Most mornings, I have my usual smoothie…but every now and then, I like to change things up a bit with one of my favorite go-to breakfasts: Pancakes!! Yass!! I’ve prepared plenty of basic short stacks in my day and let me tell you, these whole wheat beauties take the cake (see what I did there?). Here’s why–
They are:
Hearty
Quick & Easy
Satisfying
Customizable
Perfectly sweet
& Delicately Sweetened
I chose to use whole wheat flour as it is a nutritional heavy-weight when standing next to white flour–which is typically used in pancake recipes. Let’s take a look at a few stats:
Whole Wheat Flour (per 1 cup):
– 14 grams of fiber
-16 grams of protein
– higher overall vitamin content which includes: folate, riboflavin, and vitamins: B-1, B-3, and B-5
-glycemic index*: 51
White Flour (per 1 cup)
– 3.4 grams of fiber
– 13 grams of protein
– lower levels of folate, riboflavin, and vitamins B-1,2 & 3
– glycemic index*: 71 (high)
Learn more about the Glycemic Index here: http://www.whfoods.com/genpage.php?tname=faq&dbid=32
Ok back to the pancakes!
Simply mix the wet ingredients in with the dry while being careful not to over mix (you don’t want tough pancakes, now do you?) Leave the batter alone for about 5 minutes–important step if you want fluffy pancakes! For a buttery, delicately crispy crust, I used a small amount of vegan butter in the skillet before scooping in the batter. Now, scoop the batter in the pre-heated skillet ¼ cup at a time, cook for 2-3 minutes, flip them over, then cook other side until golden brown. Lastly….repeat until the batter is all gone.
You guys, these whole wheat pancakes are such crowd pleasers. I’ve made them countless times for friends & family and no one even knows that they’re vegan–that is–until they ask for the recipe, hehe.
The great thing about these whole wheat pancakes is that they contain ingredients that I always have stocked in my pantry. Not only that, this basic recipe can be used as a foundation to support other add-ins such as: blueberries, chocolate chips, bananas, etc. if you’re inclined. I volunteered vanilla and cinnamon as flavor tributes. Yum! Let’s get started!
Dare to try Kale Chocolate Chip Pancakes? Click here! They’re soooo good!
Recipe
Simple Vegan Pancakes
Ingredients
- 1 cup whole wheat flour
- 1 tablespoon baking powder
- ¼ teaspoon salt I used pink himalayan salt
- 1 cup + 2 tablespoons cashew milk or any dairy-free milk of choice
- 2 tablespoons melted coconut oil
- 2 tablespoons coconut sugar or sugar of choice
- 1 teaspoon pure vanilla extract
- ¼ teaspoon cinnamon
- Additional oil, or vegan butter to grease your pan/skillet, if necessary or desired
Instructions
- Pre-heat skillet over medium-low heat. If using an electric skillet heat it to 350 degrees Fahrenheit. (you'll know that the surface of the pan is hot enough to start cooking your pancakes when a drop of water sizzles on contact)
- In a mixing bowl, whisk together flour, baking powder, salt, coconut sugar, and cinnamon. In a second bowl, combine milk, and vanilla extract.
- Next, pour all wet ingredients in with the dry ingredients. Stir just a little, then add in melted coconut oil. Mix until combined. DO NOT overmix as pancakes will be tough. (Batter should have only a few remaining lumps). If desired, now would be the time to fold in add-ins (ex: blueberries, chocolate chips). For fluffy pancakes, let batter sit for 5 minutes. Meanwhile, check the heat of your cooking surface. You'll know that the surface of the pan is hot enough to start cooking your pancakes when a drop of water sizzles on contact.
- If necessary or desired, lighty oil, spray or butter your cooking surface. (I used a small amount of soy-free vegan butter)
- Using a ¼ measuring cup, scoop batter on your cooking surface. Cook for 2-3 minutes or until tiny bubbles form on surface of the pancake. then flip and cook the opposite side for 1-2 minutes or until golden brown.
- Repeat the previous 2 steps for the remaining batter. Serve Immediately or keep pancakes warm in a 200 degree Fahrenheit oven.
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