Wholesome Plant-Based Pancakes

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As many of you know, I hid in my kitchen this Saturday.

I suppose I was a bit frightened to go out, but also I just needed to be alone with my thoughts and process and mourn. I would say one of the best ways I know how to comfort myself is with… pancakes.

Pancakes are one of my favorites, and veritably their own food group.

However — and this is a big however — all that sugar and white flour? In the end, not so comforting. Normal pancakes almost always leave us in a major food coma and napping inevitably follows.

Not my pancakes.

As a major food lover and health freak, I am constantly confronted with the challenge of: “How can I make this healthy?” And Saturday I perfected a wholesome, plant-based pancake. It’s sort of a revolutionary. Chocolatey and fluffy, yet with just the right amount of density to remind you that what you’re eating is whole grain goodness, sans anything refined or void of nutrition.

In short, these cakes are hot.

veggie-magnifique-chocolate-pancakes

Oatmeal Chocolate Chip Pancakes

See these amazing, vegan pancakes as a blank canvas for your creativity to fly. Strawberries on top? Why not? Slathered in hazelnut butter? Go for it! Add in some banana slices? Sounds good to me.

Prep time

10 min.

Cook time

25 min.

Total time

35 min.

Ingredients

Recipe makes 7 or 8 pancakes. (I doubled it because I can single handedly eat 7 or 8 pancakes, and I was cooking for two.)

  • 1 cup (123g) whole wheat flour or spelt (I used spelt.)
  • 1/2 cup (40g) small oats
  • 1/4 teaspoon pink himalayan or sea salt. I used a bit more.
  • 1 teaspoon baking powder
  • 1 heaping teaspoon cinnamon (This step alone may revolutionize your relationship with pancakes.)
  • 1 flax and chia “egg” (Instructions below.)
  • 1 cup rice milk
  • 2 Tablespoons cane sugar or sucanat or something healthier like that.
  • 1/4 cup (63g) coconut yogurt. (I used one by Harvest Moon.)
  • A teaspoon + of vanilla extract.
  • Optional: 1/2 cup vegan dark chocolate chips (to be added after frying… see below.) Or anything else that you want to put in your pancakes… bananas, nuts, etc. Express yourself, don’t repress yourself.
Instructions
  1. First: Make your chia and flax egg. Grind up some chia seeds and flax seeds in a blender or food processor of some sort. (Mortar and pestle more your style? Knock yourself out… it just may take a while.) Then mix one tablespoon of chia and flax to 2.5 tablespoons water. Stir. Set aside for 5 minutes or more. Stir every minute. You want the consistency to resemble that of an egg’s. So while this is soaking…
  2. Mix flour, oats, salt, baking powder, and cinnamon together in a large bowl. Set aside. In another bowl, medium-ish, whisk the flax/chia seed “egg” and rice milk together, then whisk in the cane sugar and yogurt. Whisk well. Then add the vanilla.
  3. Heat your griddle at this point. Mine takes a while to heat evenly.
  4. Gently add the wet ingredients to the dry ones.
  5. At this point you can add in things if you want — except the chocolate chips. As you can see in the photo, my new thing is adding them after the pancakes are cooked. If you do it when they are straight out of the pan they melt gorgeously and it’s just perfect. Reasons for this are: one, your chocolate doesn’t get burnt, and, two, your griddle doesn’t get covered in burnt chocolate between each pancake cooking. (Annoying.)
  6. So, once you think your griddle is the right temperature. (Medium heat overall.) Put some coconut oil, and try a mini pancake to see how things go, adjusting the heat accordingly.
  7. Cook as you would ordinarily cook pancakes. Greasing the pan in between cakes. I used a very flexible spatula to successfully flip my pancakes (because I don’t have a legit pancake grill.) If you have a legit pancake grill, I’m sure you can just use a normal spatula.
  8. Eat your pancakes with maple syrup! Fruit! Peanut butter! Whatever suits your fancy. Just… no Aunt Gemima, please. It’d be sacrilege. Thanks.
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I would LOVE to know how these pancakes turn out for you.

Please leave a comment below, and let us know how you dressed up your hotcakes! (Hazelnut butter? Blueberries? So many possibilities…)

{Recipe inspired by Sally’s Baking Addiction.}

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