I came up with this recipe years ago, and I’ve never gotten tired of it: I still find myself making it on the weekends. It’s a healthy start to your day, and is easy to dress up as you please–I usually opt for chocolate chips, with banana slices and maple syrup on top!
It’s also easy to make your own pancake mix for this: what I like to do is mix up a tupperware-full of the dry ingredients, and use that throughout the weekend. That way I can just roll out of bed, add the wet ingredients, and start cooking the pancakes right away!
Makes 4 medium sized pancakes
- 1 cup whole wheat flour
- 1 tablespoon brown sugar
- 1 1/2 teaspoons baking powder
- 1/8 teaspoon salt
- 1/2 teaspoon vanilla extract
- 1/2 cup water
- 1/2 cup soy milk
- Add-ins: Chocolate chips, nuts, berries, cinnamon, etc.
1. In a small to medium bowl, mix together the dry ingredients: flour, brown sugar, baking powder, and salt.
2. Pour vanilla, soymilk, and water into a well in the center of the dry ingredients. Whisk until lumps are gone, and stir in addins if desired.
Note: I often find myself adding more liquid at this step as I like a thinner batter sometimes, but the thickness is really a matter of preference: they turn out great regardless!
3. Coat skillet with cooking spray, and set to medium heat. Once the skillet is hot, pour the batter until your desired pancake size is reached (generally around 1/3 cup; I, however, made a giant pancake). Drop your add-ins like chocolate chips evenly into the batter.
4. Cook until bubbles have appeared and popped on surface, then flip to other side. Cook until browned.
5. Serve with your favorite toppings.
Thanks for stopping by!
4 thoughts on “Recipe: Fat-Free Whole Wheat Pancakes [Vegan, HCLF]”
Sounds great, yummy, fast and easy. Thanks!
Miche, I made them today, and I have only one things to say to you: YUUUMMMM! Instead of chocolate chips, we have organic no-sugar-added blueberry jam from Israel – really goes with it.
Thank you for a new delicious lunch idea.
Love how pretty they look!