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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.
1 cup nondairy milk
1 cups whole wheat pastry flour
1 tbsp baking powder
½ tsp cinnamon
⅛ tsp salt
2 tbsp pure maple syrup
1 tbsp raw sugar (optional)
Whisk flour, baking powder, cinnamon and salt together in a large bowl. Combine non-dairy milk with maple and sugar, if using. Pour wet mixture into the dry mixture and stir until just combined; a few lumps are okay. Let rest 10 minutes. Meanwhile, heat a skillet over very low heat. Transfer mixture to a large glass/liquid measuring cup or use ¼-cup measuring cup. Pour ¼ cup batter into a non-stick skillet. Cook on one side until bubbles form, gently flip, and cook for another 2-3 minutes.