These healthy vegan pancakes are light, fluffy and make a perfect start to (or end!) to the day
Ingredients
DRY INGREDIENTS
2 cups whole wheat flour
1 cup spelt flour
¾ wheat bran
2 tbsp baking powder
½ tsp salt
WET INGREDIENTS
6 tbsp maple syrup
1 tbsps raw tahini (substitute almond butter if you are allergic to sesame)
4 tbsp grapeseed oil
4½ cups soy milk (or your choice of milk)
ADDITIONAL
2 bananas sliced (optional)
½ cup blueberries (optional)
¼ cup dark chocolate chips (optional)
Instructions
Mix the wet ingredients in a large mixing bowl and the dry ingredients in a smaller bowl.
Fold the dry ingredients into the wet ingredients, stirring until most of the lumps are gone, but being careful not to over-mix. Add any optional ingredients desired.
Let the batter sit for 5 minutes.
Over med-high heat, heat a tbsp of oil in a skillet or pancake griddle and once the oil has come to temperature spoon pancake batter onto the surface.
Add any optional ingredients desired (e.g. press slices of banana into the top of the pancake).
When the top of your pancake starts to bubble use a spatula to lift the pancake gently and check the colour of the underside of the pancake. If it has nicely browned, flip the pancake over to let the other side cook.
You may need to add some additional oil. Wait until the underside is slightly cooked and then pour the oil near the edge of the pancake, gently lifting it up with a spatula so it can reach under the pancake.
Cook until the second side has browned and then remove from the pan using a spatula.