Whole Wheat Pancakes

Obvious choice for breakfast, but we often make these for supper too! I double this recipe, freeze some and then pop them into the toaster when we need a quick breakfast.


Flax “Egg” (2 TBSP Flaxmeal/Ground Flaxseeds with 5 TBSP water- let sit 5 minutes)

2 1/4  Cup Plant Milk

2 TBSP Apple Cider Vinegar

2 Cup Whole Wheat Flour

1 TSP Baking Powder

1/2 TSP Baking Soda

1/2 TSP Salt (optional)

2 TBSP real Maple Syrup


Prepare your Flax “Egg” in a small bowl. Allow to sit while you prepare the rest of the mix.

In a medium bowl, mix the milk and apple cider vinegar and let sit 5 minutes. The milk will start to “curdle” this is what you want.

In a large bowl mix all your dry ingredients together. Once the dry ingredients are combined add in the maple syrup,  milk/apple cider vinegar mix as well as the Flax “Egg”. Combine well but do not beat. Use batter right away.

Heat a non-stick pan on medium to high. Spoon out pancake batter into pan forming cakes. Wait until bubbles rise through the pancakes to flip (approx. 1-3 minutes). Only flipping once. Cook 2-3 minutes on second side.

Serve with fresh fruit and/or real maple syrup. You can add in small berries, dried fruit or chocolate chips to the batter before cooking as well.

Makes about 15 medium 4″ round pancakes.





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