WHOLE WHEAT FLUFFY VEGAN PANCAKES
This whole wheat vegan pancake recipes is sure to be your new go-to for easy, fluffy and delicious pancakes.
Provided by Deryn Macey
Categories Breakfast
Time 15m
Yield 2
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 1/2 of recipe, Calories 276 calories, Sugar 12 g, Fat 3 g, Carbohydrate 57 g, Fiber 6 g, Protein 9 g
FLUFFY WHOLE WHEAT PANCAKES
Even Using 100% whole wheat flour these are light and Delicious. You won't miss using All Purpose flour, I promise! Detail, details: Benefits: 30% Lower glycemic load, 25% more protein, 40% less inflammation factor rating, 500% more Fiber! http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5744/2 http://nutritiondata.self.com/facts/cereal-grains-and-pasta/5745/2 Topping found here: http://www.food.com/recipe.do?rid=rz.314472 - You can use soy milk if you like. - Unless you are Vegan don't skip on the Egg (yolk), it's a chemical thing. - If you cut the recipe in half, still use one egg. - It may seem tempting to not add the oil either, but again - unless it's a health thing, you can chemical reactions. You also don't have to use oil/spray on the griddle if it's non-stick this way. - Try substituting some Whole-Grain Corn meal for flour and removing vanilla for corn cakes! - I also add salt & Garlic (remove vanilla) to make dinner cakes!
Provided by BekaWild
Categories Breakfast
Time 40m
Yield 16 pancakes, 4 serving(s)
Number Of Ingredients 9
Steps:
- Sift DRY ingredients: Flour, Powder, & Salt into bowl. Use the whisk to push it through the Sieve.
- Make a well (hole) in the middle of the dry ingredients.
- Pour all the WET ingredients: Honey, Milk, Egg, Oil, & Vanilla into that well.
- DO NOT OVER MIX - it should only take about 20-30 strokes. Here's how:.
- Beat only the WET ingredients for a few strokes.
- Gradually add in the DRY ingredients, pulling just the edges into the center well.
- Keep doing this until all the DRY is incorporated into the WET and you have a batter.
- KEY: Let the batter sit for at LEAST 10min, 15 is better.
- Heat griddle to 350F - On a normal stove this is MEDIUM heat. If you have a knob with numbers 1-10, Medium is about #4.
- When you know griddle is hot, and batter has sat long enough ladle batter onto the hot surface.
- I suggest doing only 1 at first to see how much it spreads. No one likes Butt-Cheek Cakes ;).
- Let the cake cook for about 1-2min (it's fast, I know!).
- When the edges have solidified and there is less steam escaping it is ready to flip.
- Pancakes WILL TELL YOU when they are ready to be flipped. If it doesn't release on its own - it's not ready.
- Once flipped it should only cook about 1 more min - but 2 is fine.
- Place cooked cakes on damp paper/dish towel in a warm oven, covered.
- Repeat for the rest of the cakes.
- If setting a 2min timer works for you, do that - so shame is playing it safe ;).
- Pair with Strawberry Balsalmic Topping ! http://www.food.com/recipe/strawberry-balsamic-topping-sweet-savory-475098.
ALTON BROWN'S FLUFFY WHOLE WHEAT PANCAKES
I've tried many whole wheat pancake recipes. Some were good, some not so good but I never had one make me say, "Wow! A truly fluffy whole wheat pancake!" until this one. Posting it here so I don't lose it! We love to eat these for dinner with some turkey sausage. Very filling!
Provided by MaMas Apprentice
Categories Breakfast
Time 15m
Yield 12 4-in pancakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together all the dry ingredients in a large bowl. In a separate bowl, whisk together all wet ingredients. (I just melted the butter slightly before adding it in with the eggs and buttermilk.).
- Add the wet stuff to the dry stuff and mix just until batter comes together. Do NOT mix smooth. Set aside batter to rest for 5 minutes.
- * Heat an electric griddle to 350 degrees or place a nonstick frying pan over medium-low heat.
- *Test the griddle by flicking water on it. If the water dances across the surface, you're good to go.
- * Rub down the griddle with a little butter or spray with nonstick spray.
- Ladle 1 scoop of batter onto the griddle. (Batter will be thick! Just spread it out with the bottom of your ladle or the back of a spoon.) Cook until bubbles form in the batter and bottom is golden, approximately three minutes. Flip and cook until the second side is golden, another a minute or so. Adjust the heat as necessary as you go along. Serve while hot!
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- Whisk together dry ingredients and set aside. Combine wet ingredients and then add dry ingredients, whisking until fully combined.
- Pour onto hot griddle and flip when lightly browned on the bottom. I like to keep the finished pancakes warm in a basket lined with a tea towel, until we are ready to eat.
- Serve with plenty of butter and maple syrup, or with fruit and whipped cream, or with peanut butter and maple syrup, or with peanut butter and jelly as a sandwich. Enjoy!
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