Fluffy, delicious and classic vegan pancakes that are actually good for you because they're made with whole wheat and flaxmeal--and they are ready in under 30 minutes.
Servings: 10 pancakes
- 1 ½ cups whole wheat pastry flour
- 1 ½ tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- 1 ½ cups almond milk (or another nondairy milk)
- 2 tsp apple cider vinegar
- 2 tbsp flaxmeal
- 6 tbsp water
- 2 tbsp maple syrup (optional)
- 2 tsp pure vanilla extract
In a bowl, whisk together the flour, baking powder, baking soda and salt.
In another bowl, add the nondairy milk and apple cider vinegar. Let it stand for a couple of minutes, then add the flaxmeal and water and whisk well. Add the maple syrup and vanilla extract and mix.
Add the wet ingredients to the dry and mix with a spatula or the whisk until everything just comes together. The batter should still be lumpy but you shouldn't have any obvious patches of dry flour.
Heat a nonstick or cast-iron griddle. Spray with cooking spray or coat lightly with oil. Using a ⅓rd cup measure, scoop up the batter and pour on the hot griddle. Cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over and cook the other side until it is lightly browned as well.
Serve hot with fruit and maple syrup.
Serving: 1pancake | Calories: 88kcal | Carbohydrates: 17g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 164mg | Potassium: 146mg | Fiber: 2g | Sugar: 3g | Calcium: 85mg | Iron: 1mg