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Pancakes. Healthy, Healthy Pancakes.
If you've never made pancakes before, these aren't the pancakes you want to make on your 'maiden voyage.' Likewise, if you've never had whole wheat pancakes before, you might want to try whole wheat pancakes with oil first. That doesn't mean these pancakes aren't fabulous - because they are, but you definately need to be on your way to a pancake master to get the BEST results.
By the way, these pancakes are best served and eaten with fruit. I like adding blueberries or banana slices into the batter as they're cooking or topping plain pancakes with fresh strawberries or peaches.
Delicious, fluffy, totally fat-free and wholesome vegan pancakes! Freshly squeezed OJ may be substituted for the water for an extra zing of flavor and added nutrients.
2 cups whole wheat pastry flour
2 tsp baking powder
¼ tsp salt
2 tbsp pure maple syrup
1 cup nondairy milk
½ cup water
1 tsp vanilla extract
1 tsp cinnamon
Preheat a non-stick flat pan. Combine all the wet ingredients
(non-dairy milk, maple, water, vanilla) in a bowl. Sift dry ingredients
(flour, baking powder, cinnamon, salt) in another bowl. Pour the wet
into the dry and gently stir until evenly mixed, adding another 1/4 cup
non-dairy milk if necessary. The batter will be very thick. Let rest 10
minutes if you can. Ladle batter onto the skillet and place fruit into
batter if using. When bottoms of the pancakes are golden and bubbles
begin to appear on the tops, flip over. Cook for another 2-3 minutes.
Chef's Tip: use a 1/4 cup measuring cup to pour the batter to keep pancakes uniformly sized.