Whole Wheat Pancakes (Vegan)
These vegan whole wheat pancakes need only six pantry ingredients and about 20 minutes, and the recipe makes 13. Soy milk stands in for dairy and eggs, while whole wheat flour gives a nutty, sturdy stack. Brown sugar or jaggery adds gentle sweetness, and cinnamon keeps the flavor warm. If you want a lighter texture, swap half the flour for white flour. Small 2 to 3 inch rounds cook quickly and flip easily.
Instructions
Stir the whole wheat flour, baking powder, sugar and cinnamon together in a large bowl until evenly combined.
Pour in the soy milk and mix into the dry ingredients to make a batter.
Heat a griddle until a few drops of water sprinkled on it evaporate quickly. Brush or spread a thin film of oil over the surface.
Pour the batter onto the griddle to make circles about 2 to 3 inches across. Bubbles will begin to form on top.
When the underside is light brown, flip each pancake. Cook until the second side is light brown as well, then serve. Oil the griddle again as needed for later batches, using the rest of the 4 tablespoons.
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