Nearly a year ago, I shared my recipe for “buttermilk” pancakes and y’all loved ’em as much as I love ’em! But, for awhile now, I’ve been trying to come up with a healthier pancake recipe. Why? Because 75% of the time I try to watch my carbs and classic pancakes are pretty much just empty carbs -no bueno. So a healthier pancake recipe was a must but it certainly didn’t come easy.
I had my mind set on using coconut flour because it’s really low in carbs and high in fiber however, my beloved coconut flour can be a bit of a temperamental toddler at times. Issues plagued me. Try after try, I just couldn’t get it right. Then, while browsing around on the internet looking for different flours to give it a go with, I came across graham flour. Graham flour is like the slightly smarter cousin of whole wheat flour. It’s got less net carbs (carbs minus fiber) than its cousin and a few less calories too.
With my flour chosen I just needed to figure out how to boost the protein a little and for that I turned to peanut butter powder. Now, these aren’t peanut butter pancakes but you will taste just a very slight peanut butter flavor when you enjoy them. I think it compliments the taste of the graham flour nicely because the graham flour has a nutty element to it. One other thing I should mention, as it’s a key aspect of these being healthier pancakes, is that I chose to not add in any additional sugar to this recipe. (You do get a couple grams of sugar from the peanut butter powder but nothing significant.) I did this for a very specific reason. I love syrup on my pancakes (the cheap stuff) and syrup is pure sugar. There’s just no need for sugar to be added to the pancakes themselves when syrup, berries, and other sweet elements are likely to be added on top -that’s my thinkin’ anyway.
No matter if you’re just a fan of pancakes in general or are trying to, like me, eat a little healthier, you’re definitely going to want to give these hearty, healthier pancakes a try and they’re pretty easy to make too with just 8 ingredients!
It all gets started in a bowl where the graham flour gets whisked together with the peanut butter powder, some baking powder, baking soda, and a little salt.
Once the dry ingredients have been thoroughly whisked, it’s time to add in the wet ingredients -unsweetened almond milk, Ener-G Egg Replacer for 2 eggs (made in advance), and a dash of vanilla. All of that loveliness gets whisked once more until combined and then it’s time to make some pancakes!
Lightly grease your skillet or griddle and bring it up to low-med. heat. When the pan is hot, use a 1/4 cup measuring cup to scoop out a perfect amount of pancake batter onto the pan. Since this batter is a little thicker than most you might need to use the cup and/or a spoon to help smooth the batter out into the shape of a pancake.
Cook the pancakes for 3-4 minutes on each side or until lightly golden brown on each side. Continue this process until all of the pancake batter has been turned into pancakes.
To serve, slather ’em up with some vegan “butter,” drizzle with syrup, and maybe toss on some fresh berries too!
Vegan Healthier Pancakes
Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com
- If you haven’t done so already, make the Ener-G “eggs” following the instructions on the box. Once made, set the “eggs” aside for a moment. In a medium or large bowl, combine the graham flour, peanut butter powder, baking powder, baking soda, and salt together and whisk until smooth. Add in the “eggs” you made a moment ago along with the almond milk and vanilla. Whisk once more until combined.
- Lightly grease a skillet or griddle and bring it up to low-med. heat. When the pan is hot, use a 1/4 cup measuring cup to scoop out a perfect amount of pancake batter onto the pan. Since the batter will be a little thicker than most you might need to use the cup and/or a spoon to help smooth the batter out into the shape of a pancake.
- Cook the pancakes for 3-4 minutes on each side or until lightly golden brown. Continue scooping out the batter and cooking it until no batter remains. Pancakes will keep in an airtight container in the fridge for up to a week.