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?

The original recipe came from the website Pickles and Honey.

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

Directions:

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!

Tags: Pancakes, sugar-free pancakes, Vegan, Vegan Pancakes