Delicious Vegan Pancakes for a Healthy Breakfast

Start your day right with these scrumptious vegan pancakes that are not only mouthwatering but also packed with nutritious ingredients. Perfect for vegans and non-vegans alike, these pancakes are fluffy, flavorful, and incredibly satisfying. With detailed instructions, nutritional information, and Smart WW points provided, you can enjoy a guilt-free breakfast that will keep you energized throughout the morning.

Ingredients:

  • 1 cup all-purpose flour or whole wheat flour
  • 2 tablespoons sugar (or sweetener of choice)
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 1 cup almond milk or any plant-based milk
  • 2 tablespoons vegetable oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • Additional oil or cooking spray for greasing the skillet
  • Optional toppings: fresh berries, sliced bananas, maple syrup, nut butter, or vegan whipped cream

Instructions:

  1. Prepare the Batter:
    • In a large mixing bowl, combine the flour, sugar, baking powder, and salt. Whisk until well combined.
    • Add the almond milk, vegetable oil, and vanilla extract to the dry ingredients. Stir until just combined, being careful not to overmix. The batter should be slightly lumpy.
  2. Cook the Pancakes:
    • Heat a non-stick skillet or griddle over medium heat. Lightly grease the surface with oil or cooking spray.
    • Pour about 1/4 cup of batter onto the skillet for each pancake. Cook until bubbles form on the surface and the edges appear set, about 2-3 minutes.
    • Carefully flip the pancakes with a spatula and cook for an additional 1-2 minutes, or until golden brown and cooked through.
  3. Serve:
    • Transfer the cooked pancakes to a plate and keep warm while you cook the remaining batter.
    • Serve the pancakes warm with your favorite toppings, such as fresh berries, sliced bananas, maple syrup, nut butter, or vegan whipped cream.

Nutritional Information:

  • Serving Size: 2 pancakes (recipe makes approximately 8 servings)
  • Calories: 150
  • Total Fat: 5g
  • Saturated Fat: 1g
  • Cholesterol: 0mg
  • Sodium: 250mg
  • Total Carbohydrates: 23g
  • Dietary Fiber: 1g
  • Sugars: 4g
  • Protein: 3g

Smart WW Points:

  • Each serving of 2 pancakes is calculated to be 4 SmartPoints, making it a satisfying and low-point breakfast option for those following the WW program.

Useful Information:

  • For added flavor and nutrition, you can mix in additional ingredients such as mashed bananas, blueberries, chocolate chips, or chopped nuts into the pancake batter.
  • If you prefer a gluten-free option, you can use a gluten-free flour blend instead of all-purpose flour.
  • Leftover pancakes can be stored in an airtight container in the refrigerator for up to 3 days or frozen for up to 1 month. Simply reheat in the toaster or microwave before serving.