Who doesn’t love pancakes, especially for dinner! The other night I decided to change things up and make “brinner” as Michael likes to call it. He also said that these were the best pancakes he has ever had. Another bonus is that they re-heat really well. Just throw them back on the griddle or into a skillet and you’re good to go!
Just a note, I used King Arthur flour which is higher in protein than other whole wheat flours. As a result, the flour soaks up a lot of moisture so I need to use more almond milk. If you use all-purpose flour or another type of flour, you may need to decrease the amount of milk.
Ingredients:
2 cups white whole wheat flour
2 tsp baking powder
21/2 cups milk of choice (I used homemade almond milk)
2 tbsp ground flax
2 tbsp water
2 tbsp maple syrup
1 tsp vanilla extract
2 tbsp melted coconut oil
1/2 cup blueberries
Directions:
Makes approximately 12 pancakes
- Combine the flour and the baking powder in a large bowl
- In a small bowl, mix the ground flax and water together to make a paste (vegan bakers use this mixture as an egg substitute). Add the maple syrup, vanilla and coconut oil to the flax and mix together
- Add the flax mixture and milk to the flour and stir until just combined. Be sure not to over mix, you don’t want the batter to get thick
- Stir in blueberries to the batter
- Heat oil on a griddle or skillet over medium heat
- Add about a 1/4 cup of batter to the pan or griddle. The edges of the batter will begin to bubble when the pancake is ready to be flipped over
As always, enjoy!
Tags: almond milk, blueberries, flax, maple syrup, vanilla extract, white whole wheat flour
Sweet Suie 