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Delicious Low-fat Whole Wheat Pancakes

What you need: 

1 cup + 2 tablespoons whole wheat flour
1 tablespoon brown sugar
1 1/2 teaspoons baking powder
pinch salt
2 tablespoons apple sauce
1 cup minus 2 tablespoons water or fat free nondairy milk (I use soy)
1/2 cup walnuts or blueberries, optional

What you do: 

1. Combine all dry ingredients, and mix together. Add apple sauce, water/nondairy milk, and mix until batter drips from spoon, but is not runny. If desired, mix in nuts or berries.
2. Heat griddle/frying pan and spray with cooking spray. Dip your finger in some water and flick it onto the surface of the pan. If it sizzles, it's time to fry up some yummy pancakes.
3. Ladle about 1/4 cup batter into the pan and let it cook until small bubbles form in the center and/or edges are cooked. Flip those babies over. Keep them warm in a preheated oven covered with a paper towel to keep the moisture in.
Enjoy! Nutrition info: Each pancake prepared with water (the recipe makes approximately 8 ) excluding any added nuts/fruits/syrups contains about: 56 calories, 2 grams protein, 1.8 grams dietary fiber, 12.3 grams carbohydrates, 1.75 grams vegan sugars, .25 grams fat

Preparation Time: 
2 min
Cooking Time: 


I've had some bad luck with vegan pancakes in the past. I've found that they tend to be bland and unpleasantly floppy. These, howe'ver, are fabulous! What a great recipe. Light, fluffy, even. Thanks so much!


Our batter made 5 decent sized pancakes.  We added walnuts and blueberries, and a touch more soymilk than stated.  Excellent.  Thank you for the recipe.  :)


My husband made them for me last night with some cinnamon as suggested. These were absolutely great.  He made 4 hearty pancakes out of the batter so I ate two for dinner last night and two for breakfast!!  Spectacular!!



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