These vegan whole grain pancakes are a delightful and nutritious way to start your day. Packed with wholesome ingredients, they offer a perfect balance of flavor and texture. Whether you're vegan or simply looking to incorporate more whole grains into your diet, these pancakes are sure to become a breakfast favorite.
If you don't typically stock oat flour or almond milk in your pantry, you might need to pick them up at the supermarket. Oat flour can usually be found in the baking aisle, or you can make your own by blending rolled oats until fine. Almond milk is often located in the dairy or health food section. These ingredients are essential for achieving the right texture and flavor in your pancakes.
Ingredients For Vegan Whole Grain Pancakes
Whole wheat flour: Provides a hearty and nutritious base for the pancakes.
Oat flour: Adds a light, fluffy texture and extra fiber.
Baking powder: Helps the pancakes rise and become fluffy.
Salt: Enhances the overall flavor of the pancakes.
Maple syrup: Adds natural sweetness and a rich flavor.
Almond milk: A dairy-free alternative that keeps the pancakes moist.
Vanilla extract: Adds a warm, sweet aroma and flavor.
Technique Tip for Perfect Pancakes
When mixing the batter, be careful not to overmix. Overmixing can lead to dense and tough pancakes. Stir until the ingredients are just combined to ensure a light and fluffy texture.
Suggested Side Dishes
Alternative Ingredients
whole wheat flour - Substitute with spelt flour: Spelt flour has a similar nutritional profile and texture to whole wheat flour, making it a great alternative.
oat flour - Substitute with quinoa flour: Quinoa flour is gluten-free and offers a slightly nutty flavor, similar to oat flour.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar for each teaspoon of baking powder to achieve the same leavening effect.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a similar flavor profile.
maple syrup - Substitute with agave nectar: Agave nectar is a vegan sweetener with a similar consistency and sweetness level to maple syrup.
almond milk - Substitute with oat milk: Oat milk has a creamy texture and neutral flavor, making it a suitable replacement for almond milk.
vanilla extract - Substitute with almond extract: Almond extract provides a different but complementary flavor that can enhance the overall taste of the pancakes.
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How to Store / Freeze Your Pancakes
Allow the pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
Place a sheet of parchment paper between each pancake to prevent them from sticking together. Stack them neatly in an airtight container.
Store the container in the refrigerator if you plan to eat the pancakes within 2-3 days. For longer storage, place the container in the freezer.
If freezing, consider using a resealable plastic bag instead of a container to save space. Ensure you remove as much air as possible before sealing the bag.
Label the container or bag with the date to keep track of freshness. Pancakes can be frozen for up to 2 months.
To reheat refrigerated pancakes, place them in a toaster or toaster oven for a few minutes until warm and crispy. Alternatively, you can microwave them for about 20-30 seconds.
For frozen pancakes, thaw them overnight in the refrigerator or use the defrost setting on your microwave. Once thawed, reheat as you would refrigerated pancakes.
If you prefer a crispier texture, reheat the pancakes in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through.
Serve the reheated pancakes with your favorite toppings, such as fresh fruit, maple syrup, or a dollop of vegan butter.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet in a single layer. Cover them with aluminum foil to prevent drying out. Heat for about 10 minutes or until they are warmed through.
Microwave Method: Place a stack of pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on high for 20-30 seconds per pancake, checking to ensure they are heated evenly.
Toaster Method: For a quick and crispy option, pop the pancakes into a toaster. Toast on a low setting to avoid burning, and keep an eye on them to ensure they heat evenly.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of vegan butter or coconut oil to the pan. Place the pancakes in the skillet and heat for about 1-2 minutes on each side, or until they are warmed through and slightly crispy on the edges.
Steaming Method: If you prefer a softer texture, place the pancakes in a steamer basket over boiling water. Cover and steam for about 2-3 minutes, or until they are heated through. This method helps retain moisture and keeps the pancakes fluffy.
Best Tools for Making These Pancakes
Mixing bowl: A large bowl used to combine and mix the dry and wet ingredients together.
Whisk: A utensil used to blend the dry ingredients and later to mix the wet and dry components until just combined.
Measuring cups: Tools used to measure the exact amount of whole wheat flour, oat flour, and almond milk.
Measuring spoons: Tools used to measure the precise amounts of baking powder, salt, maple syrup, and vanilla extract.
Non-stick pan: A pan that prevents the pancakes from sticking and ensures even cooking.
Spatula: A tool used to flip the pancakes once bubbles form on the surface.
Ladle or ¼ cup measuring cup: Used to pour the batter onto the pan in consistent portions for each pancake.
Stove: The heat source used to cook the pancakes.
Plate: Used to serve the warm pancakes once they are cooked.
Serving utensils: Tools like forks and knives used to enjoy the pancakes with your favorite toppings.
How to Save Time on Making Pancakes
Prepare dry mix ahead: Combine the whole wheat flour, oat flour, baking powder, and salt in advance and store in an airtight container.
Use a blender: Blend all ingredients together for a smoother batter and quicker preparation.
Preheat the pan: Ensure your non-stick pan is preheated to save cooking time.
Batch cook: Make multiple pancakes at once if your pan is large enough.
Freeze leftovers: Make extra pancakes and freeze them for a quick breakfast later.
Vegan Whole Grain Pancakes
Ingredients
Main Ingredients
- 1 cup whole wheat flour
- 1 cup oat flour
- 2 tablespoon baking powder
- ½ teaspoon salt
- 2 tablespoon maple syrup
- 1 ½ cups almond milk
- 1 teaspoon vanilla extract
Instructions
- In a mixing bowl, whisk together the whole wheat flour, oat flour, baking powder, and salt.
- Add the maple syrup, almond milk, and vanilla extract to the dry ingredients. Stir until just combined.
- Heat a non-stick pan over medium heat. Pour ¼ cup of batter onto the pan for each pancake.
- Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.
- Serve warm with your favorite toppings.
Nutritional Value
Keywords
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