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Vegan Maple Bacon Pancakes

User Rating 3 Star Rating (1 Review)

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Vegan Maple Bacon Pancakes

Vegan Maple Bacon Pancakes.

© 2011 Ashley Skabar, licensed to About.com, Inc.

These delicious vegan pancakes were created in response to the maple-bacon craze that has swept over the nation's food scene in the last few years, and after you make these, you'll understand why it did! For non-vegans and non-vegetarians, you can substitute real bacon, but the vegan bacon has been such a hit with even my meat-eating friends, that I'm not sure I'd make them any other way!

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Yield: 4 servings

Ingredients:

  • 1 cup all-purpose flour
  • 2 t. baking powder
  • 1/8 t. salt
  • 1 cup and 1 T. vanilla soy milk or almond milk
  • 3 T. dairy-free sour cream, such as Tofutti
  • 1 T. maple syrup
  • 1 t. maple extract
  • 1 cup coarsely chopped vegan bacon
  • Maple syrup, for serving

Preparation:

1. In a large mixing bowl, combine the flour, baking powder, and salt, mixing until well-mixed. Add the dairy-free soy milk, dairy-free sour cream, maple syrup, and maple extract, mixing until just combined (mixture will still be a little lumpy). Fold in the chopped vegan bacon, mixing until evenly distributed.

2.Lightly grease a large skillet or griddle with dairy-free soy margarine, and place on the stove over medium heat. Pour the batter on to the griddle or skillet, 1/4-1/3 cup of batter for each pancake. Cook each pancake on the first side until bubbles appear on the surface, then flip with a spatula and cook until both sides are golden brown. Continue until all of the batter is used. Serve pancakes immediately with maple syrup.

User Reviews

Reviews for this section have been closed.

 3 out of 5
Not completely vegan, Member melissaalexander1975

I am making these as I type primarily because I didn't have any eggs in the house. I didn't go completely vegan also because I didn't have any vegan sour cream. These are the substitutions I made: 1 cup of whole wheat graham flour, 3 T of 0% fat Greek yogurt ( I prefer Fage), and 1 t of almond extract (didn't have any maple on hand.) I also didn't add any vegan bacon since that kind of scared me to think about it. Overall, they were ok. I sprinkled cinnamon on top after trying them and will add it to the batter next time. There's not a strong maple taste which disappointed me, so I'll add a bit more extract since the syrup is so expensive. The almond extract does compliment the flavors nicely, though. I will make these again with some minor adjustments.

0 out of 2 people found this helpful.

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