Sunday, September 9, 2012

Whole Wheat Vegan Pancakes with Strawberry Sauce


Does anyone else always have pancakes, waffles, or french toast on Sunday mornings? Growing up, we always had a big family brunch on Sundays and my mom would always make the best pancakes or Belgian waffles. So, for me, it is a must to have a pancake breakfast on Sundays even if it's just for myself! These pancakes were delicious and super fluffy, despite being made with whole wheat flour and no eggs. The homemade strawberry sauce is better than any storebought syrup and is worth taking the extra step to make. It cooks down to soft pieces of strawberry and a perfectly sweet syrup that soaks into the pancakes.

Whole Wheat Pancake Ingredients:

1/3 cup almond milk
1 Tbsp. apple cider or white vinegar
1 Tbsp. ground flaxseed
3 Tbsp. warm water
1/2 cup whole wheat flour
1/4 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. white or brown sugar
1 tsp. vanilla extract

Strawberry Sauce Ingredients:

1 cup diced strawberries
1/8 cup water
1/4 tsp. arrowroot powder or cornstarch
1 tsp. white or brown sugar


Begin by making the strawberry sauce. Place the strawberries, water, arrowroot or cornstarch, and sugar in a small saucepan over medium-high heat. Allow i to come to a bowl, then lower the heat and cook for approximately 5 minutes, stirring frequently. Set aside and keep warm while you make the pancakes.

In a small bowl, combine the apple cider vinegar and almond milk and set aside for 3-5 minutes to curdle.

In a separate small bowl, combine the ground flax and water, and set aside for 3-5 minutes to gel up and create a flax "egg".

In a medium bowl, combine the flour, baking soda, baking powder, and sugar. Add the flax egg to the milk mixture, along with the vanilla extract, and stir to combine. Stir the wet ingredients into the dry ingredients, until just incorporated - the batter will be thick.

Heat a skillet or griddle to medium heat and grease with oil, or nonstick spray. Once the griddle is hot, spoon the batter on, forming 3-4 pancakes. Cook for approximately 2-4 minutes, until the bottom is golden brown, then flip and cook for an additional 1-3 minutes.

Plate the finished pancakes and cover with warm strawberry sauce. Top with additional fresh strawberries if desired and enjoy.


*Recipe adapted from Kiss My Broccoli

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