Recipe: Easy Fluffy Vegan Pancakes

 

I've had some missteps with vegan pancakes. Specifically no added fat whole wheat vegan pancakes. Whew! I guess I have high expectations of my recipes. Anyhow a lot of recipes called for adding applesauce or mashed bananas. This makes for really heavy man-hole cover pancakes. Sometimes they would be squishy doughy even though they have cooked forever.

Somehow I just figured that I'll take all of that out and make them as simple as possible - and guess what ya'll? Totally worked! This is my new favorite thing to make when I don't feel like deciding on dinner or when I cannot for the life of me think of what to eat for breakfast (that would be EVERY single morning!) Also!!!! They are only 1 WWpoints+ each per pancake. That is still blowing my mind. The nutritional information is at the bottom!

I'm also throwing in a "how to" on making these really quick Spiced Apples that are on the side. It's as easy as slicing and throwing in the pan. They go with all sorts of breakfasts or are even good as a snack. I don't normally just grab a big apple and eat it raw but I love them sliced up (don't ask. I don't even know.)

Easy Fluffy Vegan Pancakes

(makes about 18 small pancakes) 

1 cup white whole wheat flour (you can also use whole wheat pastry flour)
1 & 1/4 cup soy milk (or other non dairy milk substitute)
2 Tablespoons fresh lemon juice
2 teaspoons sugar
1 teaspoon vanilla extract (optional)
1 Tablespoon baking powder
1/2 teaspoon baking soda

• Measure out the soy milk and add the lemon juice. Set aside. (It will curdle like buttermilk and adds really nice flavor to the pancakes.) 
• In a large bowl mix together the flour, sugar, baking powder and baking soda. 
• Heat a large nonstick skillet over medium heat.
• Now add in the soy milk mixture and vanilla extra. Stir only until incorporated (you don't want to overmix batters.)
• I made our pancakes using about 2-3 Tablespoons of batter. I could easily make four at a time this way. Make them whatever size you want but be sure to cook larger ones longer. 
• Pour batter into the pan and make sure not to overcrowd if you are making more than one at a time so that you can get your spatula in to flip them.
• Cook until the edges dry out slightly and the bottoms are golden brown (2-3 minutes for small pancakes.)
• Flip and cook for an additional minute or two (until this side is lightly brown.) 
• Serve with  Spiced Apples (below), fresh fruit, applesauce and/or maple syrup if you like. 

Spiced Apples

3-4 apples (I use Fuji - they are the best for this!)
1/2 - 1 teaspoon ground cinnamon
1/4 - 1/2 teaspoon fresh grated nutmeg
2 Tablespoons water

• Slice your apples really thin. I used a mandoline for these (makes it quick and uniform!) 
• Add to a nonstick pan that is set over medium high heat. 
• Add in the water and spices.
• Stir occasionally and cook until softened (mine took about 5 minutes to be slightly crisp yet soft.)

Nutritional information per serving : Serving size 1/18 of pancake recipe (adjust for larger pancakes)
1 WWPointsPlus, 35 calories, .4g total fat, 0mg cholesterol, 6.5g carbohydrates, 1g fiber, .7g sugar, 1.5g protein