Everyone needs a great pancake recipe.
I’ve experimented with lots of pancake recipes over the years since my siblings and I learned to make them from my mom when we were young, and I had to replace the milk and eggs with vegan ingredients. I’ve tried using gluten-free flour, applesauce, and bananas, and have settled on a pretty solid recipe using whole wheat flour. Like my biscuit recipe, I throw in some matcha for colour and energy, and it goes great with bananas and chocolate chips.
2 c whole wheat flour*
2 tsp baking powder
1/4 tsp salt
2 tsp matcha
2 c non-dairy milk (I prefer rice)
3 tbsp oil, preferably coconut
2 tsp vanilla extract
1 tbsp maple syrup
1/4 c dark chocolate (or other non-dairy) chips
Mix dry ingredients. Mix wet ingredients separately. Mix wet ingredients into dry; the dough should still drip off the spoon. Add chocolate chips. Rest the dough while warming griddle to medium or medium high heat. Drop the dough by 1/4 c full. Cook a few minutes per side, and flip when edges are dry and bubbles start forming.
Serve with maple syrup – I like 1 sliced banana with each serving. Makes about 10 pancakes.
*If you use a lighter flour, you should have more in quantity.
Tip: If you want to add berries, I suggest them as a topping instead of putting them in the batter, as they tend to burn and ruin the party for all the other pancakes.
