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  • Prep Time : 10 minutes
  • Cook Time :20 minutes
  • Total Minutes :30 minutes
  • Servings: 5-6 Servings 
  • CALORIES: Approximately 170 to 175 kcal


  • 1 ½ cups white whole-wheat flour (see Tip)
  • 2 teaspoons baking powder
  • ¼ teaspoon salt
  • 1 ½ cups unsweetened almond milk or other unsweetened nondairy milk
  • ¼ cup unsweetened applesauce
  • 2 tablespoons coconut oil, melted
  • 1 tablespoon sugar
  • 1 teaspoon vanilla extract


  • banana slices, blueberries, maple syrup, vegan chocolate chips, plant-based yogurt


  1. Using a balloon whisk, combine the flour, baking powder, sugar, vanilla extract, and a pinch of salt in a bowl. Pour the milk in gradually until you have a thick, smooth batter.
  2. To produce small, round pancakes, heat a small amount of oil in a nonstick frying pan over medium-low heat before adding 2 tbsp batter at a time. This must be done in groups of two to three at once. Cook for 3 to 4 minutes, or until bubbles start to emerge on the surface and the edges are firm. The pancakes should be brown on both sides and cooked through after being turned over and cooked for an additional 2-3 minutes. While you cook, keep warm in a low oven.
  3. Serve topped with a generous amount of your preferred toppings or provide bowls of toppings for guests to assist themselves.

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