Power Pancakes
Ingredients:
- 2 cups (240 g) whole-wheat flour or all-purpose whole-grain gluten-free flour blend
- 1 Tbsp baking powder
- 1/2 tsp salt
- 1 Tbsp ground cinnamon (optional)
- 1 tsp maple syrup
- 2 tsp vanilla extract
- 2 cups (480 ml) fortified nondairy milk of choice (almond, hemp, rice, etc.)
- 1 medium zucchini, shredded
- 2 medium carrots, shredded
- 2 Tbsp flavorless oil such as grapeseed oil or canola oil
- Nonstick cooking spray
To serve (per serving):
- 1 Tbsp maple syrup (optional)
- 1/2 cup sliced fresh strawberries (optional)
Instructions:
1. Read through recipe and put all ingredients in your work area before starting your prep.
2. In a large bowl, mix flour, baking powder, salt and cinnamon (if using).
3. Add 1 tsp maple syrup, vanilla, nondairy milk, zucchini, carrots and oil, and stir together.
4. Spray a large skillet or pancake griddle with nonstick cooking spray and heat over medium-high heat.
5, Reduce heat to medium-low and add batter, 1/4 cup (60 ml) at a time, leaving about an inch (2 1/2 cm) between pancakes. Cook until bubbles start to form, about 7 minutes.
6. Flip pancakes and cook another 7 minutes. Repeat with additional nonstick cooking spray as needed.
7. Top with maple syrup and sliced strawberries, or toppings of choice, if desired.
Notes:
Simplify this recipe: Use 2 cups (480 ml) vegan whole-grain or gluten-free whole-grain pancake mix instead of the flour, baking powder and salt.
Storage tip: Store leftovers in the refrigerator for up to 3 days or in the freezer for up to 2 months. Pop them in the toaster for a quick breakfast anytime.Nutrition Information Per Serving:
Nutrition information per serving: 218 calories, 7 g total fat, 0.7 g saturated fat, 4 g polyunsaturated fat, 1.7 g monounsaturated fat, 0 mg cholesterol, 503 mg sodium, 324 mg potassium, 35.3 g total carbohydrates, 5.3 g fiber, 4.5 g sugar, 6.1 g protein, 24% calcium, 12% iron
