Eggless and dairy-free, yet still so fluffy and delicious! These whole grain pancakes are super simple to make and taste fantastic. Blueberries or chocolate chips can definitely be added in too!
I love my pancakes with shredded coconut and cinnamon on top and plenty of fruit and walnuts on the side. For some reason, walnuts go perfectly with maple syrup!
1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon salt
1 cup soymilk or dairy-free milk of choice
2 tablespoons olive oil
2 tablespoons maple syrup or sugar of choice
1 teaspoon pure vanilla extract
More oil to grease your pan/skillet, if necessary
In a mixing bowl, whisk together the flour, baking powder and salt. In a 2-cup liquid measuring cup or another mixing bowl, whisk together the milk, oil, maple syrup and vanilla extract until thoroughly blended.
Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain (don’t over-mix or your pancakes will be tough!). If you’d like to mix in any add-ins (like chocolate chips or blueberries), gently fold them in now. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.
Meanwhile, if you’ll be using an electric skillet, heat it to 350 degrees Fahrenheit. Otherwise, heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You’re ready to start cooking your pancakes once the surface of the pan is hot enough that a drop of water sizzles on contact.
If necessary, lightly oil the cooking surface with additional oil or cooking spray
Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2 to 3 minutes until small bubbles form on the surface of the pancakes (you’ll know it’s ready to flip when about ½-inch of the perimeter is matte instead of glossy), and flip. Cook on the opposite sides for 1 to 2 minutes, or until golden brown.
Repeat the process with the remaining batter, adding more oil as needed. You may need to adjust the heat up or down at this point. Serve the pancakes immediately or keep warm in a 200 degree Fahrenheit oven.
**If I have leftover pancakes, I store in the fridge and heat in the toaster the next day.
—This recipe is from Cookieandkate.com