The Best Vegan Oat Walnut Waffles Or Pancakes Recipes

THE FLUFFIEST VEGAN PANCAKES RECIPE BY TASTY

The Fluffiest Vegan Pancakes Recipe by Tasty image

Here's what you need: flour, organic sugar, baking powder, salt, non-dairy milk, apple cider vinegar, vanilla, maple syrup

Provided by Merle O'Neal

Yield 4 servings

Number Of Ingredients 8

Ingredients

1 cup flour
2 tablespoons organic sugar
1 tablespoon baking powder
½ teaspoon salt
1 cup non-dairy milk
1 tablespoon apple cider vinegar
1 teaspoon vanilla
maple syrup, to serve

Steps:

In a medium bowl, add the flour, sugar, baking powder, and salt, and stir to combine.
In a medium bowl or liquid measuring cup, add almond milk, apple cider vinegar, and vanilla, and stir to combine
Pour the liquid mixture into the dry mixture and whisk until smooth.
Let batter rest for 5 minutes.
Pour about ½ cup (65 grams) of batter onto a nonstick pan or griddle over medium heat.
When the top begins to bubble, flip the pancake and cook until golden.
Serve warm with maple syrup.
Enjoy!

Nutrition Facts : Calories 156 calories, Carbohydrate 32 grams, Fat 1 gram, Fiber 1 gram, Protein 3 grams, Sugar 4 grams

THE BEST VEGAN OAT & WALNUT WAFFLES (OR PANCAKES)

The Best Vegan Oat & Walnut Waffles (Or Pancakes) image

Our Sunday tradition entails that my hubby make waffles for me and the boys (3 and 5). We tried this recipe this morning and it was the BEST waffles he's made by far! This recipe is from Moosewood Resturant and is listed exactly as they wrote it. Here are my adaptions: We omitted the walnuts due to allergies. We used all unbleached flour. We decreased the soy milk by 1/3 cup and added a glob of vanilla yogurt instead. We used sugar instead of maple syrup. Lastly, we doubled the recipe for the four of us because we love leftovers for the next morning! (though I only added one tbsp of oil instead of two) This could be used for pancakes also. Follow-up: since posting this recipe, I tried as pancakes. While the taste was good, I prefer the waffles.

Provided by Zenmaria

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup unbleached white flour
1/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/8 teaspoon ground cinnamon
1/8 teaspoon ground nutmeg
1/4 cup walnuts, finely chopped toasted
1/4 cup quick-cooking oats
1 1/3 cups plain soymilk or 1 1/3 cups almond milk
1 tablespoon vegetable oil
1 teaspoon pure maple syrup or 1 teaspoon sugar

Steps:

If toasting walnuts, toast in a single layer on an unoiled baking tray at 350 for 5 to 10 minutes, until fragant and golden brown.
In a large bowl, sift the flours, salt, baking powder, cinnamon, and nutmeg, Stir in the walnuts and oats.
In a separate bowl, stir together the milk, oil, and maple syrup or sugar.
make a well in the dry ingredients and pour in the wet ingredients. Stir until just combined.
Do not overmix the batter. When combining wet and dry ingredients, it is better to leave a few lumps than to stir too much.
After mixing, let the batter sit for a few minutes until bubbles form on the top. This 'rest' gives the baking powder time to start working so the waffles (or pancakes) will be lighter.
Preheat waffle iron and lightly oil to prevent sticking.
Use 1/3 cup of batter for each waffle and bake accoring to the directions for your waffle iron.

VEGAN OAT AND WALNUT PANCAKES

Vegan Oat and Walnut Pancakes image

Posted in response to a request for vegan breakfast ideas, these pancakes include no dairy and no eggs...perfect for a healthy vegan breakfast. From the moosewood cookbook.

Provided by Pepper Monkey

Categories Breakfast

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

3/4 cup unbleached white flour
1/4 cup whole wheat flour
1/2 teaspoon salt
2 teaspoons baking powder
1/8 teaspoon cinnamon
1/8 teaspoon nutmeg
1/4 cup chopped walnuts
1/4 cup quick-cooking oats
1 1/3 cups soymilk (plain or vanilla flavored)
1 tablespoon vegetable oil
1 teaspoon maple syrup or 1 teaspoon sugar

Steps:

In a large bowl, sift flours and all dry ingedients together.
In another bowl mix wet ingredients.
Make a well in the middle of the dry ingredients and pour in wet ingredients.
Stir to combine.
Oil a griddle and pour about 1/4 cup of batter for each pancake.
Cook until golden brown on both sides.

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