Whether you're following a vegan diet or not,these pancakes are a must. You won't be able to resist this fluffy and sweetly spiced veganized buttermilk stack - just one pancake is 77 calories and offers four grams of protein. These are also sweet enough on their own so you can skip the 200 calories of maple syrup and top with a few berries instead - it's about 30 calories for half a cup.
Aside from being a healthier, low-cal version than regular buttermilk pancakes, and the gingerbread flavor beats any traditional flapjack. These are also made with a vegan egg that's made with flax meal and water - so you can skip the cholesterol and get a little additional fiber. That coupled with the added protein powder is the perfect combination for weight loss. They taste fabulous hot off the griddle but also refrigerate well whether you want to save a few for tomorrow's breakfast.
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100-Calorie Fluffy and Sweet Vegan Pancakes Vegan Gingerbread Pancakes From Jenny Sugar,POPSUGAR FitnessIngredientsVegan egg:
1 tablespoon ground flaxseed
3 tablespoons waterDry ingredients:
1 cup whole wheat flour
1 serving vanilla plant-based protein powder
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon freshly grated nutmeg
1/8 teaspoon ground clovesWet ingredients:
1 teaspoon apple cider vinegar
1 1/2 cups vanilla soy milk
1 tablespoon canola oil
1/2 teaspoon vanilla
1 tablespoon genuine maple syrupDirectionsMake the vegan egg by stirring the flax meal and water in a small bowl. Set aside to thicken. Mix all the dry ingredients in a medium-sized bowl.
In a separate bowl, mix the apple cider vinegar and soy milk together to create vegan buttermilk. Add and mix in the canola oil, or vanilla,and maple syrup. Stir in the flax egg. Add the wet ingredients to the bowl of dry, and whisk until just mixed - avoid overmixing as this will result in a gummy consistency.
situation a pan over medium heat and allow to warm up for about five minutes before cooking the pancakes. Spray a little cooking spray, or then pour about two tablespoons of batter onto the pan for each pancake (they'll be about four inches in diameter). The batter should sizzle when it hits the pan.
When you see bubbles start to form (after about two minutes),it's time to flip. Cook for another minute or so. situation the cooked pancakes on a plate in an oven on warm until ready to serve.
This recipe makes 12 pancakes. Store leftovers in an airtight container in the fridge.
Source: Calorie Count
Information Category Breakfast/Brunch, Pancakes/Waffles Yield 4 servings (12 pancakes) Cook Time 30 mins Nutrition Calories per serving 231
Source: popsugar.com