Whole Wheat Pancakes

Whole Wheat Pancakes

I love pancakes. It was my go to comfort food in the breakfast arena. I have to admit when I first started making pancakes I just a premade mix. There were no family recipes because honestly pancakes are not part of the Haitian culinary repertoire. When I became vegan I ventured out and tried a few recipes from scratch. So were amazing others would pass with lots of syrup. The recipe below is a what works for me after years of trial and error. I recently was a chef at a retreat in Jamaica and this definitely a winner. I none pancake lover fell in love with them. Just make sure you have good whole wheat flour that is not old. If you do not you will get a bitter taste. Try it out and tell me what you think. I usually use gluten free flour mix this is recipe I made for a recent retreat. They asked for exact recipe so I thought it would be nice to share it. It is to be noted I am a high raw diet leaning more towards fully raw. At this point I just make raw pancakes (recipe coming soon).

1 cup Whole Wheat Flour
1 tablespoon baking powder
¼ teaspoon Himalayan salt
1 cup coconut milk or dairy-free milk of choice
2 tablespoons of melted coconut oil
2 tablespoons agave, maple syrup, or sugar of choice
1 teaspoon pure vanilla extract
½ tablespoon of ground flax seeds
½ tablespoon of chia seeds

1 teaspoon of cinnamon

More oil to grease your pan/skillet, if necessary

In a mixing bowl, whisk together the flour, baking powder, flax seeds, chia seeds, cinnamon, and salt. In another mixing bowl, whisk together the milk (room temperature), oil, agave and vanilla extract until thoroughly blended.
Pour the liquid mixture into the dry mixture. Stir until combined, so only a few lumps remain. Let the batter rest for 5 minutes so your pancakes will be nice and fluffy.

Heat a heavy cast iron skillet or nonstick griddle over medium-low heat. You can start once the surface of the pan is hot enough that a drop of water sizzles on contact.

If necessary, lightly oil the cooking surface with additional oil or cooking spray.

Using a ¼-cup measure, scoop the batter onto the warm skillet. Cook for 2-3 minutes until small bubbles form on the surface of the pancakes and flip. Cook on the opposite sides for 1-2 minutes, or until golden brown.

Repeat adding more oil as needed. Adjust temperature accordingly.  Serve the pancakes with chopped up bananas or other fruit and pumpkin spice walnuts (recipe below).

Pumpkin Spice Walnut

1 cup of roughly chopped walnuts
1-2 tablespoon agave or liquid sweetener
1 teaspoon pumpkin spice powder
½ teaspoon vanilla extract

In bowl mix all ingredients thoroughly.

Back to blog

Leave a comment

Please note, comments need to be approved before they are published.