Once again, I’ve neglected my blog. Sorry it’s been so long since I last posted anything but I’m hoping these pancakes will make up for it!
In all honesty, I’ve been in a bit of a rut when it comes to blogging and food. Taking some time away from it has done wonders though and I’m starting to feel inspired and motivated again. I’ve also been busy working on some behind-the-scene projects so will post more about that soon…
It’s good to be back though! Anyway, onto the recipe.
Recently, I’ve been trying to eat a more whole plant-based diet instead of my usual junk food vegan diet and whilst I still am and always will be partial to my regular vegan pancakes and other sugary, junk food goodness, I thought I would give my favourite breakfast meal a wholesome makeover.
I’ve swapped plain flour for wholegrain flour, oil or vegan butter for almond butter and used date syrup – which is the most nutritious sweetener, in my opinion, although you could also use maple syrup too.
I also added some apple cider vinegar (you can also use white vinegar) which I find helps make them more fluffy. It interacts with the baking powder to help the batter rise as it cooks! You could also try using a squeeze of lemon juice, although I haven’t tested this yet.
The result is delicious, surprisingly light and fluffy pancakes that will keep you full and satisfied all morning!
Of course, there is a difference between plain flour and wholegrain flour baked goods so don’t expect these to taste exactly like my other pancake recipe but I can promise you these are REALLY good. So if you’re trying to avoid processed foods and all cost but have some serious pancake cravings – you need these in your life…
Wholewheat Vegan Blueberry Pancakes (Oil-Free)
These pancakes are made with whole plant-based ingredients that will satisfy your sweet tooth and provide lot's of filling fibre and nutrients for a healthier breakfast.
- 100 g wholewheat flour
- 1 tbsp arrowroot powder or tapioca flour or cornflour
- 1 1/2 tsp baking powder
- 1 1/2 tsp ground cinnamon
- 180 ml unsweetened dairy-free milk
- 2 tbsp almond butter
- 4 tbsp date syrup or maple syrup
- 1 tsp vanilla extract
- 1 tbsp apple cider vinegar
- 50 g fresh blueberries plus extra, for serving
Heat a dry, non-stick frying pan on a medium heat. I recommend using a dollar pancake pan for the perfect shape, which will also help the batter rise more.
Mix the dry ingredients together in a large bowl.
Stir in the wet ingredients until well combined and the texture is runny but thick. Fold in the blueberries.
Ladle approximately 1/4 cup of the batter onto the dry pan and cook for 20-30 seconds (when bubbles start to form on top) before carefully flipping onto the other side. Cook for another 20-30 seconds.
Repeat with the rest of the batter.
Serve with extra blueberries and a generous amount of syrup. Enjoy!
Remember you can change the measurements from grams/ml to cups & oz by clicking the 'US' button underneath the ingredient list! This recipe uses 3/4 cups flour and 3/4 cups of milk, for quick reference.