Three Whole Foods, Plant Based (Vegan) Breakfast Pancake Recipes
January 31, 2020
These are 3 delicious plant-based (vegan) recipes are from the Plant Based Recipe Cookbook with over 100 whole food, plant-based recipes for breakfast, lunch, dinner, desserts and more!. To get the entire cookbook plus bonus material including the 30 Day Jumpstart Guide + the Green Smoothie Recipes, and more extra bonuses, click here.
3 PLANT BASED PANCAKES RECIPES
1. VEGAN OATMEAL PANCAKES
Serves 5-6 – Prep Time: 10 mins – Ready in 10 mins
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●● 1 1/2 Cup of soy milk
●● 2 Tablespoons Coconut oil
●● 3/4 Cup Rolled oats organic is preferred
●● 1 Tablespoon ground flaxseed
●● 1 teaspoon vanilla extract
●● 1 Tablespoon Monk fruit sweetener
●● pinch of salt
1. In a mixing bowl, combine together the flour and baking powder. Stir in the sugar, oats, and ground flaxseed.
2. Stir in the soy milk, vanilla, coconut oil, and salt and stir to combine.
2. VEGAN TOFU BREKKIE PROTEIN PANCAKES
Serves 5 – Prep Time: 30 mins – Ready in 10 mins
●● 1/2 pack silken tofu (175g)
●● 1 Tbsp vanilla extract
●● 1 Cup almond milk (or any other non- dairy milk
●● 1/2 Tbsp vegetable oil, plus extra for frying
●● 125 g all- purpose flour (gluten- free if needed)
●● 2 Tbsp coconut sugar
●● 1/2 Tbsp ground cardamom
●● 1/2 Tbsp baking powder (gluten- free if needed)
●● 1/2 Tbsp salt
In a mixing bowl, blend together tofu, vanilla and milk, until smooth and thick batter forms. Use a blend or electric mixer if needed.
In a separate bowl, mix together all the dry ingredients, making sure there are no lumps.
Pour the tofu mix into dry ingredients and mix well, until you have a thick batter.
Heat a large frying, non- stick pan and pour very small amount of oil.
Pour pancake batter into a frying pan (I always use1/4 measuring cup to get same size and shape of the pancake), and fry for about 2 minutes on each side, until bubbles pop over most surface.
Serve with maple syrup and berries, enjoy!
TOTAL CALORIES: 601
3. VEGAN VANILLA PUMPKIN & CHICKPEA PANCAKES
Serves 1 – Prep Time: 30 mins – Ready in 10 mins
●● 1/3 Cup Chickpea Flour
●● 1/2 Tsp Baking Powder
●● 1/4 Tsp Baking Soda
●● 1/4 Cup Pure Pumpkin Puree
●● 7 Drops of Vanilla Stevia
●● 1/4 Tsp Pure Bourbon Vanilla Extract
●● 1/2 Tsp Cinnamon
●● 1/4 Cup Water
In a mixing bowl, combine the chickpea flour, baking powder, baking soda, and cinnamon. Give it a mix.
Then add the pumpkin, vanilla, stevia, and water. Give everything a good mix until all is combined and you have pancake batter.
Heat a pan lightly coated in coconut oil over medium heat. When hot, add 1/2 the batter to the pan. Cook for3-4 minutes or until bubbles form on the edges. Flip and cook an additional 3-4 minutes. Repeat for the rest of the batter.
To make the protein frosting, just combine the protein powder and water (add slowly so you get the right consistency). Stir and set aside.
TOTAL CALORIES: 252
A SCIENTIFICALLY PROVEN, PLANT-BASED DIET THAT’S 100% GUARANTEED TO BUILD MUSCLE, MELT AWAY UNWANTED FAT AND
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