23 March 2013

Vegan Whole Wheat, Cinnamon, Flax, and Wheat Germ Pancakes


Ellie loves pancakes, and I make this recipe nearly every Saturday morning.  These pancakes have evolved a lot over the years. They started out as a traditional scratch pancake--no spices, no honey, not too nutritious to serve my family for breakfast, and when you make something every single week, you start to experiment, add, tweak, perfect. Slowly these pancakes became whole wheat, then Matt added cinnamon, I added the other spices, we tried honey, flax, wheat germ, and finally, the egg replacer (flax+water) to make them vegan (thanks to my vegan friend and amazing cook who taught me this trick). 

These taste great without syrup, but that takes all the fun away from eating pancakes.  We serve them with sugar-free syrup on the side.

Sometimes I make a double or triple batch and freeze the leftovers. We warm them up during the week, or eat them on weekends when I don't feel like making pancakes from scratch. Let them cool completely, wrap tightly in plastic wrap, then again in foil to minimize freezer burn. Heat in your microwave for about 1-2 minutes or in your toaster (really!). 

Vegan Whole Wheat, Cinnamon, Flax, and Wheat Germ Pancakes

3/4 C. whole wheat flour
1 Tbsp. ground flax seed
2 Tbsp. wheat germ
1 Tbsp. sugar
2 tsp. cinnamon
1/2 tsp. clove
1/4 tsp. allspice
1/4 tsp. nutmeg
1 Tbsp. baking powder
1/4 tsp. salt
1/2 C. soy milk + 1/2 C. water
1 Tbsp. honey
1 Tbsp. oil
2 tsp. flax + 2 Tbsp. water

Whisk together 2 tsp. flax and 2 Tbsp. water.  Put in refrigerator for about 10 minutes, or until flax is gooey and sticky.  This is an egg replacer and will help bind ingredients together. 

Next whisk together honey, oil, and flax mixture. Gradually add dry ingredients alternately with soy milk/water. Batter will be fairly thick.



Spray a griddle or skillet with cooking spray and bring to medium heat.  Pour pancake batter by the 1/4-cupful. Turn when bubbles form on top.   Pancakes will be a deep golden brown when finished.

Serve with syrup, honey, or powdered sugar.  Enjoy.

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Vegan Whole Wheat,Cinnamon, Flax, and Wheat Germ Pancakes

3/4 C. whole wheat flour
1 Tbsp. ground flax seed
2 Tbsp. wheat germ
1 Tbsp. sugar
2 tsp. cinnamon
1/2 tsp. clove
1/4 tsp. allspice
1/4 tsp. nutmeg
1 Tbsp. baking powder
1/4 tsp. salt
1/2 C. soy milk + 1/2 C. water
1 Tbsp. honey
1 Tbsp. oil
2 tsp. flax + 2 Tbsp. water

1.  Whisk together 2 tsp. flax and 2 Tbsp. water.  Put in refrigerator for about 10 minutes, or until flax is gooey and sticky.  This is an egg replacer and will help bind ingredients together.
2. Combine all dry ingredients. 
3. In separate bowl, whisk together honey, oil, and flax mixture. Gradually add dry ingredients alternately with soy milk and water mixture. Batter will be fairly thick.
4. Spray a griddle or skillet with cooking spray and bring to medium heat.  Pour pancake batter by the 1/4-cupful. Turn when bubbles form on top.   Pancakes will be a deep golden brown when finished. 

Serve with syrup, honey, or powdered sugar.  (Serves 5)

**Left overs can be frozen and will keep up to 1 month in freezer.  Wrap tightly in plastic wrap and foil.  Heat in microwave or toaster.

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