My family are in love with these fantastic pancakes that are honestly better than any pancake I've ever tasted! I swear! The recipe is derived from the Refresh cookbook by Ruth Tal. I have gotten into the habit of making these pancakes once a week (usually on Sunday), for my family and there are always leftovers which taste just as great the next day! So here is the recipe for vegan pancakes and I hope that you enjoy them as much as we do!
Vegan Pancakes:
Serves 6
Ingredients:
Dry Mix
3 cups of whole wheat pastry flour 1 1/2 cups of unbleached white flour (that is there recommendation but I always use spelt flour) 3/4 cups of bran (I always use 3/4 cups of ground flaxseeds instead) 2 Tbsp. of baking powder 3/4 tsp. of sea salt
Wet Mix
4 Tbsp. of maple syrup
1 Tbsp. of raw tahini
4 Tbsp. of sunflower oil (I use canola oil)
4 1/2 cups of vanilla soymilk
Optional - you can add small, peeled apple slices, sliced strawberries, blueberries, or banana slices to your pancake while it's cooking! If I am making these for guests then I just make the pancakes plain and serve them with sliced berries, homemade applesauce and pure maple syrup on the side :)
Method:
1. Mix the dry ingredients and the wet ingredients separately; then fold together with a whisk or large spoon. Be careful not to over-mix the batter. A few lumps in the batter are fine. Let stand for 5 minutes.
2. Heat a tablespoon of sunflower oil (I use coconut oil), in a heavy-bottomed frying pan or skillet with a non-stick surface. I heat the element to a medium-heat setting. Scoop 4 ounces of pancake batter and drop onto the hot surface. If you are using sliced berries, bananas or apples in your pancakes, add them now by gently pressing them into the batter on the pan.
3. Flip the pancake when the bottom side is brown and the batter on the top side is bubbling.
4. Continue cooking each pancake until all the batter is used up. Serve with homemade applesauce, fresh berry slices and pure maple syrup! Delicious!
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