With mother’s day on the horizon, and many pancake Sundays to come, I just had to share this delightful yet oh-so-basic breakfast / brunch recipe. These pancakes have a very pleasant flavor that is not too sweet (just right for your favorite toppings), and a perfectly fluffy texture.
I frequently keep our toppings quite hearty. When I make waffles, I often top them with homemade nut butter, a sprinkle of cinnamon, and a light drizzle of honey. But for these, I decided a little maple was in order. I made two separate toppings: mine was outright hearty, while my husband’s had some added nutrition snuck in (no complaints, his plate was licked clean with a very big thank you). I have included our toppings after the pancake recipe.
Wholesome Whole Wheat Vegan Pancakes or Waffles
After scanning various pancake recipes, I combined the different ratios, ingredients, and ideas to develop this very simple, but delicious, recipe. I guess you would say it was inspired by many, but created in my kitchen.
This recipe is Vegan, Dairy-Free, Egg-Free, Nut-Free, Soy-Free, and optionally Refined Sugar-Free. You could probably make them gluten-free with your favorite All-purpose gluten-free flour blend and a touch of xanthan gum (1/2 to 1 teaspoon I am guestimating).
- 1 Cup Whole Wheat Pastry Flour
- 1 Tablespoon Baking Powder (Note: I made these pancakes at high altitude (6500ft), where everything gets a little extra “lift.” If you are at 3000 ft to sea level, I recommend increasing the baking powder to 1-1/2 Tablespoons. Yes, it may seem like a bit, but it helps to replace the lift that usually comes from eggs!)
- 1/2 Teaspoon Ground Cinnamon
- 1/8 Teaspoon Salt
- 1 Tablespoon Sweetener (I used Palm Sugar, but you can use Sucanat, Brown Sugar, Maple Syrup, etc.)
- 1 to 1-1/4 Cups Milk Alternative (I used Unsweetened Coconut Milk Beverage)
- 1-1/2 Tablespoons Oil (I used melted coconut oil*, but extra-light olive oil, grapeseed oil, or your favorite baking oil will do)
In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.
In a measuring cup, combine the sweetener, 1 cup of the milk alternative, and the oil. Whisk in the reserved flour mixture.
If the batter is too thick or becomes too thick as it sits, add up to 1/4 cup of additional milk alternative (I live at high altitude, where things rise more, so I used the full 1 and 1/4 cups for the pancakes, but you may not need that much).
Prepare your skillet with some cooking spray, and preheat it over medium heat.
Pour the batter into the skillet to create your desired size of pancakes (I make dollar-sized ones because I am so bad at flipping the bigger ones!). Cook over medium heat, reduce heat to medium-low if the skillet gets too hot (I have this problem with our electric stove).
The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.
Repeat until all the batter is used up, and you have a few plates of scrumptious pancakes!
Top as desired – we like maple syrup, flaxseed, and sauteed apples.
For Waffles: Everything is the same, but I used only 1 cup of milk alternative, even at high altitude. The thicker batter works better on waffle irons. Simply prepare the batter and follow the directions for your waffle iron. They freeze and re-toast beautifully!
* If using coconut or palm oil, make sure all of your ingredients are brought to room temperature to avoid solidifying the oil as you stir it in.
Yields about 16 dollar pancakes or 3 servings
Alisa’s WW Pancake Topping: I sautéed 1 small apple in 1 teaspoon of earth balanace dairy-free / soy-free margarine, and added 1/4 teaspoon ground cinnamon (could use just 1/4 t). I kept half of this apple mixture for myself, and added just 1 teaspoon of maple syrup for a sweet and moist touch. I placed the apples on my pancake stack, and sprinkled it all with some ground flaxseed.
Tony’s WW Pancake Topping: To the other half of the cooked apples, I added 1-1/2 Tablespoons maple syrup and 1 Tablespoon ground flaxseed. It was still a nice pourable maple syrupy topping with big, soft apple chunks. The flax went pretty well un-noticed by my husband.