OUR VEGAN PANCAKE RECIPE! | Yoga Girl | Rachel Brathen

flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

non-dairy milk

🥗Healthier: almond milk

💰Cheaper: soy milk

Almond milk is lower in calories while soy milk is often more affordable.

sugar

🥗Healthier: maple syrup

💰Cheaper: brown sugar

Maple syrup adds flavor and is a natural sweetener.

applesauce

🥗Healthier: mashed banana

💰Cheaper: pureed pumpkin

Mashed banana provides natural sweetness and moisture.

Add 1 cup of flour into a mixing bowl.

Add 3/4 tablespoon of baking powder and 1/2 teaspoon of salt to the flour.

Pour in 1 cup of non-dairy milk (any kind) into the bowl.

Add 1 tablespoon of apple cider vinegar to the mixture.

Add 1 teaspoon of vanilla extract for flavor.

Stir the mixture together until combined.

Add 1/2 tablespoon of chia seeds to the batter and mix in.

Heat a non-stick skillet over medium heat until hot.

Pour batter onto the skillet, using a portion for each pancake (size not specified).

Cook until the first pancakes turn out weird (implying they may need adjustments).

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens