Wholesome Hazelnut Vegan Pancakes

Popular
Health score
5%
Wholesome Hazelnut Vegan Pancakes
20 min.
3
326kcal

Suggestions


If you're looking for a delightful way to start your day, look no further than these Wholesome Hazelnut Vegan Pancakes! Perfectly fluffy and packed with the nutty richness of hazelnut butter, these pancakes offer a mouthwatering breakfast option that everyone can enjoy, regardless of dietary preferences. Whether you're indulging in a lazy Sunday brunch or powering through a busy weekday morning, this recipe is quick and easy, taking only 20 minutes from start to finish!

These pancakes are not just delicious; they are also nutritious. With a balanced blend of wholesome ingredients like almond milk, a mixture of flours, and just a hint of sweetness, they provide a satisfying meal that caters to your health-conscious side without sacrificing flavor. Each serving contains around 326 calories, making it an ideal choice for those seeking a wholesome yet hearty breakfast.

Imagine flipping golden-brown pancakes that are not only vegan but also rich in flavor and texture. Topped with your favorite nut or seed butter, these pancakes are sure to be a hit at any breakfast table. Add a drizzle of maple syrup or some fresh fruit, and you’ve got a dish that’s not only good for you but also irresistible! Dive into this delightful recipe and elevate your morning meal experience!

Ingredients

  • cup almond plus almond milk beverage unsweetened
  • 1.5 teaspoons double-acting baking powder 
  • tablespoons hazelnut butter (or nut or seed butter)
  • 1.5 tablespoons canola oil 
  • 0.1 teaspoon salt 
  • tablespoon sugar (or sweetener)
  • cup flour whole wheat with your favorites)

Equipment

  • frying pan
  • whisk
  • measuring cup

Directions

  1. Lightly oil and preheat your pan or skillet over medium-low to medium heat.
  2. Combine the flour, sugar, baking powder, and salt in a glass measuring cup.
  3. Whisk in the almond milk and oil, breaking up any sizable clumps.When your skillet is preheated, pour the batter into the skillet (I do a scant 1/4 cup at a time for manageable dollar pancakes), and let cook until bubbles begin to appear in the top of the batter. Flip and cook for just 1 minute, or until set and lightly golden.Evenly spread a thin layer of nut or seed butter on each pancake and stack (we do about three). If desired, drizzle with maple syrup, or top with other suggestions in the post above.

Nutrition Facts

Calories326kcal
Protein6.82%
Fat53.71%
Carbs39.47%

Properties

Glycemic Index
70.7
Glycemic Load
3.3
Inflammation Score
-5
Nutrition Score
12.57086955594%

Nutrients percent of daily need

Calories:326.39kcal
16.32%
Fat:20.37g
31.33%
Saturated Fat:7.88g
49.27%
Carbohydrates:33.67g
11.22%
Net Carbohydrates:29.13g
10.59%
Sugar:4.25g
4.72%
Cholesterol:30.1mg
10.03%
Sodium:508.09mg
22.09%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:5.82g
11.64%
Manganese:1.63mg
81.37%
Selenium:24.89µg
35.55%
Calcium:234.58mg
23.46%
Phosphorus:189.98mg
19%
Fiber:4.53g
18.14%
Magnesium:55.62mg
13.91%
Vitamin B1:0.2mg
13.43%
Vitamin E:1.83mg
12.23%
Vitamin B3:1.99mg
9.94%
Iron:1.67mg
9.26%
Copper:0.16mg
8.23%
Vitamin B6:0.16mg
8.16%
Vitamin A:353.46IU
7.07%
Zinc:1.05mg
7.02%
Vitamin K:6.73µg
6.41%
Folate:18.02µg
4.51%
Potassium:149.06mg
4.26%
Vitamin B2:0.07mg
4.21%
Vitamin B5:0.26mg
2.57%