Erbology
Vegan pancakes recipe

Vegan pancakes recipe

  • 4

    Servings

  • Prep Time

    Prep Time 5'

  • Total Time

    Total Time 25′

  • No refined sugar

    No refined sugar

  • Vegan

    Vegan

  • 4

    Servings

  • Prep Time

    Prep Time 5'

    PT5M
  • Total Time

    Total Time 25'

    PT25M
  • No refined sugar

    No refined sugar

  • Vegan

    Vegan

Vegan

Going like hotcakes

Pancakes take that bit longer to make than your roster of grab-and-go weekday breakfasts. Take that bit longer to enjoy them too, preferably topped with some type of warm fruit compote and then drizzled with maple syrup. If you haven’t found a reliable healthy vegan pancake recipe to substitute for the processed pancakes you probably grew up on, you have found it now!

We love the double hit of apple in this recipe. However, if you’d prefer to mix and match flavours, maybe some fresh or cooked berries?

Chopped dates or dried mulberries would be wonderfully chewy. Another suggested variation: cardamom is dreamy here in place of cinnamon or in addition to it. If you are feeling in need of some extra indulgence, add cacao nibs! Alternatively, nuts or seeds are always a smart way to introduce some protein, as well as some snap and crunch.

Mixing fresh apple into the pancakes themselves brings lightness and novelty. It prevents the pancakes from becoming too carb-heavy, which can happen when using whole wheat flour or gluten-free flour. Lemon always brightens, and vanilla lends richness and sensuality. Finally, Jerusalem artichoke powder has a wholesome sweetness to it that you will savour if you haven’t made it a part of your diet just yet.

Eat some sun… choke

You may know Jerusalem artichokes as sunchokes or topinambour. A root vegetable, the closest comparison in terms of consistency is the potato. However, when made into powder or flour, the sunchoke has a more distinctive flavour. Slightly sweet, it is highly complementary to baked goods, yogurt, soup or smoothies.

Nutritionally, Jerusalem artichokes pack a real punch. They are a source of valuable minerals such as potassium and iron. A shortage of iron is an issue for many people transitioning to a plant-based diet. Sunchokes also offer a good dose of thiamin, a water-soluble B vitamin which helps in metabolism and cell development.

 

healthy pancakes

 

Finally and perhaps most notably, Jerusalem artichokes contain plenty of inulin. This is a soluble prebiotic fibre that is particularly valuable because it stays in our gut, fermenting into incredibly healthy intestinal microflora. That is to say, microflora are good gut bacteria. In other words, eating sunchoke means that your gut will be supported in digestion and other functions. Some of these other functions include elimination of the bile that is stored in our bodies. When the liver is encouraged to produce more bile, cholesterol levels go down naturally. Microflora also help your body extract more nutrients from the food that you consume and process blood sugar more efficiently.

Breakfast

Ingredients
Print

Pancakes
      • ½ cup whole wheat flour (for a gluten-free version, substitute with a gluten-free mix flour)
      • 1 ½ cup wheat flour (for a gluten-free version, substitute with a gluten-free mix flour)
      • 3 tsp Erbology Organic Jerusalem Artichoke Powder
      • 4 tsp baking powder
      • 2 tsp ground cinnamon
      • Zest from 1 lemon
      • 2 tbsp agave nectar or maple syrup + more for serving
      • Seeds from 2 vanilla beans
      • 2 cups unsweetened almond milk
      • 1 fresh apple
      • Salt to taste
      • ¼ cup olive oil
Apple topping
    • 4 apples
    • ¼ cup agave nectar or maple syrup
    • Pinch of salt
    • ½ tsp vanilla extract

Here's how you make it

  1. In a medium mixing bowl, combine the flour, baking powder, Erbology Organic Jerusalem artichoke Powder, cinnamon, vanilla, lemon zest, and salt.
  2. In a blender, mix together the apple and almond milk.
  3. Pour the apple mixture and the rest of the liquid ingredients into the flour mixture. Stir continuously until the two mixtures are combined and your batter is smooth. Depending on the type of flour you are using, you may need to add more almond milk.
  4. Heat up a griddle or pancake pan, non-stick is best so you don’t have to grease it. Keep the pan over medium heat and pour on your pancakes. I typically use about ¼ cup of batter for each one.
  5. Cook for about one and a half minutes on each side then let to cool.
  6. You can make the topping using the same pan. Add the cubed apples, a dash of water, sweetener, salt and vanilla and cook on medium heat until the apples become soft.
  7. Finally, stack the pancakes, add the apple topping and enjoy!

If you tried this recipe...

Share your experience with us. Leave a comment below or post a picture on Instagram, tag @erbology_london #erbology and get a chance to win a healthy treat from us.

Comments (0)

All fields are required. Your email address will not be published.

Invite & Earn

X
Signup to start sharing your link
Signup