Vegan Basic Whole Wheat Pastry Flour Pancakes

Vegan Basic Whole Wheat Pastry Flour Pancakes
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Nutritional Info
  • Servings Per Recipe: 12
  • 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

View full nutritional breakdown of Vegan Basic Whole Wheat Pastry Flour Pancakes calories by ingredient
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Introduction

Versatile. Delicious and easy to make. Add sliced bananas to the batter if you'd like. Sub whole wheat pastry flour for all-purpose, spelt or barley flour.
Sucanat (or another sweetener) is not necessary, but helps with browning, I think.
Versatile. Delicious and easy to make. Add sliced bananas to the batter if you'd like. Sub whole wheat pastry flour for all-purpose, spelt or barley flour.
Sucanat (or another sweetener) is not necessary, but helps with browning, I think.

Number of Servings: 12

Ingredients

    Vegan Pancakes
    1 cup whole wheat pastry flour
    1 Tbls baking powder
    1/4 to 1 tsp cinnamon (omit if you don't like cinnamon)
    1/4 tsp nutmeg (or omit)
    1/2 tsp salt
    2 tsp unrefined sugar (agave, sucanat, date sugar or 1fresh medjool date)
    1 cup vanilla non-dairy milk
    1 Tbls cooking oil, such as canola

    Optional ingredients not included in nutritional count: sliced strawberries, sliced bananas, blueberries, chocolate chips

Tips

Soy has more protein than other milks
May need to add more milk if the batter seems thick, but is should be fairly thin.
I like smaller pancakes, but these can be made larger with more batter per scoop.
Other flours work equally well (all-purpose, spelt, barley)--whatever you have on hand.
This is a very forgiving recipe. I've used it now for about 20 years.


Directions

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

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