Whole Wheat Vegan Pancakes

By Lynxa

Ingredients

• 1 1/4 cups flour
• 2 tablespoons sugar — or other sweetener
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1 1/3 cups almond milk
• 1 egg replacer (or 1 egg)

Details

Servings 4
Adapted from ohsheglows.com

Preparation

Step 1

In large bowl, mix flour, sugar, baking powder, and salt. Add“milk”and“egg”and stir just until flour is moistened. (For thicker pancakes, use only 1 cup milk.) Let the batter rest for 5 minutes while skillet heats, and then stir gently one more time before using.

Heat skillet (lightly rubbed with cocnut oil) over medium heat until drop of water sizzles. Pour batter by scant 1/4 cupfuls onto hot griddle, making a few pancakes at a time. Cook until tops are bubbly and bubbles burst; edges will look dry. With pancake turner, turn and cook until undersides are golden. Place on warm platter; keep warm.

Repeat until all batter is used, using more coconut oil if necessary to prevent sticking. Serve pancakes with real Canadian maple syrup

*add dried or frozen blueberries or chocolate chips if desired