Ingredients
4
4 servings
- •0.5 cup whole wheat flour
- •0.5 cup rye flour
- •1 tablespoon soy flour
- •1 tablespoon white sugar
- •1.5 teaspoons baking powder
- •0.125 teaspoon salt
- •0.125 teaspoon ground cinnamon
- •0.5 teaspoon vanilla extract
- •0.5 cup water
- •0.5 cup soy milk
- •0.25 cup chopped pecans
Instructions
- In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
- Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.
Nutritional Facts
Per 4 servings
- Calories: 183
- Carbohydrate: 28g
- Fat: 7g
- Fiber: 5g
- Protein: 6g
- Sugar: 5g
Related Recipes
Vegan Whole Wheat Pancakes
Easy Fluffy Vegan Pancakes
Vegan Pancakes
Protein-Packed Vegan Pancakes
Vegan Overnight Pancakes
Vegan Pumpkin Pancakes
Baker Ben's Vegan Pancakes
Dairy Free Whole Wheat Pancakes
Swedish Pancakes (Vegan)
Fluffy Vegan Pumpkin Pancakes
World's Best Vegan Pancakes
