Vegan Whole Wheat Pancakes
I can’t believe that we’re almost halfway through September.
It still feels like summer in these parts, it’s as if the weather is making up for the horridly cold and rainy June and July we had.
I wish the days would slow down just a tad bit, especially the weekends, which seems to go by the fastest.
I went for a long run on Saturday, my first long run since the half-marathon; 12km around the seawall.
It felt really good and left me wishing I could do this every weekend.
I spent the rest of the day at White Pine Beach in Port Moody, but not before I had a big scrumptious breakfast of vegan pancakes.
INGREDIENTS
- 1 cup whole wheat flour
- 1 teaspoon baking soda
- 1 tablespoon honey / maple syrup (for vegan)
- A pinch of salt
- 1 cup almond milk (or any plant milk)
- 1 ripe banana
- 1 tablespoon olive oil
DIRECTIONS
- Mash the banana with a fork and set aside.
- In a large bowl combine all the dry ingredients and mix.
- Combine the honey/maple syrup, milk, banana and vanilla in another bowl.
- Add to dry ingredients and whisk.
- Add a little more milk if batter is too dry; it should be pourable but not too runny
- Heat a lightly oiled skillet or frying pan, ladle or pour batter into pan
- Cook for a minute or two, flip over when bubbles appear on top and cook for another minute or so.
- Top with fruits, whipped coconut cream, maple syrup etc…
- Enjoy
























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