14 Ingredients
  • For the Basic Dry Pancake Mix:
  • 10 ounces all-purpose flour (about 2 cups; 280g)
  • 2 teaspoons (8g) baking powder
  • 1/2 teaspoon (3g) baking soda
  • 1 teaspoon (4g) kosher salt
  • For Each Batch of Pancakes:
  • 4 tablespoons (60ml) liquid from 1 can of low-sodium chickpeas (reserve remaining liquid and chickpeas for another use)
  • 4 tablespoons (60g) sugar
  • 1 2/3 cups (about 14 ounces; 400ml) almond, rice, or soy milk
  • 1/4 cup (60ml) vegetable oil, plus more for cooking
  • 2 teaspoons (10ml) vanilla extract
  • 2 teaspoons (3g) zest from 1 lemon
  • 2 teaspoons (10ml) cider vinegar or distilled white vinegar
  • Vegan butter substitute and maple syrup, for serving
Nutrition
125
6% daily value
16 servings
                                       
                                            low-​sodium, vegetarian
     

Fat

6% 4

Saturated

1% 0

Trans

- 0

Monounsaturated

- 3

Polyunsaturated

- 1

Carbs

7% 20

Carbs (net)

- 19

Fiber

4% 1

Sugars

- 4

Sugars, added

- 4

Protein

5% 3

Cholesterol

- 0

Sodium

4% 94

Calcium

4% 42

Magnesium

2% 7

Potassium

1% 47

Iron

6% 1

Zinc

1% 0

Phosphorus

11% 78

Vitamin A

0% 0

Vitamin C

0% 0

Thiamin (B1)

10% 0

Riboflavin (B2)

6% 0

Niacin (B3)

6% 1

Vitamin B6

1% 0

Folate equivalent (total)

17% 70

Folate (food)

- 23

Folic acid

- 27

Vitamin B12

- 0

Vitamin D

- 0

Vitamin E

4% 1

Vitamin K

1% 0
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