Vegan Funfetti Pancakes
Author: Kelly Hutchinson
Prep time:
Cook time:
Total time:
Serves: 10 pancakes
- 1½ c white whole wheat flour
- 1 tbsp baking powder
- ½ - 1 tsp salt
- 4 tbsp sugar
- 2 tbsp flax meal (I used golden flax)
- 1½ tsp vanilla extract
- 1½ c unsweetened vanilla almond milk
- 2 - 4 tbsp melted buttery spread or butter (optional), cooled
- 4 - 6 tbsp rainbow sprinkles (Jimmies)
- Sugar sprinkles (optional)
- Preheat a griddle or nonstick pan to 300 degrees F.
- Whisk together the flour, baking soda, salt, sugar, and flax.
- Add the vanilla, milk, and butter (if using) and stir until almost combined.
- Stir in the rainbow sprinkles until just combined.
- Spritz the griddle with nonstick spray. Pour the batter on the griddle by the ¼ c to make 8 - 10 pancakes, working in batches if necessary.
- These pancakes don't always form bubbles on top, so check the bottoms after a few minutes and flip when golden, cooking the other side until golden.
- Serve topped with more sprinkles, sugar sprinkles, or your favorite pancake toppings.
For vegan pancakes, use vegan butter or omit. Make sure your sprinkles are vegan.
Nutritional estimate uses 4 tbsp sprinkles and 2 tbsp of butter.
Serving size: 2 - 3 pancakes Calories: 330 Fat: 10 Carbohydrates: 54 Fiber: 6 Protein: 7
Recipe by Hidden Fruits and Veggies at https://www.hiddenfruitsandveggies.com/2015/03/16/vegan-funfetti-pancakes/
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