Most Fluffiest Vegan Oatmeal Pancakes Ever ( Step By Step Pictures )

Yes, it's true, you can make perfectly good pancakes without eggs or even milk! This vegan pancake recipe uses soy milk as a substitute and the result is perfect light and fluffy pancakes.

Tip: Maple syrup is not friendly on the hips, so pour a couple of tablespoons on your plate as a "dip" instead of pouring a half of a cup over your pancakes. You will be surprised by how much less syrup you consumed.

Recipe Source:- eatingsmartwithtracy
Preparation Time:- 10-15 minutes
Cook Time:- 7-8 minutes
Makes :- 6-8 pancakes. Two pancakes is 1 serving (196 cal.)

Ingredients:-

Soymilk:- 3/4 Cup
Apple cider vinegar:- 2 Tsp
Organic pure maple syrup (plus more for dip):- 1 Tbsp
Oil:- 2 Tsp
Steel cut oats (I used original Quaker oats):- 1/2 cup
Whole wheat flour :- 1/2 Cup
Baking soda:- 1 Tsp
Baking powder:- 1 Tsp
Salt:- 1/4 Tsp

Procedure:-

1) Combine soymilk, vinegar, maple syrup, and oil in a small bowl.

2) Add oats and let soak 10 minutes.

3) Stir together flour, baking soda, baking powder, and salt in a separate mixing bowl.

4) Stir soymilk mixture into flour mixture. ( i added 1/4 cup extra soy milk at this point as the batter became very thick)

5) Preheat large skillet or griddle over medium-high heat and lightly coat with oil.

6) Ladle 1/4 cup of batter for each pancake. Cook 2-3 minutes on each side.

Serve hot..Enjoy:)

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Vegan French Toast / Eggless French Toast

French toast without EGGS , sounds crazy Right? This easy vegan French toast recipe uses bananas instead of eggs, giving it a sweet flavor & they are way better then french toast with eggs. Very moist and tasty. You will be pleasantly surprised at how yummy these are and will surely be glad to put French toast back onto your breakfast menu!:)

Vegan French Toast / Eggless French Toast

Source:- About.com

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes


Ingredients:-

Ripe bananas:- 2-3
Soy milk:- 3/4 Cup
Cinnamon:- 1 1/2 Tsp
Pumpkin pie spice (optional):- 1 Tsp
Vanilla:- 1 Tsp


Bread, any kind is fine
Vegan margarine

Procedure:-

1) Blend bananas, soy milk, cinnamon, pumpkin pie spice and vanilla in blender or food processor and pour mixture into pie plate or wide dish.

2) Gently dip bread slices into the mix, coating both sides.

3) Fry in vegan margarine in medium-hot skillet until golden brown.

Serve with maple syrup if desired, and, as always, enjoy your wonderful vegan French toast!

Notes:-

* If the toast is sticking to the pan ,add some margarine or pam or oil , turn down the heat and don't flip it very soon. Make sure to use thick slices of bread or day old bread to avoid any sogginess.

* Don't flip the toast too soon , cook the the toast for at least 4 minutes so the middle isn't soggy when you eat it.

* This recipe makes about 8-10 slices of bread, so if you have any leftover, add ice cubes and make a smoothie out of it.

Another Way To Avoid Sogginess:- First lightly toast the bread ( On stove top or in Oven). Then brush the batter onto one side of the bread rather than dipping the bread in the batter & brush the other side when ready to flip toast in the skillet.Make sure to use a good non stick skillet and keep your vegan butter handy while cooking. Cook on medium heat.

Enjoy:)

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Eggless Wholewheat Chocolate Pancake

My daughter loves pancakes, so whenever i am making pancakes i always like to add something that makes it little more healthy and when i found this recipe with whole wheat flour and cocoa powder in it, i knew she will love it and she did. I added some chocolate chips(for my daughter) and served with some chocolate syrup on top. And also they can be made dairy free if you use soya yogurt and soya milk , perfect vegan pancake too .



Source:-Chefaldente

Makes 7 to 8 small pancakes

Ingredients :-

Whole wheat flour - 3/4 cup
Refined all purpose flour - 1/2 cup
Cocoa powder (100%) - 3 tsp
Cinnamon - a pinch
Salt - a pinch
Baking powder - 1 tsp
Baking soda - 1/4 tsp
Low fat yogurt - 2 tbsp
Low fat milk - about 1 cup or as required
Brown sugar - 3 tsp
Oil - few drops to grease the pan


Procedure:-

1)Roughly whisk the dry ingredients - flour, cocoa, cinnamon, baking powder, baking soda, salt and sugar, with a wire whisk till they are well combined.

2)Add the yogurt and gradually add the milk. Whisk well to form a batter - not too thick or too thin. When you lift the whisk the batter will fall in ribbons.

3)Heat a skillet or non stick pan and grease the surface with very little oil. Add a ladle of this batter to the center. If the consistency is right the batter should spread a little to form a small pancake.

4)When bubbles form on the top surface, flip it using a flat spatula and then cook the other side. Serve hot with honey, chocolate sauce and fresh berries.

Enjoy:) Read More......