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Wholegrain Pancakes- Gluten Free & Vegan

Course Breakfast
Cuisine American
Keyword egg free pancakes, gluten free pancakes, gluten free vegan pancakes, teff flour pancakes, wholegrain gluten free pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 323 kcal
Author Tessa the Domestic Diva

Ingredients

Wet:

  • 1 cup unsweetened applesauce
  • 1/2 cup non-dairy milk
  • 1/2 cup water
  • 3 tablespoons chia meal
  • 3 tablespoons oil

Dry:

Instructions

  1. In a large measuring cup (for easy pancake pouring!), whisk the wet ingredients together.
  2. Sprinkle the dry ingredients, in order, on top of the wet.
  3. Whisk in gently with the wet to incorporate.
  4. Preheat your skillet over medium heat.
  5. Swirl preferred oil (I used coconut oil) in the pan.
  6. Drop 2-3 tablespoons of batter in circles. When the top is filled with little bubbles, it is time to flip!
  7. Cook for an additional 1-2 minutes, enjoy!
Nutrition Facts
Wholegrain Pancakes- Gluten Free & Vegan
Amount Per Serving
Calories 323 Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 1g6%
Sodium 576mg25%
Potassium 446mg13%
Carbohydrates 44g15%
Fiber 5g21%
Sugar 6g7%
Protein 5g10%
Vitamin A 20IU0%
Vitamin C 0.6mg1%
Calcium 188mg19%
Iron 2.6mg14%
* Percent Daily Values are based on a 2000 calorie diet.