Vegan Whole Wheat Pancakes

Before we discovered that our daughter did not tolerate wheat, these were the pancakes I served our family.  They are the perfect pancakes for those who are allergic to dairy, eggs, nuts, and soy.

I adapted a recipe from a book I received long ago as a wedding gift.  The book is called 'Pancakes and Waffles' by Elizabeth Alston, and the recipe I adapted is called 'Best Ever Pancakes.'  That sounds like a sure bet, doesn't it? Well, like most pancake recipes, this one calls for buttermilk and eggs, which are not an option for us.  Here are the step-by-step directions:

After preheating the griddle, I make my own 'buttermilk' which consists of 1 cup of dairy-free milk (we use rice or coconut) plus 1 tablespoon apple cider vinegar. I whisk the dry ingredients in a medium bowl.:

Next, I combine the oil and buttermilk together and stir it into the dry mixture.  Mom always said lumps are good in pancake batter, so I never stir too much. The acidic buttermilk makes the batter nice and bubbly:

Once the griddle is hot enough, I pour about 1/4 cup of batter for each pancake:

When bubbles appear on the surface, and the edges are starting to look dry, I flip them over:

Now isn't that just beautiful?  I let them cook 1-2 minutes more and then start stacking them on the plates.  My children who can tolerate wheat LOVE these pancakes, especially with powdered sugar on top.










Here's where I need your feedback:  In the comments below, please let me know if you'd like to have a mix for pancakes like these where you just add liquid.  I'm toying with the idea of developing some commercial mixes, starting with these vegan pancakes.   Thanks!





Recipe:

Vegan Whole Wheat Pancakes

(makes 8, 4" pancakes)

Ingredients:

1 c whole wheat pastry flour
1 T granulated sugar
1 t baking powder
1/2 t baking soda
1/2 t ground cinnamon
1/2 t salt
2 t Ener-G egg replacer powder (available at most natural-foods stores)
1 c 'buttermilk' (1 c non-dairy milk + 1 T apple cider vinegar)
2 T canola oil

Directions:

1. Preheat a griddle over medium-high heat.  Prepare 'buttermilk.'
2. Whisk together all the dry ingredients in a medium bowl.
3. Combine the 'buttermilk' and oil in a measuring cup. Stir into the dry mixture until just combined.
4. When the griddle is hot enough (feels hot when you hold your hand directly above it), lightly grease it. For each pancake, pour 1/4 cup of batter onto the griddle.  
5. Cook 3 to 5 minutes, until bubbles appear on the surface and the undersides are golden brown.
6. Turn the pancakes over and cook 1 to 2 minutes on the other side.
7. Enjoy with powdered sugar, fresh fruit, or syrup!

Shared on: Healthy Vegan Friday

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