Whole Wheat Pancakes

Whole Wheat Pancakes

Nothing says “weekend” like homemade pancakes for breakfast.
Before our plant-based life style we weren’t fans of pancakes. Now, we made them from scratch and we eat them more frequently on weekends using whole food ingredients. They are so light and fluffy, and we make them extra special by adding our favorite fruit and homemade compote.

  • 2 cups whole wheat flour
  • 1 cups oat flour (food processor)
  • 1 1/2 cup almond or soy milk (non-dairy)
  • 2 tsp apple cider vinegar
  • 1/4 cup apple sauce (unsweetened)
  • 1/4 cup dry sweetener (coconut or date sugar)
  • 1 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1 1/2 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Batter

  1. Blend the liquid ingredients and the blueberries
  2. Then add the dry ingredients
  3. Blend all together until the mix becomes creamy

Cook

  1. No oil needed, using a ceramic or non-stick griddle or skillet
  2. Ladle batter onto (any size you like)
  3. Flip pancakes after bubbles rise to surface and bottom is brown (usually 2 to 3 minutes)

Serve

  1. Top with your favorite fruit, granola, compote, or 100% maple syrup