Easy Whole Food Oil Free Vegan Pancakes

WHOLE WHEAT FLUFFY VEGAN PANCAKES

Steps:

• Mix together the whole wheat flour, baking powder, sea salt and cinnamon (if using) in medium mixing bowl using a fork or whisk to help break up any lumps of flour and distribute the baking powder and salt.
• Add the wet ingredients (non-dairy milk and maple syrup) and gently mix until all the flour has been mixed in. The batter will be thick and slightly lumpy.
• Let the batter rest for at least 5 minutes while you heat a nonstick skillet or griddle over medium heat.
• If needed, lightly oil the pan with coconut oil or olive oil or spray with a light coating of non-stick cooking spray, then scoop approximately 1/3 cup portions of the batter onto the pan.
• Cook the pancakes until the edges look dry, firm and golden brown and bubbles are appearing, then flip and cook for another 30-90 seconds until thick, fluffy and browned on both sides.
• Repeat with the remaining batter then serve right away with your favourite pancake toppings like fresh fruit and maple syrup.

HEALTHY OIL-FREE VEGAN PANCAKES FOR ONE

Steps:

• Start by putting the milk and chia seeds in a jug or bowl. Stir well.
• Add the vinegar and vanilla and stir again.
• Add the flour, baking powder and salt to a separate bowl and mix to combine.
• Pour the liquid into the dry ingredients and stir to combine (just enough to combine everything and so that you can't see any dry flour). DO NOT over mix or beat it. A few little lumps won't hurt. Leave to rest for 10 minutes.
• Get a pan ready on a medium heat while you wait. I cooked my pancakes with no oil and you can too if your fry pan is a good nonstick one. If you are at all concerned that it might not be then use a teaspoon or two of oil to ensure the pancakes don't stick.
• Check your pan is hot and then spoon the pancake batter into it. Make the pancakes about 4 inches in diameter.
• Once the batter is in the pan turn the heat down to half way between medium and very low. The trick to good pancakes is not rushing them so be patient.
• Watch and wait until you see some bubbles start to form on the top of the pancakes.
• When you see bubbles flip them over gently and cook for another 2 minutes.
• Remove from the pan and serve immediately.

EASY VEGAN WHOLE GRAIN PANCAKES

Steps:

• In a medium bowl, stir together the whole wheat flour, rye flour, soy flour, sugar, baking powder, salt and cinnamon. Make a well in the center, and pour in the vanilla, water and soy milk. Mix until all of the dry ingredients have been absorbed, then stir in the pecans.
• Heat a large skillet or griddle iron over medium heat, and coat with cooking spray. Pour about 1/3 cup of batter onto the hot surface, and spread out to 1/4 inch thickness. Cook until bubbles appear on the surface, then flip and brown on the other side. Serve warm.

EASY, WHOLE FOOD, OIL FREE, VEGAN PANCAKES

Steps:

• Combine Flour, Baking Powder, and Soy Milk in a bowl and whisk until well mixed. In a blender, combine Bananas and already mixed other Ingredients. Mix until smooth (no banana chunks remaining).
• Cook over medium heat in a non stick pan (no oil needed if the pan is non-stick) as you would normal pancakes.
• I recommend using actual maple syrup, or agave nectar (my favourite) and no margarine for a whole food, ultra healthy vegan breakfast.