Fluffy Four Grain Vegan Pancakes
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 9
Ingredients
Dry ingredients:1 cup whole wheat flour3/4 cup whole wheat pastry flour (can substitute with all-purpose)1/3 cup stone-ground cornmeal1/4 cup quick-cooking rolled oats2 tsp baking powder3/4 tsp baking soda1 tsp salt2 tbsp sugar1/2 tsp cinnamon, ground1/4 tsp nutmeg, groundWhisk together all the dry ingredients in a big bowl. Set aside while you get the wet ingredients ready.Wet ingredients:1 1/2 cups soy milk (feel free to substitute with almond milk)1/2 tsp vinegar4 tbsp canola oil1/4 cup maple syrup6 tbsp flax powder whisked together with 6 tbsp water
Mix together all the wet ingredients, then add all at once to the dry ingredients.
Mix quickly and in as few strokes as possible, until the dry ingredients are just moistened. The batter should be lumpy and not smooth. Overmixing the batter promotes the formation of gluten which would make the pancakes heavy and chewy as opposed to light and fluffy. The batter will be rather thick but spreadable.
On a hot griddle over medium heat, spread a thin film of canola or other vegetable oil.
Pour about 1/3 cup of the batter into the center of the griddle. Give the batter a bit of a nudge with the cup, if needed, to spread it into an approximately four-inch round.
Wait until the sides start looking a little dry and bubbles appear in the center of the pancake.
Lift the edge carefully and if the underside is golden-brown, flip the pancake.
Cook for about a minute more on this side.
Serve hot with maple syrup or any other topping you love.
Number of Servings: 9
Recipe submitted by SparkPeople user RESPLENDENT.
Mix quickly and in as few strokes as possible, until the dry ingredients are just moistened. The batter should be lumpy and not smooth. Overmixing the batter promotes the formation of gluten which would make the pancakes heavy and chewy as opposed to light and fluffy. The batter will be rather thick but spreadable.
On a hot griddle over medium heat, spread a thin film of canola or other vegetable oil.
Pour about 1/3 cup of the batter into the center of the griddle. Give the batter a bit of a nudge with the cup, if needed, to spread it into an approximately four-inch round.
Wait until the sides start looking a little dry and bubbles appear in the center of the pancake.
Lift the edge carefully and if the underside is golden-brown, flip the pancake.
Cook for about a minute more on this side.
Serve hot with maple syrup or any other topping you love.
Number of Servings: 9
Recipe submitted by SparkPeople user RESPLENDENT.
Nutritional Info Amount Per Serving
- Calories: 234.3
- Total Fat: 9.1 g
- Cholesterol: 0.0 mg
- Sodium: 518.9 mg
- Total Carbs: 34.5 g
- Dietary Fiber: 4.5 g
- Protein: 6.3 g
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