Recipe and photo by Grimgrains, released under the Creative Commons BY-NC-SA-4.0 license.

Whole Wheat Pancakes

Servings: 4

Preamble

This is a derivative work, adding only the nutrition data found at the end. The original page, if it is still available, contains illustrations and recipe notes not (yet?) mirrored here, so I recommend checking it out at least once, especially if you intend to make this recipe!

This page was generated from an LWL file generated from a YAML file generated from HTML. The source files and code for most of that process can be found at my grimgrains-yaml project page, with the rest being a function of my wiki engine.

This derivative work is likewise released under the Creative Commons BY-NC-SA-4.0 license.

Ingredients

• whole wheat flour (125 g)
• baking powder (3 g)
• baking soda (1.25 g)
• salt (1.25 g)
• soy milk (250 ml)
• vanilla extract (5 ml)
• apple cider vinegar (5 ml)
• canola oil (5-15 ml)
• maple syrup (to taste)

Directions

• Mix 5 ml (1 tsp) of apple cider vinegar (or lemon juice) with 250 ml (1 cup) of soy milk, let it sit for 5-10 minutes until it curdles. This is the buttermilk that will interact with the baking powder and baking soda to help leaven the pancakes. Once the 5-10 minutes are up, spoon in 5 ml (1 tsp) of vanilla extract.
• In a bowl, mix 125 g (1 cup) of whole wheat flour with 1.25 g (1/4 tsp) of salt and 3 g (1/2 tsp) of baking powder and 1.25 g (1/4 tsp) of baking soda.
• Stir the buttermilk into the dry ingredients until blended. Don't worry about overmixing, the bran in whole wheat flour cuts the gluten strands which allows baked goods to expand even if overmixed (the same is not true for all-purpose flour, see above notes). Let the mixture sit for 5-10 minutes to allow the whole wheat flour to absorb some of the moisture in the batter, making for softer pancakes.
• Bring a pan to medium-high heat. Only add batter to a hot pan. To know that the pan is hot enough, sprinkle it with a few drops of water. If the droplets skitter around, it's ready (it can take longer for a cast-iron pan to heat up, if you don't wait long enough the first pancake may stick). Add a drizzle of neutral vegetable oil (or vegan butter), and pour about 45 ml (3 tbsp) of batter into the pan. Use 60 ml (1/4 cup) to make 4 pancakes, 45 ml makes 5.
• Cook until bubbles form at the surface and that edges are dry ( 2-4 minutes ).
• Flip the pancakes and cook it until golden for approximately 2 minutes. Repeat the process for the rest of the batter, adding extra oil as needed between pancakes. Divide onto two plates, serve with maple syrup.

Nutrition Data (Per Serving)