Happy National Pancake Day (we can’t make this stuff up)! That’s right, today is the one day of the year where you can truly enjoy these fluffy creations guilt-free because, well, you’re doing your civic duty!
To kick off the eating festivities we’ve got a really delicious but also healthy and vegan recipe for you to try. This comes from Alisa Fleming‘s blog, “Alisa Cooks,” where the chef and author shows you how delicious healthy food can be. And judging by the photos alone, you will be happy you tried these out.
Here’s Alisa’s recipe for whole wheat vegan pancakes (which is also free of dairy, egg, nut, soy, and refined sugar products!):
“Wholesome Whole Wheat Vegan Pancakes”
- 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.
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. Cook over medium heat, reduce heat to medium-low if the skillet gets too hot.
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.
Alisa’s 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.