Whole Wheat Vegan Pancakes

by Jenni Voors
(Fort Wayne, IN)

It took me a long time to figure out how to make healthy AND delicious pancakes. Even my meat eating boyfriend likes these so give them a try; they're delicious!

1 ½ cups Rolled Oats (also called Old-Fashioned)
1 ½ cups Whole Wheat Pastry Flour
2 tsp. Baking Soda
1 tsp. Baking Powder
½ tsp. Kosher Salt
2 ¼ cups Soy, Almond, Rice or Hemp Milk
1/2 tsp. Pure Vanilla Extract
¼ cups Apple Cider Vinegar
¼ cups Avocado Oil (or any healthy oil: almond, olive etc.)
1 Tbsp. Flax Meal + 3 T water
1/3 cups Brown Rice Syrup (or maple syrup or honey)
3 Tbsp. Walnuts, chopped finely, optional(or the nut of your choice)

In a food processor or blender, add the oats, flour, baking soda, powder, and salt.
Pulse to combine until the oats are coarsely ground, then stir in walnuts.

In a small sauce pan, heat the flax meal and 3 Tbsp. of water just to a boil then remove from the heat (this is your egg substitute it will get very thick).

In a separate bowl combine milk, vanilla, vinegar, oil, brown rice syrup and the cooled flax meal mixture.

Heat an oiled non-stick skillet on medium-low heat, when you are completely ready to go combine the dry and wet ingredients stirring just to combine.

Spoon some batter into the skillet and flip as soon as you are able to. These don't bubble to signal you to flip them like old-fashioned pancakes do. You just have to play around with it.

I find that they take about a minute and 45 seconds per side, but your stove, pan, and etc. will be different. Serve with maple syrup or fruit brown rice syrup and Boca (or your choice) vegan sausage links.

I have done this recipe in several ways. I have replaced the walnuts with pecans and coconut and then added diced ripe banana for a tropical pancake, you can add blueberries, the possibilities are endless.