Whole-wheat Vegan Pancakes

Weekend pancakes are very serious in our household. My fiancé and I started having Sunday pancake day when we were in University. With our hectic schedules, and late-night cramming sessions, it was a time we carved out just for us (also who needs an excuse to devour a short stack?). As our schedules are a little different now, we switch it up between Saturday and Sunday. Needless to say, weekend pancakes have become a ritual. I usually wake up before my Fiancé and get the batter started.  When he finally crawls out of bed, he has one and only one important job to do…make coffee. Stat! There’s nothing like lazing about in our maple syrup comatose catching up on the week.

I’ve experimented with so many different pancake recipes over the years. I’d like to think I’ve finally found the perfect one! I believe in living a healthy lifestyle, but that doesn’t mean depriving myself of foods I love. Instead, I like to tweak recipes by substituting some ingredients with more healthy options. Now let’s be real. I’ve tried healthy pancake recipes that result in dry, tasteless, chewy pucks. While these whole-wheat vegan pancakes are packed with nutritious ingredients, they are also fluffy and delicious! I like to put berries, apples, or dark chocolate chips in mine, but the options are endless! Enjoy!

Whole-Wheat Vegan Pancakes

(makes about 8 pancakes)

1 ½ cup Whole-wheat flour

1 tbsp. Ground flaxseed

2 ½ tsp. Baking powder

1/2 tsp. Cinnamon

2 tbsps. Coconut oil (plus 1 tbsp. for griddle)

1 ½ cup Unsweetened almond milk

2 tbsp. Water

1 cup of Blueberries or 1 apple diced into small pieces

Maple syrup (I'll let you decide how much for this one :) )

Instructions

1.     Mix ground flaxseed with water in a small bowl to make your “flax-egg”. Put in fridge to thicken while you prepare other ingredients.

2.     Mix all dry ingredients in a large bowl.

3.     In a separate bowl, combine coconut oil, flax-egg, and unsweetened almond milk.

4.     Pour wet ingredients into the centre of dry mixture and stir until well-combined.

5.     Heat griddle and grease with coconut oil. If griddle sizzles when you drop a bit of water onto it, you are ready to start making your pancakes!

6.     Pour ¼ cup of the batter per pancake. Place blueberries or apples into each pancake (this way every pancake will have roughly the same amount). Cook until rim of pancake starts to look dry and bubbles cover surface. Flip and cook for another minute on opposite side.

7.     Serve with pure maple syrup.

First mix dry ingredients

Combine dry and wet mixtures. Stir until flour is fully incorporated, but don't over mix. You should still see lumps in the batter.

Pour 1/4 cup of batter at a time onto hot griddle. 

Place berries or your filling of choice into each pancake.

Flip pancake once bubbles start to cover surface. Cook for another minute or so on opposite side.

Love these comfy pjs from Forever 21! Perfect loungewear to veg out in on the weekend.

So yummy! Enjoy Xo