I had some raspberries that were going bad and decided to use them in a smoothie.
I used a whole apple, a few raspberries and about 10 ice cubes, which was too many. This smoothie would’ve been better if I had used more raspberries, at least a cup.
I wanted to make my own pancakes ever since I made the box ones at my cousin’s.
I wanted to make vegan pancakes that used whole wheat flour, which I have a lot of.
I was able to make 6 pancakes. They were thick and I added sunflower seeds to the batter.
I added banana slices as my topping with cinnamon and agave nectar as my syrup.
My last bite. These pancakes were ok, nothing great. I’ll try another recipe next time.
Wholesome Whole Wheat Vegan Pancakes
• 1 Cup Whole Wheat Pastry Flour
• 1 Tablespoon Baking Powder (Note: If you are at high altitude (6500ft), where everything gets a little extra “lift.” If you are at 3000 ft to sea level, increase the baking powder to 1-1/2 Tablespoons.)
• 1/2 Teaspoon Ground Cinnamon
• 1/8 Teaspoon Salt
• 1 Tablespoon Sweetener (I used organic cane sugar)
• 1 to 1-1/4 Cups Milk Alternative (I used almond milk)
• 1-1/2 Tablespoons Oil
In a medium-sized bowl, combine the flour, baking powder, cinnamon, and salt, and set aside.
In a measuring cup, combine the sweetener, 1 cup of the milk alternative, and the oil. Whisk in the reserved flour mixture.
Prepare your skillet with some cooking spray, and preheat it over medium heat.
Pour the batter into the skillet to create your desired size of pancakes. Cook over medium heat, reduce heat to medium-low if the skillet gets too hot.
The pancakes will bubble as soon as the batter hits the pan, ignore those bubbles. The batter will smooth out after 30 seconds. Wait until you see bubbles break at the surface again, then flip. Cook for about about 1 minute on the other side. Remove from the pan, and pour in the next batch of batter.
Adapted from Alisa Cooks