Here is an easy and plentiful vegan pancake recipe. I used my Blendtec Blender to blend this.The original recipe came from the book by Mildred A Martin Prudence and the Millers.
This recipe serves seven.
I blended 3 cups almond milk
(that I made fresh with my blendtec ) with 3 Tblsp flax and 6 Tblsp water and 1 snack cup of natural apple sauce (no, I did not blend a whole (cored) apple, but that’s a good idea!).
To the wet mix I added 3 cups fresh milled whole wheat flour, 2 Tblsp baking powder and 1 tsp. salt. Press the batter button.
Every time I have made these pancakes my consistency has been great. Not too runny and not too thick.
This recipe makes plenty of pancakes for everyone to come back for more. Be sure to have plenty of Maple Syrup on hand for these.
The left over pancakes store well in the fridge to be warmed up during the week for a quick, easy and healthy breakfast.
You can also add flavorings, fruits or nuts to the mix.
Vegan Whole Wheat Pancakes
- 3 cups Almond milk ( or soy)
- 3 Tblsp ground flax + 6 Tblsp water
- 1 snack cup of apple sauce
- 3 cups whole wheat flour
- 2 Tblsp baking powder
- 1 tsp salt
- Blend in your blender and enjoy! Blendtec owners use batters buttons.