Vegan Whole Wheat Pancake


 
 
We all know refined flour (all-purpose flour, wheat flour, bread flour) is not good for our health, read more. This 100% whole wheat pancakes are amazingly as fluffy as the usual pancakes that use refined flour. It not only tastes awesome, it has more nutrients and a delicious whole wheat flavor! Best of all, eggless!
 
Serve 2

Ingredients
Dry
1 cup (or 132g) whole wheat flour
1/2 tsp baking powder
1/4 tsp baking soda
Powdered Egg Replacer for 1 egg (follow instruction of product)
 
1 cup or 240ml buttermilk (refer to substitute below)
2 Tbsp canola oil or vegan butter
1 tsp vanilla essence
2 Tbsp brown sugar
1/2 tsp sea salt
2 Tbsp water
Water for Powered Egg replacer for 1 egg (follow instruction of product)
Canola oil or vegan butter for greasing pan

Method
1. Combine the milk and vinegar (buttermilk's substitute) and let the mixture incorporate. Set aside.
 
2. In a mixing bowl, mix together all the dry ingredients. Sift the flour mixture.

3. In another bowl, whisk together the oil/butter, sugar, salt. Add the milk and vinegar mixture, whisk until smooth.
 
4. Pour the liquid mixture into the dry ingredients  and fold lightly, then add the water. Stir together until just barely mixed. Be careful not to over mix, there should be alot of lumps. If the batter is too smooth, the pancakes will likely be tough and chewy instead of fluffy and light.
 
5. If the batter is too thick and puffy, add one tablespoon of water at a time, until you get the right consistency.

6. Heat up a nonstick pan with oil or butter over medium low heat. Pour small scoops of batter and use the scooper base to gently smooth the batter into a flatter circle. 
 
7. When the edges look dry and the top has bubbles, use a spatula to flip the pancakes. Let them cook for another few minutes until golden brown on the other side, or until you take a peek underneath and see that the bottom is golden brown.
 
8. Remove from heat, serve with butter and/or maple syrup. Serve immediately!
 
Chef's Notes
☼ Buttermilk can be substituted with;-
    - 3/4 cup or 180ml (non-dairy) milk, I use soy.
    - 2 Tbsp white distilled vinegar or apple cider vinegar or lemon juice
 
☼ If you like some chocolate chips, sprinkle them onto the pancake right after you pour the batter into the pan. When you flip the pancake, the chips will be soft and melty.
 

4 comments:

  1. I am not a vegetarian nor vegan, I din know it is possible to make pancake without eggs! I made this yesterday, my son loves it soooo much, thinks for sharing!

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    Replies
    1. Hi Julie, so glad to hear that! ;)

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  2. I added your awesome pancake recipe to my @yummly recipe, thank you!

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    Replies
    1. Great, let me know how it goes for you! ;)

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