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Hey guys,
These whole wheat pancakes are great for weekday mornings because they are so quick and easy
to make and don't leave you feeling heavy since they are oil free. And for day when
you've run out of soy or almond milk, these are fantastic because we don't even need those.
All you need is some water, baking powder, whole wheat flour, sugar and if you like,
a pinch of salt, vanilla extract and cinnamon.
Start by mixing your dry ingredients together.
I'm weighing out my flour to 130g but if you don't have a kitchen scale, just measure out
one cup.
Add one tablespoon of baking powder and a pinch of salt. Careful that you don't use
baking soda by accident.
And because I just like the taste, a quarter teaspoon of cinnamon. A pinch of nutmeg would
be nice too.
For the wet ingredients, add a tablespoon of sugar or sweetner that you like, add a
quarter teaspoon of vanilla extract and whisk until the sugar is dissolved.
Add the wet ingredients to the dry ingredients and give it a quick stir. You'll hear the
baking powder reacting to the water and it will get foamy. It's not so easy to see but
when you make this at home, you'll be able to see right away what I'm talking about.
Don't overmix this though otherwise your pancakes will come out gummy instead of light and airy.
Take everything to the stove and heat up a nonstick pan or griddle over medium high heat.
When your pan is hot, we're going to oil it just slightly. This is how I do it: take a
folded up piece of paper towel, hold it over and tightly against this bottle of canola
oil, and tilt it once, just getting a little oil on there.
And wipe the pan with it so we just leave a slight coating of oil. If your pan or griddle
has a really good nonstick coating, you could possibly skip this step.
Now scoop up a third or half cup of the mixture and plop. OK, this is messy plopping and you
could probably do a better job.
But let's go with this. Don't tilt the pan or try to spread out the batter; what you
plopped is what you get, guys. Just let it cook for about 2 minutes.
You're going to notice the sides getting dry looking, and there may or may not be bubbles
on the top. Basically, we're looking for most of the top to lose the wet look.
And we flip. Cook for about 2 minutes more and that one is good.
Repeat with the rest of the batter. Keep in mind that you may need to adjust the heat
as you go. I normally adjust lower the heat just a little after the first one is done.
Here, my forth pancake is cooking and I just want to show you the inside of the first pancake
so you can see the texture.
It's really light and airy, just a touch sweet with a hint of cinnamon spice.
When we're all done, you got to pour on some Maple Syrup which is the superior pancake
syrup. In my expert Canadian opinion. Eh.
Now, while these are great for a healthy weekday start, for more indulgent diner style pancakes,
check out my fluffy flaxseed pancake recipe which is great for a fun brunch, especially
when you're sharing with your non-vegan friends and family.
Thank you so much for watching. Please give this video a thumbs up if you liked it and
subscribe for more easy vegan recipes every friday and meal inspiration videos on Wednesdays.
Also, if you haven't watched my Q&A video yet, I do show my face. So there it is if
you're curious. Plus based on your comments, I will be starting a second channel where
I'll be answering your questions about vegan living beyond just the food aspect.
While keeping this channel for the delicious vegan and reviews that
you've come to expect. I hope you'll join me over on the second channel and let me know what kind of things you want me to cover.
Bye for now!