Fluffy Whole Wheat Vegan Pancakes
What everyone's love for breakfast, Pancakes! This is not ordinary pancakes you usually have, but this is something healthier version that still yummylicious!
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 ‘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 😉)
- Enjoy these pancakes with fresh juice or hot beverage of your choice!
Video
Notes
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.