pancakes Archives - Forks Over Knives

17 Sweet and Savory Vegan Waffle and Pancake Recipes

Megan Edwards — Thu, 10 Mar 2022 18:29:02 +0000

Think outside the box with these deliciously inventive vegan waffle and pancake recipes that are sure to liven up your breakfast (or dinner!) routine. If you can’t decide whether you’re craving sweet or savory flavors, we’ve rounded up plenty of options to satisfy both sides of your palate. Miso-marinated tofu waffles, savory green lentil pancakes, decadent chocolate flapjacks, herbed potato waffle sandwiches—these plant-based waffles and pancakes are just as fun to make as they are to eat!

A tip for waffle recipes: For best results, use a waffle maker with a nonstick surface. When testing several models for these recipes, we found that Belgian-style waffle makers delivered the best nonstick experience and the prettiest waffles. Belgian waffle makers with multiple heat settings were even better. Our favorite was the Cuisinart Classic Round Waffle Maker. If your waffles do happen to stick to the waffle maker, unplug it and let the waffles cool before opening the lid and trying to pry them loose. A wooden chopstick (the kind you get from takeout restaurants) is a good tool for loosening them.

The post 17 Sweet and Savory Vegan Waffle and Pancake Recipes appeared first on Forks Over Knives.

Gluten-Free Chocolate Chip Pancakes

Darshana Thacker Wendel — Wed, 08 Sep 2021 17:16:30 +0000

These gluten-free pancakes combine nutty buckwheat flour with coconut flakes and vegan chocolate chips to create a good-for-you breakfast feast. Topped with fresh banana slices and extra maple syrup, these vegan pancakes pair perfectly with a cauliflower scramble or a roasted veggie hash.

Tip: For chocolate chips that are both vegan and gluten-free, look for the Enjoy Life brand, which specializes in allergy-free products.

Yield: Makes eight 4-inch pancakes

1 tablespoon flaxseed meal
1¼ cups buckwheat flour
¼ cup certified gluten-free rolled oats
2 tablespoons unsweetened coconut flakes
1 tablespoon regular or sodium-free baking powder
Pinch of sea salt
1 cup unsweetened, unflavored plant-based milk
½ cup unsweetened applesauce
¼ cup pure maple syrup
1 teaspoon pure vanilla extract
⅓ cup gluten-free vegan mini chocolate chips
1 large banana, sliced

Instructions

In a small saucepan combine flaxseed meal and ½ cup water. Heat over medium 3 to 4 minutes or until mixture appears stringy when it drips off a spoon. Immediately strain mixture into a glass measuring cup. Discard solids.
In a large bowl whisk together the next five ingredients (through salt). In a medium bowl whisk together milk, applesauce, maple syrup, vanilla, and 2 tablespoons of the flaxseed liquid. Add milk mixture to flour mixture; stir to combine. (Batter will be thick.) Stir in chocolate chips.
Heat a large nonstick griddle or skillet over medium-low. Spoon ⅓ cup batter per pancake onto griddle and spread gently. Cook 6 to 8 minutes or until pancakes look slightly dry on top, are lightly browned on the bottom, and release easily from griddle. Flip pancakes; cook 5 minutes more. Transfer to a platter and keep warm.
Repeat with remaining batter, wiping off griddle between batches. Serve pancakes hot with banana slices. If desired, drizzle with additional maple syrup.

The post Gluten-Free Chocolate Chip Pancakes appeared first on Forks Over Knives.

Savory Pancakes with Sautéed Mushrooms and Spinach

Darshana Thacker Wendel — Mon, 20 Apr 2020 17:18:21 +0000

A hot open-face sandwich is always a welcome meal, especially on a chilly evening. The ”bread” for this saucy sandwich is a savory pancake that goes from the skillet to the plate. Note that this recipe is gluten-free if you make sure to purchase certified gluten-free oat flour.

Yield: Makes 8 pancakes + 6 cups sautéed vegetables

¾ cup sorghum flour
¾ cup oat flour
2 tablespoons cashew flour or almond flour
1 teaspoon ground chia seeds or flaxseed meal
1 teaspoon regular or sodium-free baking powder
½ teaspoon garlic powder
½ teaspoon dried marjoram
½ teaspoon dried oregano
½ teaspoon dried thyme
¼ teaspoon baking soda
Sea salt, to taste
1½ teaspoons apple cider vinegar
4 cups thinly sliced fresh mushrooms
1 clove garlic, minced
8 cups fresh baby spinach
Freshly ground black pepper, to taste
1½ cups oil-free marinara sauce, warmed

Instructions

For pancakes, in a large bowl stir together the first 10 ingredients (through baking soda) and a generous pinch of salt; make a well in center. Add vinegar and 1½ cups water; stir gently until well blended.
Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. For each pancake, pour ¼ cup batter onto hot griddle. Cook pancakes 5 to 7 minutes or until edges are dry and bottoms are crisp and lightly browned. Flip pancakes and cook about 5 minutes more or until golden. (If batter gets too thick while it sits, stir in 1 to 2 Tbsp. water until pourable consistency.)
Meanwhile, heat a large nonstick skillet over medium-high. Add mushrooms and garlic; reduce heat to medium. Cook 5 to 7 minutes or until mushrooms brown and release moisture. Continue cooking until liquid evaporates. Add spinach; cook and toss about 5 minutes or until wilted. Season with salt and pepper.
Serve pancakes topped with spinach mixture and marinara sauce.

