 4 servings

The mellow-sweet flavor of bananas is only surpassed by the dazzle of juicy blueberries in these scrumptious pancakes. Serving them with Blueberry Sauce can make a good thing better.

1 ripe banana, mashed

2 cups soy milk

2 tablespoons vegan margarine, melted

1 teaspoon pure vanilla extract

11⁄2 cups all-purpose flour

1⁄2 cup quick-cooking oats

2 tablespoons sugar

3 teaspoons baking powder

1 teaspoon ground cinnamon

1⁄2 teaspoon ground allspice

1⁄2 teaspoon ground nutmeg

1⁄2 teaspoon salt

1 cup fresh blueberries

Canola or grapeseed oil, for frying

  1. In a large bowl, combine the banana, soy milk, melted margarine, and vanilla, mixing well. Set aside.
  2. In a separate large bowl, combine the flour, oats, sugar, baking powder, cinnamon, allspice, nutmeg, and salt. Add the wet ingredients to the dry ingredients and blend them with a few swift strokes. Fold in the blueberries. Preheat the oven to 225°F.
  3. On a griddle or large skillet, heat a thin layer of oil over medium-high heat. Ladle 1⁄4 cup to 1⁄3 cup cupfuls of batter onto the hot griddle. Cook until small bubbles appear on the top, about 3 minutes. Flip the pancakes and cook until the second side is browned, about 2 to 3 minutes.
  4. Transfer cooked pancakes to a heatproof platter and keep warm in the oven while cooking the rest.

Thankyou for your attantion. We hope our 7 Vegan pancake recipes help you.

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