Simple and Delicious Vegan Whole Grain Pancakes + Tips to Make a Perfect Pancake
Happy Tuesday! I hope you all had a wonderful Memorial Day weekend! It has been a busy past few weeks for me so I was really looking forward to enjoying a long weekend. I was especially looking forward to sleeping in...which basically means 7:30am for me. I'm officially getting old ;) This weekend I was actually able to sleep in until 9am. Say whaaa? I'll take it! Other than catching up on some sleep, my weekend consisted of 2 cookouts, dinner and drinks with friends, a few hours at the pool, hanging out with one of my best friends who was in town, a lot of quality time with my family and hubby, and PERFECT weather. I even managed to squeeze a few workouts in. Whew, what a whirlwind! I barely got anything done around the house that I was planning on but I am 100% completely OK with that because the weekend was such a blast. Although I didn't get to as much cleaning and laundry as I had planned, I did carve out time to make some pancakes. There is always time for pancakes.
I often play around with different pancake recipes but have been sticking with this combo the past few times. Sometimes pancakes can feel like a complete belly bomb and leave me feeling bloated and heavy the rest of the day. Luckily, these guys do not. These pancakes are GOOD. I mean, really good. They are fluffy and light and make your belly feel right. I really like rhyming about pancakes, btw.
Making plant-based (no egg, no dairy) pancakes can be a tricky business. In the past, I have made pancakes that have turned out gummy, burnt, under-cooked, too thick, or too thin. I'm sure a lot of that had to do with my ingredient ratios but I also know that some of it had to do with the technique I was using (or lack there of). Here are some tips I have learned through a lot of trial and error. Whether you are making plant-based pancakes or not, these tips will help you make the perfect cake.
- Use a hot pan! The pan must already be very hot before you put the batter on. If you add the batter onto a mildly-warm pan, they will likely be under-cooked and gummy. The pan is ready when you hear a sizzle the moment the batter hits the pan. You can test with a drop of water. If you don't hear a sizzle, it's not ready.
- Be careful not to over mix. This is a common mistake that I used to make A LOT. When wheat flour is mixed too much, it stresses the gluten and leads to tough and gummy pancakes. A few swirls to incorporate the wet & dry ingredients is enough. You want to leave lots of lumps in your batter.
- Wait for the bubbles. If you get the batter and temperature of the pan right, you should see bubbles on the surface at around the 2 minute mark. Once you see the bubbles, flip and cook for about 1 1/2 minutes on the other side.
Simple and Delicious Vegan Whole Grain Pancakes
|Makes 6, 4-inch pancakes|
- 1 cup whole wheat flour (or all-purpose)
- 1 tsp pure maple syrup
- 1 1/4 tsp baking powder
- Pinch of salt
- 1 Tbsp ground flaxseed + 3 Tbsp water
- 1 cup almond milk (or non-dairy milk of your choice)
- 1 tsp apple cider vinegar
- 1 tsp pure vanilla extract
- 1 Tbsp coconut oil (or canola oil)
- Create your "flax egg" by combining the 1 Tbsp ground flaxseed with 3 Tbsp water in a bowl. Whisk together and set aside to thicken (about 5 minutes).
- Warm the pan over medium-high heat for about 5 minutes. Then spread a little canola or coconut oil over the bottom of the pan using a paper towel. If using a griddle, heat to between 300-350 degrees (F).
- In a medium sized mixing bowl, add the dry ingredients (flour, baking powder, salt), and stir together.
- In a separate bowl, add the non-dairy milk and apple cider vinegar (this will create buttermilk). Then add coconut oil, maple syrup, vanilla, and flax egg and mix together.
- Carefully mix the two together without stressing the batter. Remember, a few small lumps are your friend!
- Scoop 1/4 cup batter onto the lightly greased pan/griddle. If your pan is large enough, you can cook 2 or 3 at a time. Wait about 2 minutes until you see bubbles form. Flip and cook for another 1 1/2 minutes or until golden brown. *You can keep the first batch of pancakes warm by putting them into a preheated oven at 200 degrees (F) until ready to serve.
- Top with maple syrup or your favorite nut butter and fruit (which is what I usually do) and ENJOY!
What are some things you do to make the PERFECT pancake?