Have you ever searched for a basic recipe and found every variation of the recipe or so-called basic recipes that call for oddball items that send you out to the store when you had no intention of going?
When it comes to pancakes, I am a purist. If I want different flavors, I tend to apply them as a topping. A pancake recipe was meant to be simple, created from staples, easy to pull together at a moment’s notice, provided you have a mixing bowl and a hot griddle.
I don’t get around to making pancakes often, so when I do it’s a special event! The recipe that follows is as basic as it gets. The best part is the ingredients are easy to substitute. Oil means any oil, flour means any flour, sugar means any sugar. Now it may require a bit of adjustment on the part of the cook. Don’t hesitate to add a bit more liquid, or to taste the batter and adjust the flavors before baking. It’s your pancake!!
If you follow this recipe exactly, I can guarantee a fluffy, tender, whole wheat pancake that tastes great with or without toppings. Feel free to create your own custom version!
Vegan Whole Wheat Pancakes
1 cup stone-ground whole wheat flour
1 tablespoons baking powder
1/4 teaspoon finely ground sea salt
1 tablespoon brown sugar
1 cup unsweetened almond milk
2 tablespoons coconut oil, melted
Whisk together dry ingredients. Stir in milk and oil and mix until blended. Add more milk if batter is too thick. With a 2/3 measuring cup, scoop out batter and pour onto an oiled, pre-heated griddle (cast-iron if possible). Bake until large bubbles appear on surface of cake. Flip gently and cook other side until golden brown. Yield: 4 large pancakes.