Zutaten für Whole Wheat Vegan Pancakes
- Whole Wheat Flour
- Ground Flax Seed
- 2 tablespoons sugar (adjust to taste)
- 2 teaspoons baking powder
- Canola Oil
- 1/2 teaspoon salt
- Soymilk
- Cinnamon
- Vanilla Extract
- Berries
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Zubereitung von Whole Wheat Vegan Pancakes
- In a large bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
- Add the plant-based milk, apple cider vinegar, and oil. Gently whisk until just combined. Do not overmix!
- Let the batter rest for 5 minutes. This allows the gluten to relax, resulting in fluffier pancakes.
- Gently fold in the blueberries or raspberries (if using).
- Heat a lightly oiled griddle or frying pan over medium heat.
- Pour 1/4 cup of batter onto the hot griddle for each pancake.
- Cook for 2-3 minutes per side, or until golden brown and cooked through.
- Serve immediately with your favorite toppings, such as maple syrup, vegan butter, or fresh fruit.
Nutrition Information (Approximate per serving)
Sodium
40 g
Sugar
40g
Fat
3g
Carbs
17g
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