Whole Wheat Cherry Vanilla Bean Pancakes Food

WHOLE WHEAT FLUFFY VEGAN PANCAKES

Whole Wheat Fluffy Vegan Pancakes image

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

Ingredients

1 cup whole wheat flour (120 g)
1 tbsp baking powder
1/2 tsp sea salt
1 cup unsweetened almond milk (250 ml)
2 tbsp pure maple syrup (30 ml)
1/2 tsp cinnamon, optional
1 tsp pure vanilla extract, optional

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

100% WHOLE WHEAT PANCAKES

100% Whole Wheat Pancakes image

These come out very light and fluffy and are full of whole grain. My kids love them! If you like blueberries, throw a few on top before flipping the cake :)

Provided by Kristie Ann

Categories Breakfast and Brunch Pancake Recipes

Time 1h

Yield 4

Number Of Ingredients 8

Ingredients

2 cups whole wheat flour
2 tablespoons white sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 ¼ cups buttermilk
2 eggs
3 tablespoons vegetable oil

Steps:

Whisk whole wheat flour, sugar, baking powder, baking soda, and salt in a bowl. Whisk buttermilk, eggs, and vegetable oil in a separate bowl; pour buttermilk mixture into dry ingredients. Stir just until combined (batter may seem a bit thick).
Heat a cast iron skillet over medium-low heat for 5 minutes. Pour 1/3 cup of batter onto hot skillet and use a spoon to spread the pancake a bit. Cook until browned and bubbles appear on top, 1 1/2 to 2 minutes. Flip and cook until browned and set in the middle, about 2 more minutes. Repeat with remaining batter.

Nutrition Facts : Calories 410 calories, Carbohydrate 57.2 g, Cholesterol 98.5 mg, Fat 15 g, Fiber 7.3 g, Protein 15.9 g, SaturatedFat 3.3 g, Sodium 874.5 mg, Sugar 13.3 g

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