This is your simple, standard Easy Pancake recipe that strikes a good balance between fluffiness and thinness. They feature enhanced nutrition in the form of whole wheat flour and your choice of oat bran, wheat bran or wheat germ. Feel free to mix 1 cup of chopped fruit or berries into the batter before pouring. Top these vegan pancakes with maple syrup, Agave Maple Syrup and/or a dollop of almond butter.
2 ¼ cups non-dairy milk
2 teaspoons apple cider vinegar
1 teaspoon golden flax meal
1 teaspoon vanilla extract
1 cup whole wheat flour
2/3 cup all-purpose flour
1/3 cup oat bran, wheat bran or wheat germ
2 Tablespoons sugar
1 teaspoon salt
1 teaspoon baking powder
½ teaspoon baking soda
1 teaspoon cinnamon
½ teaspoon nutmeg
½ teaspoon ginger
1/3 cup canola oil
¾ cup chopped walnuts, chopped
In a medium bowl, whisk together the non-dairy milk, apple cider vinegar, golden flax meal and vanilla extract. Let it sit for about 10 minutes so the non-dairy milk curdles.
In a large bowl whisk together the whole wheat flour, all purpose flour, oat bran, sugar, salt, baking powder, baking soda, cinnamon, nutmeg and ginger.
Whisk the canola oil into the non-dairy milk and apple cider vinegar from Step 1 then whisk the mixture into the large bowl containing the flour mixture and mix until fully incorporated. Stir in the chopped walnuts.
Grease a griddle or a large iron skillet with canola oil. If you're using a non-stick surface forego the greasing process. The surface is ready for pancakes when water flicked on it sizzles. Using a ladle, drop about 1/3 cup of batter to form a pancake. When small bubbles appear, flip the pancake with a spatula. A thin steel spatula with a large surface area works well. Let the pancakes cook for at least another 2 minutes on the other side or until golden. Do not press down on pancakes with the spatula.
Pancakes keep for up to 5 days in an airtight container in the fridge and can be easily heated in a toaster.
Makes about 12 pancakes.
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