Easy & Vegan: 6-Ingredient Whole Wheat Pancakes
This morning I woke up craving pancakes, so I made some.
I was in the mood for something comforting and delicious but I wanted to keep it as nutritious as possible. Truth be told, I would have liked to have made a sugar-free, gluten-free version of these but my bananas were still green. 🙁 Sugar-free, gluten-free or not, it’s definitely better than eating out.
In a pinch like this, I made do with what was available to me in the pantry. If you find yourself in the same spot, this SUPER EASY, 6-ingredient recipe will come to your rescue.
All you need are 6 ingredients…
Whole Wheat Flour (Dry consistency)
Baking Powder (Rising agent)
Pink Himalayan Salt (Savory flavor)
Pure Cane Sugar (Sweet flavor)
Flax Egg (Bonding agent)
Coconut Mylk (Wet consistency)
Knowing the basic structure of a pancake gives you the freedom to swap things out to accommodate any diet: sugar-free, gluten-free, plant-based, vegan, farm fresh, keto, etc… Just break it down and start testing!
Makes 6-8 pancakes.
– 1 medium/large pan
– 1 medium/large bowl
– whisk or fork
– pyrex pouring glass or something similar
ONLY 6 INGREDIENTS:
1 1/2 cups of organic whole wheat flour
2 tsp of baking powder
1/2 tsp of pink Himalayan salt
1 tbsp of cane sugar
1 1/2 cups of coco milk
1 flaxseed egg (1 tbsp of flaxseed, 2 tbsp of water… stir and let sit 10 minutes)
1 – 2 tbsp of coconut oil for cooking.
**For an unsaturated recipe use olive oil, sesame oil, or avocado oil, instead.
***For a sugar-free recipe, switch the cane sugar out for half a banana.
First, locate and organize your ingredients on the counter. Measure the ingredients and place them in separate containers. (It adds to the cooking experience. You can clean as you go so it doesn’t leave a big mess.)
Sift all dry ingredients together in a big bowl.
Then, use a fork or whisk to mix it well.
Make a small hole in the center. Place the flax egg in the center. Add the mylk little by little and stir until smooth. Add to a pyrex pouring glass or something that’s easier to pour from than a big bowl.
Heat up a medium/large pan and coat with coconut oil. Pour batter from the pyrex glass to make hand-sized pancakes in the pan. Wait until you start to see holes in the pancake, then flip. After just a minute or two, your pancakes are done!
Top with fresh strawberries and raw honey or vegan syrup of your choice.
PRO TIP: When you serve the pancakes holes up, the syrup gets trapped in those holes making them extra moist and delicious.
This recipe is a great start, but it’s not all encompassing. I’m still testing to create plant-based and gluten-free variations very soon.
If you have any suggestions on how I can make it better, please let me know. 🙂