Hello everybody, it’s Brad, welcome to our recipe page. Today, we’re going to prepare a special dish, vegan whole-wheat pancakes. One of my favorites food recipes. For mine, I am going to make it a bit tasty. This will be really delicious.
Vegan Whole-wheat Pancakes is one of the most favored of recent trending meals in the world. It’s appreciated by millions daily. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Vegan Whole-wheat Pancakes is something that I have loved my entire life.
Perfect Supplement To Give You The Competitive Edge - Achieve More Today Browse new releases, best sellers or classics & Find your next favourite book Making these Whole Wheat Vegan Pancakes is super easy! You'll want to begin by combining the apple cider vinegar and almond milk to make a vegan buttermilk. This will help to create your light and fluffy pancakes. Once combined, you'll notice that the buttermilk mixture will start to separate at the bottom.
To get started with this recipe, we have to prepare a few components. You can cook vegan whole-wheat pancakes using 12 ingredients and 11 steps. Here is how you cook that.
The ingredients needed to make Vegan Whole-wheat Pancakes:
- Get 1 Tbsp ground flax seeds
- Take 1/2 Tbsp chia seeds (or use total of 1.5 tbs flax seeds)
- Get 4 Tbsp water
- Prepare 1 cup plant milk (soy / almond)
- Get 2 tsp vanilla extract
- Get 2 Tbsp sugar (if using unsweetened milk, use 3 tbs sugar)
- Prepare 1 Tbsp vegan butter, melted
- Prepare 1 cup whole wheat flour (you may need another 1-2 tbs)
- Make ready 1/2 tsp baking powder
- Make ready 1/2 tsp baking soda
- Get 1/2 cup vegan chocolate chips (optional)
- Take 1 tsp oil (optional)
Both do an excellent job as a binder in this recipe. Coconut oil and coconut milk are used in place of the traditionally used butter and milk. This gives the pancakes a hint of coconut flavor. If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above.
Instructions to make Vegan Whole-wheat Pancakes:
- Prepare "egg" - in a small bowl, combine flax, chia (if using) and water. Leave to thicken and gel.
- In a 4-cup measuring cup or medium bowl, gently whisk milk, vanilla, sugar and butter.
- Measure 1 cup of flour and mix in the baking powder and baking soda.
- Add flour mixture to bowl and mix lightly, until combined.
- Add "egg" and once again mix lightly. Batter should resemble a thick pancake batter. If too runny, add 1-2 tbs flour.
- If using, fold in chocolate chips.
- Heat skillet / non-stick frying pan on medium heat. If necessary, lightly oil pan: pour a few drops of oil in center and use a paper towel to coat the pan.
- Drop about 2 tbs of batter at a time onto skillet. The pancakes should immediately hold their shape.
- Flip pancakes after about 3 minutes, when bottoms are golden brown. (They don't always bubble.)
- Fry for another 1-2 mins and remove to serving platter.
- Enjoy!
This gives the pancakes a hint of coconut flavor. If you just want the recipe, then feel free to click on the 'Jump To Recipe' button above. If you want some tips, tricks and serving suggestions for the recipe, you will find them in the post below. I try to include only useful information. It is (on some days) my favorite meal of the day.
So that is going to wrap this up with this exceptional food vegan whole-wheat pancakes recipe. Thank you very much for your time. I’m sure you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
