In this post you will find the recipe for these utterly delicious whole wheat vegan pancakes.
Finding food swaps/alternatives
Yeah, you can see the paragraph’s title.
I will start this post by talking about ‘finding alternatives’ and also about vegan swaps.
Everyday I hear/read on social media frustrated people saying they can’t eat what they want (meaning sweets and junk food, for examples) because otherwise they feel guilty.
Worse, they do not like eating healthy because they feel like they’re ‘depriving’ themselves of the best food.
Well, dear friends, if you feel like that, you’re not eating the right way. I know it could seem a ‘strong’ statement but it’s true. Eating healthy SHOULDN’T be boring …or ‘flavorless’. Most of all, a healthy lifestyle shouldn’t be about ‘deprivation’, it should be about balance. Of course it is better to prefer some ingredients to others (so in some way, yeah, you are “depriving” yourself of something) but you can still eat them. You just need to avoid making it a habit. I know, it seems convoluted.
Same applies to vegan swaps. My website is not just about vegan recipes, you know, BUT I love giving you guys options. I have some amazing recipes that, well, it would be a pity not to make them available for everyone.
When I first started creating recipes with vegan variations, I tried everything: chia + water, flaxseeds + water, banana, applesauce… It’s just a matter of finding the perfect substitute. Check out here, if you don’t know what I am talking about.
So, what does this mean? It means that you have NO excuses. You will always have better alternatives, you will always find substitutes! Healthier, vegan, gluten free… Just look for them and test!
These whole wheat vegan pancakes, to die for
I will be honest: I “developed” the recipe for these amazing pancakes, by just swapping animal-derived ingredients from the original pancakes recipe I had, with vegan alternatives. I’m serious, the only thing I did was substitute egg with chia seeds (originally – in this recipe I’ve used flaxseeds) and cow milk with soy’s. Was it difficult? Lol, you know the answer!
This is my go-to recipe for vegan pancakes (my favorite is with spelt flour tho) and I’ve been using it for more than two years now. When I made them for the first time they blew my mind, the consistency was AMAZING! Dense but extremely fluffy, like the original pancakes with eggs and milk.
In conclusion, my opinion: in some recipes you absolutely cannot change an ingredient (particularly if it is a key ingredient) and obtain the same consistency and flavor. Especially if we’re talking about pastry-making (it’s science!).
However some other recipes are definitely more versatile and ingredients are easily exchangeable.
So go and start testing yourself!
Whole wheat vegan pancakes
- 100 gr Whole wheat flour
- 10 gr Flaxseeds
- 60 gr Water
- 1.5 tablespoons Cocoa powder
- 8 gr Baking powder
- some drops Vanilla extract
- 110 gr Soy/almond milk
- Mix flaxseeds and water to make the egg substitute. Set aside for 5/10 minutes.
- In a bowl combine flour, cocoa powder, baking powder and the egg substitute, stir and then gradually add your milk (and vanilla extract if you want to).
- Heat a pan, grease it and cook your pancakes a couple of minutes each side or until you see bubbles on the surface.
- Top with coconut yogurt and/or fresh fruit.