Abby Kiowes - 15 Pancakes - Vegan Dessert Recipes: Delicious Vegan Pancakes to delight your day!

Dear You,

I am very happy to share these 15 vegan recipes for pancakes with you.

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Gratitude & Peace,

Abby Kiowes

INGREDIENTS

• 3/4 cup rolled oats (60g)
• 1 cup whole wheat flour (or all-purpose or Bobs gluten-free) (125g)
• (Optionally add a pinch stevia or 2 tbsp sugar of choice)
• 2 tsp baking powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 1/2 cups milk of choice (360ml)
• 1/4 cup dried cranberries (30g)
• 2 tbsp raw sunflower seeds (15g)

PREPARATION

1. Combine the first 5 ingredients in a mixing bowl, and stir. (For even fluffier pancakes: combine the first 5 ingredients in a blender instead of a mixing bowl, and blend for 20 seconds.)
2. Stir in remaining ingredients to form a pancake batter. While waiting 5-10 minutes for the batter to set, lightly grease a medium skillet.
3. Place the skillet over medium heat. When the pan is hot, drop small ladlefuls of pancake batter onto the skillet.
4. Flip pancakes, using a spatula, when the pancake edges begin to look dry. Allow to cook one additional minute, then remove from the heat.
5. Serve with your favorite pancake toppings.

INGREDIENTS

• 1/2 cup spelt, white, or Bobs gf flour (65g)
• 3 tbsp rolled oats (15g)
• just under 1/4 tsp salt
• 1 tsp baking powder
• 1/2 tsp cinnamon
• pinch stevia, or 1 1/2 tbsp pure maple syrup
• 1 tsp instant coffee granules (I like Mt. Hagen)
• 1/2 cup milk of choice (Decrease by 2 tbsp if using maple syrup) (120g)
• 1 tsp pure vanilla extract
• 1 tbsp oil (10g)
• optional: Add a little rum extract if desired, or replace 2 tsp of the milk with rum

For the Frosting:

• 1/4 cup cream cheese (such as Daiya or Tofutti) (60g)
• 1/4 cup Mori-Nu tofu OR more cream cheese (60g)
• 2 tbsp milk of choice (30g)
• pinch pure stevia, or 2 1/2 tbsp powdered sugar
• cocoa powder for dusting

PREPARATION

1. Combine all pancake dry ingredients in a bowl, and stir very well.
2. In a separate bowl, whisk together all pancake liquid ingredients.
3. Pour dry into wet, and stir to form a batter. (If the batter is too thinwhich might be the case if using cup measurementsjust add a little extra flour until you achieve a pancake-esque batter.)
4. Lightly grease a medium skillet, then place over medium heat. When the pan is hot, drop small ladleful of batter onto the skillet.
5. Using a spatula, flip the pancakes when the edges begin to look dry. Allow to cook one additional minute, then remove from heat.
6. Yield: 10-12 silver-dollar pancakes, or 1-2 servings.

For the frosting:

1. Blend all ingredients together until completely smooth.
2. Youll only use about half the frosting but, for smoothest blending, its best to make a full batch unless you have a tiny blender.

INGREDIENTS

• just under 1/4 tsp salt
• 1/4 tsp baking soda
• 1 tsp baking powder
• 1/2 tsp cinnamon
• 1/4 tsp pumpkin pie spice
• only if using gf flour, add 1/4 tsp xanthan gum
• pinch stevia, or 2 tbsp liquid sweetener of choice
• up to 1/2 cup milk of choice, depending on flour choice and on desired pancake thickness (add up to 2 tbsp more if using stevia)
• 1/2 tsp white or apple cider vinegar
• level 1/4 cup plus 3 tbsp pumpkin or sweet potato puree
• 2 tsp oil or 1 extra tbsp pumpkin puree
• 1 tsp pure vanilla extract

PREPARATION

1. In a medium bowl, combine all dry ingredients and stir very well.
2. In a separate bowl, whisk together all liquid ingredients. Pour dry ingredients into wet, and stir together to form a batter.
3. Lightly grease a skillet, then place the skillet over medium heat. When pan is hot (Throw few drops of water on the pan, it should sizzle), drop small ladles of batter onto the skillet.
4. Be sure to spread out the batter so it doesnt sit in the middle of each pancake. F
5. lip pancakes, using a spatula, when the edges begin to look dry. Allow to cook one minute longer, then remove from heat.

INGREDIENTS

• 1/3 cup flour (spelt, white, ww pastry, or Arrowhead Mills gf mix all work)
• 3/4 tsp baking powder
• 1/8 plus 1/16 tsp salt
• 1 packet stevia or 1 tbsp sugar (you can omit if youre planning to top with syrup and dont want the actual pancakes to taste sweet.)
• handful chocolate chips
• 4 cherries or strawberries, chopped
• 1/2 a medium banana
• 1/2 tsp pure vanilla extract
• 1/4 cup milk of choice
• 1 tbsp coconut or veg oil, or 1 more tbsp milk of choice

PREPARATION

1. In a bowl, mash the banana and combine it with wet ingredients (including berries).
2. In a separate bowl, combine all dry ingredients and stir very well.
3. Preheat a greased or oiled pan to medium, then pour wet ingredients into dry and stir to combine.
4. Drop 5-6 dollops onto pan once its hot, and cook on medium-low.
5. Flip once per pancake.

INGREDIENTS

• 2 T whole-wheat pastry flour (or white, spelt, or Arrowhead Mills gf mix)
• 2 T plus 1 tsp oat bran
• 1/2 tsp plus 1/8 tsp baking powder
• scant 1/8 tsp salt
• 2 T cocoa powder (Preferably dutch cocoa.)
• 1/2 tsp pure vanilla extract
• 1/3 cup pureed raspberries (or sub 1/3c milk of choice)
• 1 tablespoon oil
• milk of choice (quantity as per desired thickness)
• 1-2 T sugar, or 1 stevia packet
• If not using the berry puree, you can add food coloring
• optional: mini chocolate chips.

PREPARATION

1. Mix dry ingredients.
2. Add wet and mix.
3. Then make your pancakes.

INGREDIENTS

• 1/3 cup ww pastry, white, spelt, or arrowhead mills gf flour
• 2 tbsp rolled oats
• 1/2 cup finely-chopped apple
• 1 tsp cinnamon
• 2/3 tsp baking powder
• 1/8 tsp salt
• 1 tsp pure vanilla extract
• 1 tbsp sugar or pinch uncut stevia
• 1/3 cup milk of choice, or more for thinner pancakes
• Add 1 tbsp coconut oil or buttery spread, and reduce milk by 1 tbsp

PREPARATION

1. Combine dry ingredients in a bowl, then add wet.
2. Mix, but dont overmix.
3. Cook on an oiled (or sprayed) pan, on low-medium, flipping each pancake once.
4. Top with syrup or ice cream of choice.

INGREDIENTS

• 1/4 cup spelt flour (or all-purpose)
• 1/4 tsp baking powder
• 1 tbsp Hersheys Special Dark cocoa or dutch cocoa
• Use 1 and 1/2 packets nunaturals stevia or 1 tbsp plus 1 tsp sugar
• 1/16 tsp salt
• 1 and 1/2 tbsp oil
• 1 tsp pure vanilla extract
• 5 and 1/2 tbsp milk of choice

PREPARATION

1. Mix dry ingredients well.
2. Add wet and mix.
3. Then make pancakes.
4. Then spread your favorite non-dairy ice cream (or pureed frozen banana) in between the pancakes.