The classic pancake gets a vegan twist in this old time favorite.
Makes 8 pancakes
- 1 cup whole wheat flour (or 1/2 cup whole wheat flour and 1/2 cup whole grain whole wheat flour)
- 1 tbsp ground flaxseed
- 1 tbsp coconut or granulated sugar (optional: if you want to omit the sugar, the pancakes will not taste sweet on their own but covered in maple syrup no one knows the difference – I know I tried it!)
- 2 tbsp baking powder
- 1 tsp ground cinnamon (optional)
- 1/8 tsp salt
- 1 cup unsweetened non-dairy milk
- 1 tbsp neutral oil (add 1 tbsp plain unsweetened applesauce if using whole grain flour)
- 1/2 banana, mashed (if you add more than 1/2 banana the batter will not cook properly)
- 1/2 cup vegan chocolate chips
Combine the flour, sugar, baking powder, cinnamon (if using) & salt. Make a well in the centre of flour mixture. Combine the milk & oil (and/or applesauce if using). Add liquid ingredients all at once to flour mixture. Stir until just moistened. Stir in the chocolate chips.
For standard-size pancakes, use a 1/4 cup measure to pour batter onto a hot, lightly greased griddle or heavy skillet. Cook over medium heat about 2 – 3 minutes on each side or until pancakes are golden brown, turn over when pancakes have bubbly surfaces and edges are slightly dry and cook another 2 – 3 minutes. Serve immediately, drizzled with pure maple syrup, or try one of the variations below.
- pack leftovers for school lunches the next day
- omit either the banana or the chocolate chips if desired
- for extra decadence, top with peanut or almond butter AND pure maple syrup
- try peanut/almond butter and jam; you could even slice extra bananas on top!
- serve with banana slices, toasted walnuts or pecans and drizzle with maple syrup
- substitute blueberries for the chocolate chips & serve with a blueberry syrup
- refrigerated pancakes with peanut butter and a glass of cold non-dairy milk
- leave the banana out of the actual pancake batter and serve topped with whipped banana (banana in a blender); you could add walnuts too!