Nutty Vegan Pancakes

Fluffy, hearty, and packed with plant-based goodness, these Nutty Vegan Pancakes are the perfect way to start your day! Crafted with a blend of all-purpose flour, rolled oats, and a nutty medley of walnuts, almonds, and pecans, these pancakes boast a wholesome texture that's both satisfying and delicious. A chia seed "egg" serves as a clever vegan binder, while unsweetened almond milk and a touch of maple syrup create just the right level of sweetness. Easy to prepare in under 30 minutes, this recipe is ideal for a nourishing breakfast or brunch. Top your stack with a drizzle of maple syrup, more crunchy nuts, or fresh fruit for a delightful finishing touch. Whether you're a seasoned vegan or just looking to explore plant-based recipes, Nutty Vegan Pancakes are sure to become a household favorite!

Nutriscore Rating: 71/100

Prep Time:10 mins

Cook Time:20 mins

Total Time:30 mins

Servings: 4

Ingredients

• 1 cup All-purpose flour
• 0.5 cup Rolled oats
• 2 teaspoons Baking powder
• 0.25 teaspoon Salt
• 1 cup Unsweetened almond milk
• 2 tablespoons Maple syrup
• 1 teaspoon Vanilla extract
• 1 tablespoon Chia seeds
• 3 tablespoons Water
• 0.5 cup Chopped mixed nuts (e.g., walnuts, almonds, pecans)
• 2 teaspoons Coconut oil or vegan butter (for greasing the pan)

Directions

Step 1

In a small bowl, mix the chia seeds with 3 tablespoons of water to create a chia egg. Let it sit for 5 minutes until it becomes gelatinous.

Step 2

In a large mixing bowl, whisk together the all-purpose flour, rolled oats, baking powder, and salt.

Step 3

In a separate bowl, combine the almond milk, maple syrup, vanilla extract, and the prepared chia egg. Mix until well incorporated.

Step 4

Pour the wet ingredients into the dry ingredients and stir gently until the batter is just combined. Be careful not to overmix. A few lumps are okay.

Step 5

Fold in the chopped mixed nuts to distribute them evenly throughout the batter.

Step 6

Heat a non-stick skillet or griddle over medium heat and lightly grease it with coconut oil or vegan butter.

Step 7

Scoop about 1/4 cup of batter onto the skillet for each pancake. Spread it gently with the back of a spoon if needed.

Step 8

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface and the edges look set. Flip them and cook for an additional 2 minutes, or until golden brown.

Step 9

Repeat with the remaining batter, greasing the skillet as needed between batches.

Step 10

Serve the warm pancakes with additional maple syrup, chopped nuts, or fresh fruit as desired.

Nutrition Facts

Serving size	543.4 grams (543.4g)

Amount per serving	% Daily Value*
Calories	1185

Total Fat 55.60g	71%
Saturated Fat 13.40g	67%
Polyunsaturated Fat 3.10g
Cholesterol 0mg	0%
Sodium 1640mg	71%
Total Carbohydrate 140.70g	51%
Dietary Fiber 17.30g	62%
Total Sugars 2.90g
Protein 32.40g	65%

Vitamin D 88IU	439%
Calcium 608mg	47%
Iron 11mg	62%
Potassium 838mg	18%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 42.0%

Protein: 10.9%

Carbs: 47.2%