This recipe has been well-used since I first created it a few months ago. Just about every time I invite my beau over for breakfast, he requests these pancakes. And why not? They’re fabulous! Not to mention SUPER easy to make. Berney has actually made them all by himself a couple times when I wasn’t available to be the chef.
Not only are these pancakes vegan, but they’re also 100% whole grain. No refined flour here! I use whole wheat pastry flour in this recipe; it’s much lighter in texture than regular whole wheat flour, so it’s much better for baking. Both flours are whole grain, but the difference between the two is that the pastry version is made from a different type of wheat with a slightly lower protein content. That’s what makes it a more delicate flour, and more appropriate for baking healthy things without the stereotypical cardboard texture.
These pancakes are quick to whip up – ready in less than 30 minutes! Which means not only are they great for a special weekend breakfast, they’d also be an easy and healthy breakfast for a weekday before you have to rush off for work or school.
Guilt-free, nutritious, satisfying, plant-powered deliciousness. Your breakfasts will forever be changed! Believe me, you NEED these in your life.
- 1 1/4 cup plain, unsweetened almond milk
- 2 Tablespoons fresh lemon juice
- 1 cup whole wheat pastry flour
- 1 1/2 Tablespoons date sugar (or 1 Tablespoon granulated sugar)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- salt, to taste
- 1 teaspoon vanilla extract
- zest of 1 lemon (approx. 1 1/2 - 2 Tablespoons)
- In a small bowl, combine the almond milk and lemon juice. Set aside for a few minutes while you prepare the rest of your ingredients. The mixture will curdle slightly; you are essentially creating vegan buttermilk.
- In a large bowl, sift together the flour, sugar, baking powder, baking soda and salt.
- Preheat a pancake griddle to 350°F, or a large nonstick skillet over medium heat.
- Add the almond milk mixture, vanilla and lemon zest to the dry ingredients. Gently stir with a whisk only until all ingredients are incorporated and no pockets of flour remain. The batter should look fluffy. Do not over-mix.
- Scoop about 1/4 cup batter per pancake onto your heated cooking surface. Cook for couple minutes or until lightly golden brown. Flip pancakes and cook for another minute or so.
- Pancakes taste best served fresh and hot, but leftovers can be frozen and reheated for later use.
- 8 medium size pancakes
- 70 calories per 1 pancake