Whole Wheat Vegan Pancakes

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Last time I made pancakes, it had egg whites and I used a pancake mix out of a packet. Though the pancakes turned out great, I really wanted to make a vegan version and wanted to use different flours from scratch, as I have always hated the idea of making a recipe based on a specific “mix” package, because not everyone can find the same brand, which means people could end up with pancakes that taste completely different. Also, it’s terrible trying to get people in other countries who can’t even buy it to try.

So anyway, I have been a little afraid to make pancakes since the last time I tried, it turned all gooey. That’s the problem with baking is that you really don’t know how thick something is, and certain flours may work but others don’t. So you have to keep testing and trying. NEVER GIVE UP! That’s how you improve.

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I used a mashed banana to enhance the sweetness, though I am aware that not everyone likes the taste of bananas, perhaps if you want to substitute it with something else, try unsweetened applesauce, and add about 1/4 cup to see how that goes!

I can’t get over how well this worked with no butter, no eggs and no added sugar – yet the pancakes are still puffy, soft and sweet!

OMG sometimes, a vegan life is just AMAZINGLY adventurous and FUN!

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Whole Wheat Vegan Pancakes

1 mashed ripe banana
1 flax egg (1 tablespoon ground flaxseed & 1 tablespoon water)
1 cup whole wheat pastry flour
1/4 cup brown rice flour
2 tablespoons spelt flour
1 tablespoon shredded coconut
1 tablespoon tapioca starch
1 tablespoon extra light olive oil
1/4 teaspoon Himalayan/sea salt
3 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon pure vanilla extract
1/4 teaspoon salt
3/4 cup & 1 tablespoon unsweetened almond milk
1 tablespoon lemon juice
Cooking spray

Topping Choices: Maple syrup, blackberries, grapes, shredded coconut, cacao nibs

Peel the banana, then use a fork to mash it or put it in a blender to mash it up. In a separate, smaller bowl, combine the ground flaxseeds with a tablespoon of water and beat it up and let it sit for five minutes to gel.

Combine all the ingredients for the pancake in a large bowl, including the mashed banana and flax egg. Just don’t add the cooking spray or topping ingredients yet! Use your hands (if you’re not afraid to get dirty) or a whisk/electronic beater to thoroughly mix the batter until everything is completely smooth and that there are no lumps visible.

Heat a large non-stick frying pan or saucepan on medium high (5). Spray the bottom with enough cooking spray (oil) to cover the whole thing, then wait a few minutes for the bottom to warm up. Then, pour a small amount of mixture in the centre and wriggle the pan around a little to help the batter become more circular. You probably wouldn’t need to worry about it if you’re not making these pancakes for others.

Let the pancake cook on that side for 3-5 minutes until you can see some bubbles forming on the surface, and that you can easily move the batter with a flat spatula. When you feel that the pancake is strong enough, flip it over carefully to avoid it breaking, then cook the other side for 3-5 minutes until the center is completely cooked. You may have to break the first one open just to see how long it takes.

Repeat for the other pancakes and use the same amount of cooking spray for each pancake.

Top the pancakes with maple syrup, berries/other fruits, shredded coconuts and such.

Whole_Wheat_Vegan_Pancakes_Recipe_004

Whole Wheat Vegan Pancakes
Serves: 2
 

Ingredients
  • 1 mashed ripe banana
  • 1 flax egg (1 tablespoon ground flaxseed & 1 tablespoon water)
  • 1 cup whole wheat pastry flour
  • ¼ cup brown rice flour
  • 2 tablespoons spelt flour
  • 1 tablespoon shredded coconut
  • 1 tablespoon tapioca starch
  • 1 tablespoon extra light olive oil
  • ¼ teaspoon Himalayan/sea salt
  • 3 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon pure vanilla extract
  • ¼ teaspoon salt
  • ¾ cup & 1 tablespoon unsweetened almond milk
  • 1 tablespoon lemon juice
  • Cooking spray
  • Topping Choices: Maple syrup, blackberries, grapes, shredded coconut, cacao nibs

Instructions
  1. Peel the banana, then use a fork to mash it or put it in a blender to mash it up. In a separate, smaller bowl, combine the ground flaxseeds with a tablespoon of water and beat it up and let it sit for five minutes to gel.
  2. Combine all the ingredients for the pancake in a large bowl, including the mashed banana and flax egg. Just don’t add the cooking spray or topping ingredients yet! Use your hands (if you’re not afraid to get dirty) or a whisk/electronic beater to thoroughly mix the batter until everything is completely smooth and that there are no lumps visible.
  3. Heat a large non-stick frying pan or saucepan on medium high (5). Spray the bottom with enough cooking spray (oil) to cover the whole thing, then wait a few minutes for the bottom to warm up. Then, pour a small amount of mixture in the centre and wriggle the pan around a little to help the batter become more circular. You probably wouldn’t need to worry about it if you’re not making these pancakes for others.
  4. Let the pancake cook on that side for 3-5 minutes until you can see some bubbles forming on the surface, and that you can easily move the batter with a flat spatula. When you feel that the pancake is strong enough, flip it over carefully to avoid it breaking, then cook the other side for 3-5 minutes until the center is completely cooked. You may have to break the first one open just to see how long it takes.
  5. Repeat for the other pancakes and use the same amount of cooking spray for each pancake.
  6. Top the pancakes with maple syrup, berries/other fruits, shredded coconuts and such.

 

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