White Wheat Oatmeal Pancakes
We love pancakes and these bring out all the goodness in a healthy, vegan version. Try them for breakfast, brunch, or a "breakfast for dinner" night.
Ingredients
- 1 cup white wheat flour
- ½ cup rolled oats
- 3 tbsp Swerve or other favorite sweetener
- 1 tbsp baking powder
- ½ tsp salt use a little less, if desired
- 1½ cups soy milk or other plant milk
- ¼ cup applesauce or use vegan butter or oil
- 1 tsp vanilla extract
Instructions
- Sift the flour into a mixing bowl. Add the oats (blend them a bit first, if desired) Swerve, baking powder, and salt. Mix well.
- Add the soy milk, applesauce, and vanilla. Mix just until combined. Do not overmix.
- Heat a skillet or griddle on medium heat until hot. Water should dance on the surface when sprinkled onto the griddle.
- Lightly grease the griddle.
- Add batter, ¼ cup at a time, to form pancakes. Allow to cook until the edges of the pancake look dry and bubbles appear on the top of the pancake.
- Flip each pancake and cook the other side.
- Continue cooking until both sides are browned. It should be about 3 minutes for each pancake.
- If cooking multiple batches, keep the cooked pancakes on a baking sheet in a warm oven until ready to serve.
- Serve warm with maple syrup or fresh fruit.
Notes
Notes:
Humidity and measuring can affect the batter's consistency. Adjust by adding a little more flour to thicken or a little more milk to thin. When using rolled oats, you might want to blend them a bit in your blender or food processor if you prefer less texture. Alternatively, use quick oats. These pancakes store quite well in the refrigerator for up to 5 days. They also may be frozen. Just reheat and serve!Nutrition
Calories: 76kcalCarbohydrates: 18gProtein: 3gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.2gSodium: 262mgPotassium: 83mgFiber: 2gSugar: 2gVitamin A: 141IUVitamin C: 3mgCalcium: 131mgIron: 1mg
Tried this recipe?Let us know how it was!