You decided to “go vegan” and are struggling to find recipes for your favorite foods and are debating throwing in the towel. Not so fast, my friend. Enter this vegan pancakes recipe.
There is always a way to replace ingredients in your favorite recipes to stay on track with your new diet program.
Can’t have milk or dairy? There are many dairy-free options available such as almond milk, cashew milk, and soy milk to name a few. Can’t have eggs? There are several other ingredients that when combined can serve as the “glue,” so to speak, to hold everything together.
Check out this vegan pancakes recipe, which is packed with just the right amount of apple-cinnamon flavor and created with healthy and figure-friendly ingredients sure to start your morning with a smile.
Coach C’s Vegan Pancakes Recipe
- 1 cup rolled oats
- 1 cup almond milk
- 2 scoops BioTrust Harvest™ Plant Based Protein (Vanilla Caramel)
- ½ cup unsweetened applesauce
- 1 Tbsp flax
- 2 tsp baking powder
- 1 tsp vanilla extract
- ½ tsp baking soda
- ¼ tsp cinnamon
- 1/8 tsp salt
- Place all ingredients in a bowl and mix until a batter forms.
- Drop even scoops onto a griddle or pan over medium-high heat.
- When bubbles begin to form on the top or you notice the edges begin to turn a golden brown, flip over and heat the other side.
Chef Notes: You can substitute any flavor of Harvest you prefer for this vegan pancakes recipe. I made one batch using banana in place of applesauce, and added chocolate chips, in addition to the chocolate fudge Harvest, and they were TO-DIE-FOR! Chocolate banana heaven!
Chef Notes: You can also include fresh berries in the batter such as blueberries, which are always a hit.
Chef Notes: I topped these with a coconut oil whipped topping to ensure these were vegan friendly. Redi-Whip makes a delicious option that tastes better than most of the dairy options.
Yields 2 servings
- Calories: 297
- Fat: 8.25 g
- Carbs: 42.5 g
- Fiber: 10 g
- Sugar: 5.75 g
- Protein: 17.5 g