Vegan pancakes should be a staple for any vegan breakfast meal, but many people think that vegan pancakes are much harder to make than regular pancakes. Which have a learning curve of their own. But honestly, vegan whole wheat pancakes are easy and make you feel good for eating them. Yields: 10 Vegan Pancakes
Vegan Pancakes Recipe – Whole Wheat Blueberry
What do you need to make vegan pancakes:
1 1/2 cups whole wheat flour
1 tablespoon raw sugar
2 tablespoons baking powder
1/2 teaspoon cinnamon
1/8 teaspoon salt
Pinch ginger
1 cup almond milk
1 cup water
1 tablespoons applesauce
cooking spray
How to make vegan pancakes:
Preheat heavy skillet over medium high heat.
Whisk together whole wheat flour, raw sugar, baking powder, cinnamon, salt, and ginger in a large mixing bowl.
Add in almond milk, water and applesauce. Mix until it forms a thick, but pourable consistency.
Pour about 1/3 cup vegan pancake batter into the skillet at a time.
Place about 3 – 5 blueberries or vegan chocolate chips over the top if you choose.
Flip the pancakes to cook the opposite side after the top has bubbles and the edges become dry.
Cook for another 1 – 2 minutes and remove the vegan pancakes from the pan.
Top with more fruit, vegan butter, syrup, or whatever you choose.
Enjoy you vegan pancakes.
Adapted from:
Alisa Cooks Sweet Simplicity: Whole Wheat Vegan Pancakes
http://www.alisacooks.com/2010/05/06/whole-wheat-vegan-pancakes/
Other vegan pancakes video recipes:
Epicurious Making Vegan Pancakes with Berries
MokoBrownVegan Fluffy Vegan Pancakes
ZombieGate Tofu Scramble & Vegan Pancakes – Cooking with The Vegan Zombie
{ 3 comments… read them below or add one }
Looks like in the video you only used 1 tablespoon of baking powder. Two tablespoons seems like an awful lot for just 1.5 cups of flour. Is that correct? Thanks!
Oh my, these were super tasty. I used 2 TB baking powder and it turned out fluffy and delicious. Also used a mixture of maple syrup and barley malt syrup to drizzle on top. Have you ever used barley malt syrup? My goodness, it’s to die for! Smells like molasses, tastes much better than brown rice syrup. Thanks for sharing your recipe!
So light and fluffy! Super scrumptious, though I admit that I didn’t use the cinnamon or ginger. I hope I never lose this recipe! Thanks for posting.