This vegan yeast pancake recipe is different from my other pancakes. I have never made pancakes using yeast and was interested in trying this one out. It was a hit from the beginning with the family.
I first saw this recipe on veganyumyum.com. I have replaced the oil with apple sauce to make these vegan pancakes fat-free. There is no dairy or eggs in this recipe.
One reason I like them so is I can prepare them the night before and in the morning they are ready to go.
Blend all the ingredients in your blender. Cover and set in the fridge over night.
The next morning they should have risen up to the top of the pitcher. The next morning if there is no rise, don’t worry, I have made them when they don’t rise too. I am not sure why this happens. It does not seem to affect the taste or outcome of the pancakes.
The next morning, heat your griddle. Blend a little milk to deflate the batter and make it ‘pourable’ and you are ready for pancakes.
These pancakes are moist in the middle and have that yeast-y bread flavor.
Pancakes can vary in size…depending on age.
Vegan Yeast Pancakes Recipe
- 2 cups whole wheat flour
- 2 1/4 tteaspoons yeast
- 1 teaspoon salt
- 2 teaspoon honey (or sugar to your taste) (optional)
- 1 1/2 cup almond milk (or coconut milk)
- 2 Tablespoons applesauce (I just dumped a snack cup in)
- 1 Tablespoon flax + 2 Tablespoons water (or 1 egg)
- Blend all the ingredients in your blender (Blendtec users hit ‘batters’). Set in fridge over night.
- The next morning add 1/3 cup milk to the batter and ‘pulse’ in blender a few times to mix.
- Pour into hot, sprayed skillet.
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