Okay before you say EWW! these were really good, and im a transitioning meat/ribs everything eater. I used 365 Whole Wheat pastry Flour and a recipe adaption from cooks I think the secret is I used Coconut sugar, nutmeg, vanilla (a pinch) and cinnamon. I did use an egg, so for you vegans these are NOT totally vegan. I used Almond Breeze Coconut Almond milk instead of dairy however. I still haven’t found an egg sub i like, if you have any suggestions please feel free to leave them below.
So they weren’t as ‘wheaty’ as other wheat pancakes if you know what i mean so the 365 brand i got from whole foods, does your buds good. I used morning stars veggie bacon which i liked even when i was eating a truck load of pork so they are a good sub. Ok here goes..
Mix wheat flour, baking soda (i used a low sodium brand) salt, cinnamon, nutmeg and coconut sugar. I used madhava brand. Afterwards stir in oil (i used olive oil) almond/coco milk, vanilla extract and 1 egg. My measurement were approx half the cooks recipe, so use your best judgement on how think or think you want your pancakes, mine was thin so i add more flour. Your mix should be a little speckled like so..
So after that, add olive oil to the pan, then wait til the first pancake soaks up the oil to make the round one. and viola.
Whole wheat pancakes! they should be sweet and go down easy.
So the following are the ingredients:
Madhava Coconut sugar
365 Whole Wheat pastry flour
Coconut /Almond milk
Low sodium baking soda
Again I adapted the measurements from the Cooks recipe above, so I hope you like them as much as i did. they are a little ‘wheaty’ but MUCH better than i thought, so much i had them twice. Enjoy!