The post Savory Pancakes with Sautéed Mushrooms and Spinach appeared first on Forks Over Knives.

Oatmeal-Lemon Pancakes with Raspberry-Date Syrup

Cathy Fisher — Tue, 10 Sep 2019 17:48:01 +0000

These oatmeal pancakes rise nicely and fill your kitchen with a wonderful lemony aroma. Top pancakes with walnuts and a fruit syrup naturally sweetened with dates. Use any leftover syrup on fruit or oatmeal.

From straightupfood.com

Looking for more delicious and healthful ways to start your day? Check out our 14 Boredom-Busting Plant-Based Breakfasts.

Yield: Makes 12 small or 6 large pancakes

Ingredients

RASPBERRY-DATE SYRUP

4 oz. pitted dates, chopped (7 to 8 Medjool or 14 to 16 Deglet Noor)
½ cup fresh raspberries, strawberries, or blueberries, or chopped peeled kiwifruit, peach, or mango

PANCAKES

2 cups unsweetened, unflavored plant-based milk, plus more to thin batter as needed
2 oz. pitted dates, chopped (3 to 4 Medjool or 6 to 8 Deglet Noor)
1½ cups old-fashioned rolled oats
½ cup cornmeal
1½ teaspoons regular or sodium-free baking powder
½ teaspoon baking soda
½ teaspoon ground cinnamon
1 tablespoon lemon zest
3 tablespoons lemon juice
¼ cup finely chopped walnuts (optional)
Fresh raspberries (optional)

Instructions

For syrup: In a blender combine 4 oz. dates, the raspberries, and 1½ cups water. Let stand at least 15 minutes to soften dates. Cover and blend until smooth and pourable consistency. Set aside. (Syrup will thicken as it sits. If needed, add more water to thin.)
In a small bowl combine milk and the remaining 2 oz. dates; let stand 15 minutes to soften dates. Place oats in a blender; cover and blend until oats are ground to a flourlike consistency. Transfer to a medium bowl. Whisk in cornmeal, baking powder, baking soda, and cinnamon; make a well in the center.
Pour milk-date mixture into the blender; cover and blend until smooth. Add mixture to dry ingredients along with lemon zest and juice. Whisk until smooth.
Heat a griddle or extra-large nonstick skillet over medium until a few drops of water jump and sizzle. For each pancake, pour ¼ to ½ cup batter onto hot griddle. Cook pancakes 1 to 2 minutes or until surfaces are bubbly and undersides are medium brown. Flip pancakes and cook 1 to 2 minutes more or until surfaces are bubbly and undersides are medium brown. Flip pancakes and cook 1 to 2 minutes more or until Browned. (If batter gets too thick while it sits, stir in a little more milk as needed.) Serve pancakes with Raspberry-Date Syrup, and, if desired, chopped walnuts and raspberries.

The post Oatmeal-Lemon Pancakes with Raspberry-Date Syrup appeared first on Forks Over Knives.

Vegan Banana Pancakes

Heather McDougall — Wed, 04 Mar 2015 10:00:42 +0000

Banana Pancakes are a favorite breakfast in our home. They are easy to make, and everyone loves them! They’re wonderful served with a little maple syrup or applesauce. Notice that I just put the egg replacer dry into the flour mixture. I read somewhere that you could do this, so I tried it and noticed no difference in the pancakes’ texture or fluffiness. Doing so eliminates an extra step, which makes prep time even shorter.

From drmcdougall.com

This brunch recipe and other kid-friendly and comfort food ideas are also available in our convenient iPhone app and newly released Android app.

Yield: Makes 10-12 Pancakes

1½ cups whole wheat flour
2 teaspoons baking powder
½ teaspoon sea salt
1 tablespoon egg replacer
2 bananas, mashed (¾−1 cup)
1½ cups unsweetened, unflavored plant milk
1 cup sparkling water
1 cup fresh or frozen blueberries (optional)

Instructions

Place the flour, baking powder, salt, and egg replacer in a bowl and mix. Place the bananas in another bowl and mash well. Stir in the plant milk and sparkling water and mix again. Pour into the dry ingredients, and stir to combine, being careful not to overmix.
Heat a nonstick griddle over medium heat. Pour ¼ cup of the batter onto the dry, heated griddle, and flatten it a bit with the bottom of your measuring cup. Flip when the bubbles start to appear and pancake edges start to turn golden. Cook until brown on both sides. Repeat until all batter has been used.
Serve hot topped with the blueberries, or refrigerate or freeze the pancakes. Note: Consistency: For a slightly thinner pancake (or if you let your batter sit too long before using it), thin the batter with a little more plant milk before pouring it onto the griddle. If you prefer a thicker pancake, mix in just ½ cup of the sparkling water; then add more sparkling water as needed to achieve your desired consistency.

The post Vegan Banana Pancakes appeared first on Forks Over Knives.