Happy New Year, everyone! It’s been entirely too long since I’ve posted! It has been an absolutely crazy last few months. 2018 was a blessed year, and probably one of the busiest we’ve had. We added another little one to our family, moved, bought our first house, celebrated four years of marriage, and have thrown ourselves headlong into home renovations and our new ministry assignment.
I’m sure each of you had some major milestones this past year as well, along with many wonderful memories made with those you love. What was your favorite thing about 2018? Let me know in the comments below!
But, I digress. This was supposed to be a post about pancakes… 😉 So, here we go!
Fluffy Vegan Pancakes
Who here likes pancakes? Fluffy Vegan Pancakes? You? Perfect! You’re in the right place. 😀
I love pancakes for breakfast! Or supper too, for that matter. I mean, there’s just something about a warm pancake with melted (vegan) butter and maple syrup drizzled over the top. Mmmmm…Â Â However, my husband does not like pancakes… Or at least he didn’t before this recipe!!
After he tried these, I think he asked for pancakes almost every morning for two weeks. Not exaggerating. Even I am “pancaked out” currently, which is saying something. 😉
I’ve been experimenting for a while to find the perfect pancake recipe… Fluffy, but healthy. Substantial, but not dense. Tasty and versatile. And I’m happy to say that I have finally succeeded!
These fluffy vegan pancakes are everything the name implies, but the whole wheat flour and wheat germ add important nutrients and vitamins that will help energize you for your day. Plus, they are yummy as is, or with your favorite fruit or nut added in (or chocolate chips, because why not?). And of course, don’t forget all your favorite pancake toppings!! We like to pick from vegan butter, sunflower seed butter (or peanut butter, if you’re like me!), fresh fruit, maple syrup (a must!), applesauce, and chocolate chips.
They come together in minutes, and are a great way to start the morning for your family. I like to double the batch, and stick the leftovers in the fridge. They heat up well in the microwave or toaster, and keep for about 4 days in the fridge (after this they start to dry out a bit).
Start your day right with a wonderful breakfast (pancakes?), time with Jesus, and your precious family. I hope you’ll give this recipe a try, and let me know what you think in the comments below! It’s definitely become a family favorite in our household, and my husband still gets excited when I make them. 😉
- 1¼ cup soy milk + 1 Tbsp lemon juice
- 2 Tbsp oil
- 1 tsp vanilla
- ¾ cup all-purpose flour
- ½ cup whole wheat flour
- 2 Tbsp wheat germ
- 2 Tbsp sugar
- ¼ tsp salt
- 2 tsp baking powder
- ½ cup favorite fruit, nuts, or chocolate chips (optional)
- Preheat griddle to 350º, or a non-stick frying pan over medium heat.
- Mix milk and lemon juice together. Add oil and vanilla to milk mixture, and set aside.
- Combine all dry ingredients together in a medium mixing bowl.
- Add the liquid ingredients to the dry ingredients, and stir until just combined (a few lumps are ok). Be careful not to over mix.
- Gently fold in any additional fruit, nuts, chocolate chips, etc to the batter at this time.
- Pour ⅓ cup of batter onto prepared griddle or pan. Cook until small bubbles begin to appear in the batter, and the edges of the pancakes seem dry.
- Flip carefully, and cook the other side an additional minute or two. The pancakes should be fluffy and lightly golden brown on each side.
- Serve hot with your favorite pancake toppings!! 🙂
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These are delicious pancakes. One of the best vegan pancake recipes I’ve made.
Thank you, Hannah! 😀 I’m so glad you liked them!
These look yummy! Those blueberries on top are a perfect addition!
Thanks! You can never go wrong with fresh blueberries 😉