File today's post under "YES, you can have that!" It's only been three days since Alisa from one frugal foodie blogged about her whole wheat vegan pancakes, but I decided it was time. It has been way too long since I've enjoyed a Sunday pancake breakfast - especially homemade from scratch! It was so fun to decide on a topping. I went with sliced strawberries and maple syrup. Phil opted for lemon and butter on one, his homemade lemon curd on the next, and Nutella on the third. It's pretty obvious who's British and who's American in this duo.
The first one came out great (which happened to be mine) but I think I'd tweak the recipe slightly for next time. I base this purely on the flour we used, which was a wholemeal plain flour (not quite the same as whole wheat pastry flour, I suspect). I might try spelt flour or even just plain flour next time, although it won't be as healthy. But our poor little pancakes crumbled apart way too easily in the pan. Also, I think I'd use slightly less baking powder than a tablespoon full. Still, they tasted great with the light coconut flavor from the oil and the hint of cinnamon in the batter. A work in progress!
In the meantime, if you'd like to try them yourself, by all means try alisa's recipe or my slightly different version below:
Wholemeal Vegan Pancakes
Makes about 4 large pancakes
- 1 cup wholemeal plain flour
- 1 tbsp baking powder
- 1/2 tsp ground cinnamon
- 1/4 tsp salt
- 1 tbsp agave nectar
- 1 1/4 cups rice milk
- 1 1/2 tbsp melted coconut oil
- In a medium-sized bowl, combine the dry ingredients. Set aside.
- In a measuring cup (or a bowl with a spout), combine the agave nectar, rice milk, and coconut oil. Whisk in the flour mixture. Add more rice milk if the batter is too thick.
- Coat a large frying pan with cooking spray and warm up over medium heat.
- Pour the batter into the pan to create your desired size of pancakes. Cook until large bubbles form at the surface of the pancake (about 2 minutes) and flip. They are tricky to flip, so be careful not to break it! Adjust the heat if necessary.
- Cook for about 1 minute on the other side before serving.
- Serve with your favorite pancake toppings: I had strawberries and maple syrup. A surprisingly good combination, even with that hint of cinnamon in the pancake.