Vegan Healthier Pancakes

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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.

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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!

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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.

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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.

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To serve, slather ’em up with some vegan “butter,” drizzle with syrup, and maybe toss on some fresh berries too!

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Vegan Healthier Pancakes

  • Servings: 2-3
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Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • Ener-G Egg Replacer for 2 eggs (follow instructions on box)
  • 1 cup graham flour
  • 1/2 cup peanut butter powder (like PB2)
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup unsweetened almond milk
  • 1/4 teaspoon vanilla
  • Oil for pan

Directions

  1. 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.
  2. 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.
  3. 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.

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Vegan “Buttermilk” Pancakes

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Why do I love going to sleep at the end of a long day? Of course it’s so rejuvenating but it’s more than that, it’s a fast pass to breakfast and I love me some breakfast! I’m that person who, if given the chance, would eat breakfast foods all day, every day. And while I am partial to bigger breakfasts (it is the most important meal of the day after all) sometimes I desire something simpler, something a little less heavy but still just as filling. Something like pancakes.

Pancakes can obviously be jazzed up with fruit, cinnamon, chocolate chips, vegan bacon or sausage, or pretty much anything else you want, but below all of the extras you need to start with a good base recipe. Some people choose a whole wheat pancake recipe as their base, others choose a plain, classic pancake as their base, and then there are the people like me who prefer buttermilk pancakes as their base. Don’t get me wrong, there’s nothing wrong with a whole wheat or plain base recipe, I simply prefer a base recipe that has a little extra oomph of flavor. And the extra oomph of flavor that buttermilk pancakes bring to the table happens to work very well with fruit or any of the other things I listed previously should you wish to jazz up your pancakes -naked pancakes are a-okay, too.

Now allow me to state the very obvious… buttermilk is not vegan. With this said however, if you’ve been following along with the recipes I post each week then you have probably seen me using/calling for buttermilk substitute. This super easy to make mixture is simply a combination of unsweetened almond milk and a little vinegar. When added to pancakes or any other recipe it mimics the flavor of buttermilk really nicely and in my recipe it just so happens to be the star of the show. #SomebodyGetThisAwesomeShitAnOscar

To get started with my recipe we are going to prepare the liquids we will need including the buttermilk substitute, melted vegan butter, and Ener-G egg substitute. Set these bad boys aside until we’re ready for them.

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Now, in a medium bowl, combine the dry ingredients of flour, baking powder, and salt together and whisk until smooth.

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Next, we are going to add the wet ingredients to the dry. Besides adding in the 3 liquids we made prepared just a minute ago we are also adding in a little sugar and a dash of vanilla. Then whisk to combine and, as with most pancake batters, you’re not going to want to over mix the batter but you are going to want to make sure all of the dry ingredients have been incorporated.

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To cook the pancakes you’re going to heat up a pan (preferably a non-stick pan) or griddle to low-med. heat. Before you pour the batter for each pancake you’re going to want to put a little oil in the pan. Add the batter to the pan for each pancake using a 1/3 cup measuring cup to ensure that each comes out the same size (about 5 inches across). Each pancake will be ready to flip when one or more of the following occurs: A) the bottom edges are browning, B) bubbles are popping near the center of the pancake, and/or C) the top edges are becoming matte and puffed.

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With the amount of batter this recipe makes you should be able to make 6 pancakes -enough for 2-3 people. Of course you can double the recipe, should you need more, and should you desire something added to your pancakes you can jazz them up as you see fit. The possibilities are truly endless when you have a good base pancake recipe like this one!

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Vegan 'Buttermilk' Pancakes

  • Servings: 6 pancakes (enough for 2-3 people)
  • Print


Credit: Compassion is the Secret Ingredient, http://www.citsiblog.com

Ingredients

  • 1 cup unsweetened almond milk + 3/4 tablespoon vinegar
  • 4 tablespoons vegan butter, melted
  • Ener-G egg substitute for 1 egg
  • 1 cup flour
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons sugar
  • Dash of vanilla extract

Directions

  1. Prepare the buttermilk substitute by combining the almond milk with the vinegar. Stir to combine. Prepare the vegan butter by melting it and then prepare the egg substitute as per the instructions on the box for 1 egg. Set all of these aside for a moment.
  2. In a med. bowl, combine the flour, baking powder, and salt together and whisk until smooth. Add the buttermilk substitute, melted vegan butter, egg substitute, sugar, and vanilla to the dry ingredients and stir to combine. Be sure to not over work the batter but make sure you get the dry ingredients fully incorporated.
  3. Heat up a pan or griddle to low-med. heat. Before you pour the batter for each pancake you’re going to want to put a little oil in the pan. Add the batter to the pan for each pancake using a 1/3 cup measuring cup to ensure that each comes out the same size (about 5 inches across). Each pancake will be ready to flip after just a minute or two, or when one or more of the following occurs: A) the bottom edges are browning, B) bubbles are popping near the center of the pancake, and/or C) the top edges are becoming matte and puffed. Pancakes will keep fresh for 2 days in an airtight container in the fridge.