Servings
Font
Back
5.0 from 6 votes

Vegan Bacon Pancakes (Oil-Free; GF Option)

All the breakfast flavors and textures you love in every single bite! These Vegan "Bacon" Pancakes are moist, fluffy, salty, smoky, and sweet. Top with maple syrup for a forkful of breakfast bliss. Oil-free with a gluten-free option.

Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 3 servings
Calories: 280 kcal
Course: Breakfast
Cuisine: American

Ingredients

  • ¾ cup unbleached all-purpose flour or a 1:1 gluten-free flour blend I used King Arthur GF flour. See Notes for whole-grain option.
  • ¼ cup almond flour
  • 3 tablespoons organic cane sugar Sweetness is important to balance the saltiness.
  • 1 tablespoon baking powder
  • ¼ teaspoon fine sea salt
  • ¾ cup plus 2 tablespoons unsweetened soy milk
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon vanilla extract
  • ¾ cup chopped homemade Vegan Bacon Bits Can sub store-bought tempeh bacon or sausage crumbles if desired.

Instructions

    Cup of Yum
  1. In a mixing bowl whisk together the flour, almond flour, sugar, baking powder, and salt. In a small bowl combine the soy milk, vinegar, and vanilla.
  2. Pour the soy milk mixture into the dry ingredients. Use a large spoon to gently stir just until a lumpy batter forms. Careful not to overmix. Let stand for 2 to 3 minutes, then fold in the bacon bits.
  3. Preheat a non-stick skillet or electric griddle over medium heat. Flick a bit of water onto the preheated surface. If it beads up and dances, the pan is fully preheated. Pour ⅓ cup of batter per pancake onto the pan/griddle. Flip the pancakes when bubbles appear across the top and the undersides are golden. Cook for another 90 seconds, or so, or until golden on both sides. You may need to adjust the heat slightly during cooking to get it just right.
  4. Serve warm with plenty of maple syrup.

Notes

  • For a whole-grain option add the chopped soy curl bacon to these Oat Flour Pancakes or any other whole-grain pancake recipe.
  • Pancakes are best enjoyed fresh, but leftovers will keep for up to 4 days. Store in an airtight container in the refrigerator. Re-heat in the oven, skillet on stovetop, or briefly in the microwave.
  • Pancakes also freeze well. Cool completely, place parchment paper between each pancake, and place in an airtight container. Thaw before reheating.
  • Nutrition information is an estimate and based on ⅓ of the recipe, or approximately 2 pancakes.

Nutrition Information

Serving 2pancakes Calories 280kcal (14%) Carbohydrates 44g (15%) Protein 11g (22%) Fat 7g (11%) Cholesterol 0mg (0%) Fiber 4g (16%) Sugar 16g (32%)

Nutrition Facts

Serving: 3servings

Amount Per Serving

Calories 280

% Daily Value*

Serving 2pancakes
Calories 280kcal 14%
Carbohydrates 44g 15%
Protein 11g 22%
Fat 7g 11%
Cholesterol 0mg 0%
Fiber 4g 16%
Sugar 16g 32%

* Percent Daily Values are based on a 2,000 calorie diet.