I had vegan whole wheat pancakes topped with blueberry compote and Greek yogurt for breakfast this morning. I love making pancakes for breakfast, but I don't want to make a whole batch every time if I'm just making them for myself. The problem with pancake recipes is that they usually call for a whole egg, and the recipe serves at least 2, so it's awkward to halve the recipe. Vegan pancakes are simple to scale up or down, since I don't have to worry about using half an egg.
Vegan Whole Wheat Pancakes
serves 1 (makes 2 pancakes)
1/3 cup whole wheat flour
1 Tbsp ground flax seed
1/2 tsp baking powder
1/8 tsp baking soda (just a pinch)
pinch of salt
1/2 cup + 1 Tbsp milk of your choice
1 tsp sweetener of your choice (I used agave nectar)
Mix flour, baking powder, baking soda, and salt together in a small bowl. Mix in the milk and sweetener until a smooth batter forms. If you prefer thinner pancakes, add more liquid.
Heat a frying pan with a small amount of oil. Pour half the batter in and slightly spread it around into a circle. Cook the pancake until there is bubbles on the top, and the edges look cooked. Flip and cook the other side for about a minute.
Repeat with the remaining batter. Top with blueberry sauce, syrup, etc, and some Greek yogurt. Enjoy!
Blueberry Sauce
1 cup frozen blueberries
1 Tbsp sweetener of your choice (I used agave nectar)
Microwave in a microwave safe bowl for 1-2 minutes, or until the blueberries start to boiling and break down a bit. Pour on top of your delicious pancakes!
