Where did this snow come from?! Seems to me like winter has crept upon us fast! I hate having to clear snow off my car before I’ve even celebrated Thanksgiving ):
One thing this cold, blustery weather is good for is being cozy indoors (: I love bundling up under a blanket with a cup of hot tea as I watch the snowflakes fall. Not much is better! Well, maybe adding pancakes to the mix might make this all a little better!
Surfing the internet I came across a simple looking pancake recipe that I just had to give a try. One thing I was intrigued by was that no sugar was added to the batter. Maybe these are more healthy?
Whole Wheat Vegan Pancakes
Yields about 12 5 inch pancakes
1 cup whole wheat flour
1/2 cup all-purpose flour
3 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1 1/2 cup soymilk
1/2 tsp. vanilla extract
1 Tbsp. flax meal mixed with 3 Tbsp. warm water (let sit about 5 minutes)
1 tsp. canola oil
Lightly grease and heat, over medium heat, a large nonstick skillet.
In a medium mixing bowl, soft together the whole wheat flour, all-purpose flour, baking powder, salt, and cinnamon. Whisk to be sure all ingredients are combined.
In a small bowl, stir together the milk, vanilla, flax meal, and oil. Add the wet ingredients into the dry and stir gently until just combined.
Using a scoop, portion the batter evenly out onto the preheated skillet. The edges will begin to bubble and curl up off the skillet (after about 3-4 minutes). Flip the pancakes and cool until heated through and firm to the touch. Continue until all the batter is used. I like to turn on my toaster oven to low heat and store the cooked pancakes in there until I’m ready to eat.
Top with some Earth Balance, maple syrup, and/or fresh blueberry syrup!! Enjoy!