Vegan Basic Whole Wheat Pastry Flour Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Vegan Pancakes1 cup whole wheat pastry flour1 Tbls baking powder1/4 to 1 tsp cinnamon (omit if you don't like cinnamon)1/4 tsp nutmeg (or omit)1/2 tsp salt2 tsp unrefined sugar (agave, sucanat, date sugar or 1fresh medjool date)1 cup vanilla non-dairy milk 1 Tbls cooking oil, such as canolaOptional ingredients not included in nutritional count: sliced strawberries, sliced bananas, blueberries, chocolate chips
Mix dry ingredients together.
If using a liquid sugar (agave, coconut nectar), add to wet mixture.
If using a medjool date, use a blender or hand blender to blend the date with the soy milk, then add canola.
Pour liquid mix into dry mix and stir till combined. A few lumps are okay.
Allow the batter to rest while your cast iron skillet heats. If using a non-stick pan, still allow the batter to rest and set up about 5 minutes before using.
Pour about 1/4 cup (use an ice cream scoop or small ladle if you can--the rounded bottom cups work best).
Allow the pancake to cook till bubbles form at the edges and in the middle. Flip and cook 2 more minutes.
Serving Size: Makes approx. 12 4-inch diameter pancakes
If using a liquid sugar (agave, coconut nectar), add to wet mixture.
If using a medjool date, use a blender or hand blender to blend the date with the soy milk, then add canola.
Pour liquid mix into dry mix and stir till combined. A few lumps are okay.
Allow the batter to rest while your cast iron skillet heats. If using a non-stick pan, still allow the batter to rest and set up about 5 minutes before using.
Pour about 1/4 cup (use an ice cream scoop or small ladle if you can--the rounded bottom cups work best).
Allow the pancake to cook till bubbles form at the edges and in the middle. Flip and cook 2 more minutes.
Serving Size: Makes approx. 12 4-inch diameter pancakes
Nutritional Info Amount Per Serving
- Calories: 62.0
- Total Fat: 1.8 g
- Cholesterol: 0.0 mg
- Sodium: 129.9 mg
- Total Carbs: 9.8 g
- Dietary Fiber: 1.6 g
- Protein: 1.6 g
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