My favorite pancakes are hearty, dense, thick oatmeal pancakes. Oatmeal, chocolate chip, pecan pancakes to be precise.
But these heavy pancakes aren’t everyone’s cup of tea, and sometimes a more traditional pancake is the way to go.
These are a little lighter, more traditional pancakes with a hint of sweetness. They’re still whole wheat, still vegan, and still a delicious breakfast treat.
Whole Wheat Pancakes
1 cup whole wheat flour
1 tsp baking powder
pinch of salt
1 cup almond milk
1 1/2 Tbsp coconut oil
1 tsp vanilla
1 Tbsp honey
Mix dry ingredients together. Stir together wet ingredients. Whisk wet ingredients into dry ingredients until just mixed together.
Let rest for a minute while you warm a skillet to medium to medium-high heat.
Cook pancakes a few minutes on each side- you’ll know when to flip when the edges start to look dry and small bubbles form in the center of the pancakes.
Serve warm!
Try topping with maple syrup, honey, peanut butter, or fruit.
I’m a strawberry fan.
While the pancakes aren’t super dense, they’re still study enough to hold up some mix-ins: try chocolate chips, pecans, and cinnamon or banana and walnuts.
I couldn’t decide which stack would win the breakfast showdown, so I went with the obvious solution: I ate both.
Who says pancakes have to wait until the weekend rolls around?
What’s your favorite pancake topping or mix in? Are you waffles or pancakes person?
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