Sweet Simplicity: Whole Wheat Vegan Pancakes
Posted by alisa on May 6, 2010 | 18 Comments
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
- 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.
For more of my recipes see Go Dairy Free: The Guide and Cookbook and my new blog, Dairy-Free & Fit.
Tags: breakfast, cinnamon, dairy-free, egg-free, food allergy-friendly, milk-free, nut-free, quick & easy, recipe, soy-free, vegan, vegetarian, whole grain
Filed Under: Alisa's Recipes
Comments (18)
Fluffy delicious pancakes like these DEFINITELY call for some maple! I love that apple topping. So. Droolworthy.
Those are so fluffy, Alisa! I have tried making vegan pancakes a few times and they have never turned out right. I’ll be trying your version this weekend.
Now you’ve got me craving breakfast when I just finished dinner!! haha
These pancakes look so fluffy and delicious, it’s amazing that they are dairy-free and egg-free!
[...] This post was mentioned on Twitter by Alisa Fleming, One Frugal Foodie. One Frugal Foodie said: Sweet Simplicity: Whole Wheat Vegan Pancakes http://bit.ly/9nMxUR [...]
mmm, waffles and pancakes! these are the best on weekend mornings
i wonder what a vegan pancake would taste like.. i’m not much of a vegan eater, but it would be awesome if my taste buds liked ‘em because it would save me a lot of cholesterol!
just the cooked apples so perfectly on top of those lovely cakes..wow, ill take a stack
in bed please with coffee. oh yeah, im a mom so that will NEVER happen! xo
I’m thinking cinnamon goodness. Awesome (and I need a waffle iron!)
Ahhhhhh!! I was lying in bed this morning thinking about my menu for Mother’s day (having mom and the siblings over for brunch or lunch). Was going to make my buckwheat banana pancakes..however, I was thinking about trying another recipe…your whole wheat vegan cakes look light enough to get my siblings to try….and the apples are a brilliant addition!
Thanks for posting!!! I’ll let you know how it turns out if I decide on a breakfast menu!
You know I am a pancake junky! I am also all about the the chunky toppings on them! These look delicious!
[...] only been three days since alisa from one frugal foodie blogged about her whole wheat vegan pancakes, but i decided it was time. it has been way too long since i’ve enjoyed a sunday pancake [...]
[...] only been three days since alisa from one frugal foodie blogged about her whole wheat vegan pancakes, but i decided it was time. it has been way too long since i’ve enjoyed a sunday pancake [...]
[...] Whole Wheat Pancakes [...]
Alisa – I’m not sure of the scientific explanation, but every time I try to make gluten free, egg-free pancakes (dairy free too), they are gummy and uncooked on the inside. I’ve essentially given up. There must be something about gluten free flour that just doesn’t enable the pancakes to set up. Though, I just had a thought, as I’m writing this comment. Usually, with gluten free baked goods (vegan or not), once they’re done baking, you need to leave them to rest for a period of time before eating them, otherwise the insides of the baked goods tend to be gummy. Maybe it’s the same with gluten free and vegan pancakes. Though part of the fun is flipping them right from the griddle onto your plate and chowing down. Maybe the next time, I’ll throw ‘em into a warm oven and let ‘em sit for a little while before eating them. Hmmmmm…..I’ll keep you posted.
~Ellen
These look so positively delicious!
Ohhh these look so good! I love pancakes and waffles for breakfast and love that apple topping.
The sauteed apples sound wonderful. I’ll have to fry these up next time I do pancakes, which will most likely be in the morning…yummy!
I have found a very simple way to make my pancakes. I use my blender. I fill it full of the ingredients and blend (hit batter button on BlendTec) and it is done. I pour using the jar and clean up is super simple and quick. Mess free. As long as I get the consistency right, the cakes pour out easily.
So simple my children can do it!
I just turn the cakes, can’t trust them to do that yet.
[...] of both Pancake Sunday and my soon-to-be-a-missionary brother, I made pancakes for brunch. I used Alisa‘s recipe with the addition of blueberries and chopped [...]