The Best Whole Wheat Pancakes (vegan, WFPB)
My go-to pancake recipe that I make once a week. They are tender, light, fluffy, yet so very healthy!
Servings 18 pancakes
Equipment
- 1 large skillet
- 1 large mixing bowl
- measuring spoons
- measuring cups
- spatula
- mixing spoon
Ingredients
- 3 cups whole wheat flour (preferably freshly-milled)
- 3/4 cup blanched almond flour
- 3 tablespoons baking powder
- 1 teaspoon salt
Wet
- 3 cups plant milk or water I usually use soy milk for the most protein
Instructions
- Start preheating the skillet to medium heat.
- In a large bowl, whisk together the dry ingredients.
- Pour in the milk or water. Stir until just combined. Don't overmix as that creates tough pancakes. Let the batter sit for a few minutes. You'll see it bubble and rise and get fluffy.
- Pour 1/3 cup of batter at a time, or however big of pancakes you want. When the batter start to bubble around the edges, it's time to flip. Let cook another 1-2 minutes on the other side. Stack onto a plate until serving.
- Enjoy with berries, maple syrup, etc. Store leftovers covered in the refrigerator and heat in the toaster or microwave. They also freeze well.
