Hearty Whole Wheat Vegan Fiber Pancake For One Food

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.

WHOLE WHEAT VEGAN PANCAKES

Steps:

• Measure out 1 cup of almond milk and add 2 tsp of apple cider vinegar. Set aside.
• In a medium sized mixing bowl, combine all of the dry ingredients.
• Add the melted butter and almond milk mixture to the bowl and whisk to combine. Batter should be mostly smooth.
• Let the batter rest for 6-7 minutes- this is important! Don't skip this step!
• After about 3 minutes, heat a non-stick pan on the stove over medium heat.
• Once the batter has rested, it should appear airy and fluffy when stirred.
• Now that the batter is ready, prepare to make the pancakes. Add a dollop of vegan butter to the pan to line the bottom.
• Use a 1/3 measuring cup to scoop out the mix and transfer it to the pan.
• Once the pancake begins to bubble (refer to photos above), flip the pancake over and allow cooking until lightly browned (1-2 minutes).
• Repeat until all batter has been cooked, applying a dollop of vegan butter at the start of cooking each pancake.
• Top with fresh fruit (optional) and your favorite maple syrup. Enjoy!

HEARTY HONEY WHOLE WHEAT PANCAKES

Steps:

• Whisk together the dry ingredients (flour, oats, leaveners, spices) in a large bowl.
• Beat the eggs together until thoroughly blended and partially stiff in a smaller bowl.
• Add all other wet ingredients (buttermilk, canola oil, honey) to eggs, mix well.
• Slowly add wet mixture to dry, folding in until thoroughly blended.
• Let sit for 10-20 minutes or so while you put everything away and drink some coffee.
• Cook on lightly oiled or nonstick skillet until both sides are golden brown. These are moist pancakes, so be sure to check and sometimes flip back and do the same side twice.

VEGAN WHOLE WHEAT PANCAKES

Steps:

• Mix water and flaxseed meal together in a small bowl. Place in the refrigerator for 15 minutes.
• Whisk flour, sugar, baking powder, baking soda, and salt together in a bowl.
• Combine 3/4 cup plus 2 tablespoons almond milk, coconut oil, and flaxseed mixture in a bowl. Add flour mixture and whisk until smooth.
• Heat a griddle to medium-low heat and coat with cooking spray. Working in batches if necessary, add 1/4 cup batter to the hot griddle for each pancake and smooth to desired thickness. Cook until bubbles form, 3 to 4 minutes. Flip, and cook until golden brown, 2 to 3 more minutes.