This weekend marks the first time in about seven months that I've seen strawberries that made my mouth water. I know they're from California, but I couldn't resist. We need to eat more fruit in this house!
This morning I sent boyfriend to work with whole wheat pancakes leftover from the weekend plus a bunch of strawberries. I had been making this pancake recipe with just unbleached flour but since I'm trying to get away from most of the overly processed stuff bit by bit, I subbed all of the flour with whole wheat pastry flour. I figure that's a start. I actually like the recipe better that way. Nutty and flavorful instead of bland. I upped the baking powder a little bit to make sure they got fluffy but really, I think they key to that is just letting the batter rest. I wait 10 minutes and the batter gets nice and airy and it stays that way while they cook.
Whole Wheat Vegan Pancakes
- 1 cup whole wheat pastry flour
- 2 tablespoons aluminum-free baking powder
- 1/4 teaspoon salt
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1 1/4 cups plant milk
- 2 tablespoons oil
Whisk together all the dry ingredients, then add the wet stuff and whisk gently just until the flour is mixed in. Don't overmix - it's OK if it's a little lumpy.
Let the batter rest for 10 minutes. About 6-7 minutes in, heat your griddle or pan.
Brush or spray a little bit of oil on the griddle and use a measuring cup or ladle to scoop batter out and onto it. (I use a 1/3 cup measuring cup so they're all the same size and I get about 8 pancakes that way.)
When pancakes are just dry around the edges and bubbles are starting to form, flip and cook about a minute more.
After I've poured the batter, if I have some fruit around, I will usually toss some onto the wet side at that point (peaches, mangoes, blueberries and other berries, etc.) and they cook up nicely once you flip over. A minute or so is just enough to burst the berries.