When you get bored with your usual breakfast and looking for a new idea of what to have…Try these Whole Wheat Pancakes that not only vegan but also healthylicious, top it up either with nuts, berries or banana. For sure the whole family would love and enjoy πβ€οΈπ©βπ³
What’s so good about making these pancakes???
βͺοΈ incredibly filling
βͺοΈ easy and ready in minutes
βͺοΈ minimal ingredients π
βͺοΈ add any of your favorite healthier toppings
βͺοΈ less oil or oil-free
So let’s get started already…
TOTAL TIME: 20 MINS
YIELD: 2 SERVINGS (just double the ingredients if you want to make more π)
Ingredients
βͺοΈ 1 cup whole wheat flour (you can also use almond flour or gluten-free flour)
βͺοΈ 1 tbsp baking powder
βͺοΈ 1/2 tsp sea salt
βͺοΈ 1 cup hazelnut milk (you can also use unsweetened almond milk or other plant-based milk of your choice)
βͺοΈ 2 tbsp maple syrup (you can also use coconut sugar or stevia)
βͺοΈ 1/2 tsp cinnamon (optional, to add flavor and fantastic fragrance)
βͺοΈ 1 tsp vanilla extract (optional, to add flavor)
βͺοΈ 1/2 tsp of oil
NOTE: Best to use a non-stick pan to avoid adding oil every pancake. But if you don’t have, try to add a little amount of oil each pancake or when necessary.
Instructions
- Mix together the flour, baking powder, sea salt, and cinnamon in a bowl. Slightly mix.
- Add hazelnut milk and maple syrup, stir until all ingredients ‘mixed’.
- Let the batter sit for about 5-10 minutes.
- While waiting, heat the pan over medium-high heat and add 1/2 tsp of oil.
- Scoop the batter into the pan, you can use 1/2 or 1/3 cup portions for a better form of pancakes.
- Once there few bubbles in the middle and they look cooked on the edges, flip it and cook for a couple of minutes on the other side.
- Serve on a pile, slowly pour either maple syrup or honey on top. Add some sliced bananas like mine on the photos, or berries or anything of your choice (add mindfully, please π)
- Enjoy these pancakes with fresh juice or hot beverage of your choice!
Fluffy Whole Wheat Vegan Pancakes
Ingredients
- 1 cup Whole Wheat Flour (you can also use almond flour or gluten-free flour)
- 1 tbsp baking powder
- 1/2 tsp sea salt
- 1 cup Hazelnut milk (you can also use unsweetened almond milk or other plant-based milk of your choice)
- 2 tbsp Maple Syrup (you can also use coconut sugar or stevia)
- 1/2 tsp cinnamon (optional, to add flavor and fantastic fragrance)
- 1 tsp vanilla extract (optional, to add flavor)
- 1/2 tsp oil
Instructions
- Mix together the flour, baking powder, sea salt, and cinnamon in a bowl. Slightly mix.
- Add hazelnut milk and maple syrup, stir until all ingredients βmixedβ.
- Let the batter sit for about 5-10 minutes.
- While waiting, heat the pan over medium-high heat and add 1/2 tsp of oil.
- Scoop the batter into the pan, you can use 1/2 or 1/3 cup portions for a better form of pancakes.
- Once there few bubbles in the middle and they look cooked on the edges, flip it and cook for a couple of minutes on the other side.
- Serve on a pile, slowly pour either maple syrup or honey on top. Add some sliced bananas like mine on the photos, or berries or anything of your choice (add mindfully, please π)
- Enjoy these pancakes with fresh juice or hot beverage of your choice!
Video
Notes
Like I’ve said earlier, easy and quick to make! And oh, don’t forget a healthier version of pancakes too. Not only happy breakfast time but also happy tummy time πβ£οΈπ₯
If you have other breakfast ideas, drop a comment below! I would love to try it ππ
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Photographs
All photos taken by me and only using my iPhone. Basic filter used and portrait mode β to enhance the quality of the subject.
