Vegan Whole Wheat Peanut Butter Pancakes 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.

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.

WHOLE WHEAT VEGAN PANCAKES

Steps:

• In a large bowl, add all ingredients except berries or nuts.
• Mix lightly until combined. Do not over-mix.
• Let mixture rest 5 minutes.
• Fold in optional berries or nuts.
• Cook on a greased griddle over medium heat until golden.
• Serve with homemade syrup or jam.