WHOLE WHEAT PANCAKES
Whole Food Plant Based : Vegan : Kid Approved
Flax "Egg" (2 TBSP Flaxmeal/Ground Flaxseeds with 5 TBSP water- let sit 5 minutes)
2 1/4 Cup Plant Milk
2 TBSP Apple Cider Vinegar
2 Cup Whole Wheat Flour
1 TSP Baking Powder
1/2 TSP Baking Soda
1/2 TSP Salt (optional)
2 TBSP Maple Syrup
Prepare your Flax "Egg" in a small bowl. Allow to sit while you prepare the rest of the mix.
In a medium bowl, mix the milk and apple cider vinegar and let sit 5 minutes. The milk will start to "curdle" this is what you want.
In a large bowl mix all your dry ingredients together. Once the dry ingredients are combined add in the maple syrup, milk/apple cider vinegar mix as well as the Flax "Egg". Combine well but do not beat. Use batter right away.
Heat a non-stick pan on medium to high. Spoon out pancake batter into pan forming cakes. Wait until bubbles rise through the pancakes to flip (approx. 1-3 minutes). Only flipping once. Cook 2-3 minutes on second side.
Serve with fresh fruit and/or real maple syrup. You can add in small berries, dried fruit or chocolate chips to the batter before cooking as well.
Makes about 15 medium 4" round pancakes.
Obvious choice for breakfast, but we often make these for supper too! I double this recipe, freeze some and then pop them into the toaster when we need a quick breakfast.