Vegan Low Fat Pancakes
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Ingredients:
1 cup unbleached flour
2/3 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 2/3 cups 100% fruit juice or water/juice mix
Directions:
1. While the nonstick griddle is heating to 350 degrees, mix the flours, salt, and baking powder in a bowl.
2. When the griddle has reached the suggested heat, pour the fruit juice into the dry mixture and stir until combined.
3. Depending on the size of pancakes you want, choose a dry measuring cup to scoop out the desired amount of batter (I use a 1/3 cup measure) onto the griddle. The pancakes will be ready to turn when they are starting to dry on top.
4. Continue cooking the pancakes until they are nicely browned. Lightly pressing your finger in the middle of the pancake should result in the center springing back up, not leaving an indented finger impression.
5. Remove the pancakes to a wire rack and continue the same process with the rest of the batter. This batch yields 10 pancakes with the 1/3 cup scoop size.
6. When slightly cooled, serve with maple syrup or another of your favorite toppings.
Variations:
- Add 1/2 tsp cinnamon to the flour mixture.
- Add 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cloves to the flour mixture.
- After pouring the batter onto the griddle, press some vegan chocolate chips lightly into them. The chips should be almost "hiding" in the batter to prevent a messy grill when the pancake is flipped.
- Experiment with different types of fruit juice or fruit juice/water combinations. The important thing is: whatever you use for liquid, make sure that it measures one and two thirds cups.
- I have tried substituting soy flour for the whole wheat flour. The pancakes are harder to get off the grill and are a bit different texture, but they turned out satisfactory.
Ingredients:
1 cup unbleached flour
2/3 cup whole wheat flour
1 tbsp baking powder
1/4 tsp salt
1 2/3 cups 100% fruit juice or water/juice mix
Directions:
1. While the nonstick griddle is heating to 350 degrees, mix the flours, salt, and baking powder in a bowl.
2. When the griddle has reached the suggested heat, pour the fruit juice into the dry mixture and stir until combined.
3. Depending on the size of pancakes you want, choose a dry measuring cup to scoop out the desired amount of batter (I use a 1/3 cup measure) onto the griddle. The pancakes will be ready to turn when they are starting to dry on top.
4. Continue cooking the pancakes until they are nicely browned. Lightly pressing your finger in the middle of the pancake should result in the center springing back up, not leaving an indented finger impression.
5. Remove the pancakes to a wire rack and continue the same process with the rest of the batter. This batch yields 10 pancakes with the 1/3 cup scoop size.
6. When slightly cooled, serve with maple syrup or another of your favorite toppings.
Variations:
- Add 1/2 tsp cinnamon to the flour mixture.
- Add 1/2 tsp cinnamon, 1/2 tsp ginger, 1/2 tsp cloves to the flour mixture.
- After pouring the batter onto the griddle, press some vegan chocolate chips lightly into them. The chips should be almost "hiding" in the batter to prevent a messy grill when the pancake is flipped.
- Experiment with different types of fruit juice or fruit juice/water combinations. The important thing is: whatever you use for liquid, make sure that it measures one and two thirds cups.
- I have tried substituting soy flour for the whole wheat flour. The pancakes are harder to get off the grill and are a bit different texture, but they turned out satisfactory.
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