Pancakes are one of life's simple pleasures in my opinion. I love breakfast food. And of course kids love pancakes, so we tend to make them 2-3 times a month, usually for dinner on the weekend. Since going mostly vegan, we've played around with a few different recipes and have settled on this one. It is delicious and they always turn out great! Pancakes from scratch are 100 times better than from a mix and these are fast, easy, and way healthier. We usually double the recipe and then have leftovers. I love popping them in the toaster oven to eat for breakfast the next day.
Whole Wheat Vegan Pancakes
2 cups whole wheat flour
2-3 T sugar or other sweetener
1 t salt
2-3 T baking powder
3 cups plant milk (we use soy)
2 flax eggs (2 T ground flax, 6 T water, mixed separately and then added)
1/4 cup oil
Mix dry ingredients first, combine wet and slowly add dry. Let sit 10 minutes before making. The batter will seem very runny at first but thickens up as it sits.
This day the big kids ate 5 each and Asher ate 4! They love pancakes!
So I made these this morning, and they were really flat and thin. Is that how they typically are, or did I do something wrong?
ReplyDeleteThe normal WW pancake recipe that I use also has little air bubbles breaking through when the first side is cooking; I only saw bubbles on maybe one of these pancakes. Is that typical as well?
these look amamzing. I'm inspired by your food endeavors and wish you lived next door again to share the wealth.
ReplyDeleteRach-- Hmm.... we always have air bubbles. Did you let the batter sit for a bit before cooking? It really does thicken up. Maybe try a bit less milk. When we make them they usually aren't super thick, but I don't like them that way. They aren't super thin either though. Maybe elevation and flour make a difference? Not sure. Since we came up with this recipe, they've always turned out great. I would try playing around with the amount of milk and see what happens.
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