This was seriously delicious. I wasn’t expecting much because… well, it’s vegan. But it turned out great. Instead of oil (original recipe), I used vegan margarine and melted it.
Whole Wheat Vegan Pancakes
1 1/2 cups whole wheat flour
3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
Mix the dry ingredients well and set aside.
1 1/2 cups soy milk
2 tbsp flaxseed meal mixed with 6 tbsp water
3 tbsp vegan margarine, melted
1 tsp vanilla extract (optional)
Mix together the wet ingredients and add to the dry. Mix gently until the dry ingredients are just moistened. There should be some lumps remaining in the batter.
Heat a nonstick or cast-iron griddle. Smear lightly with a few drops of canola oil. Pour about 1/4 cup of the batter on the griddle and let it cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over with a spatula and cook the other side until it is lightly browned.
I topped them with frozen blueberries. Well, they weren’t frozen at the time. 🙂
Recipe found at holycowvegan.net