Whole Wheat Pancake Recipe

Whole wheat Pancake

Ingredients:

1 cup whole wheat flour
1 tablespoon coconut sugar or any sweetener of your choice
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 cup plant-based milk (such as almond milk or oat milk)
1 tablespoon apple cider vinegar
1 tablespoon melted coconut oil or any vegetable oil
1 teaspoon vanilla extract
Instructions:

In a mixing bowl, whisk together the whole wheat flour, coconut sugar, baking powder, baking soda, and salt.

In a separate bowl, combine the plant-based milk and apple cider vinegar. Let it sit for a few minutes to curdle slightly, creating a vegan buttermilk substitute.

Add the melted coconut oil and vanilla extract to the milk mixture. Mix well.

Pour the wet ingredients into the dry ingredients. Stir until just combined. Do not overmix; a few lumps are okay.

Preheat a non-stick pan or griddle over medium heat. Lightly grease the surface with some oil or cooking spray.

Using a ladle or measuring cup, pour the pancake batter onto the pan to form circles of your desired size.

Cook the pancakes for 2-3 minutes, or until bubbles form on the surface. Flip the pancakes and cook for another 1-2 minutes, or until golden brown.

Repeat the process with the remaining batter, adding more oil or cooking spray to the pan as needed.

Serve the whole wheat pancakes warm with your favorite toppings such as fresh fruits, maple syrup, nut butter, or yogurt.

Enjoy your homemade whole wheat pancakes!


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