RECIPE TRY OUT: whole wheat and vegan, poppy seed pancakes

I had a free day this week, and even though I love having porridge for breakfast, I was craving something else. That is why I wanted to make myself some pancakes, but I didn’t have any bananas in the house. I did however have a small jar of aquafaba in my freezer, which is also the first tip I want to give you:

TIP: if you use a can of chickpeas, catch the liquid and freeze in small jars, this way you will always have some aquqfaba on hand to make pancakes or vegan meringues

Seeing that it was a Thursday, I didn’t want to make these unhealthy, so I searched for a whole wheat recipe and added some poppy seeds myself. I didn’t completely follow the recipe I found, so I will take you through the adjustments that I made! The original recipe can be found HERE.

Ingredients:

  • 120 mL of soy milk
  • ½ a tbs. of lemon juice, optionally also the zest of the lemon to turn these into lemon and poppy seed pancakes!
  • 10 grams of sugar (I suggest adding a bit more if you like your pancakes sweet)
  • 20 grams of aquafaba, the brine from a can of chickpeas
  • 60 grams of whole wheat flour
  • ½ tsp. of cinnamon
  • ¼ tsp. of baking powder and baking soda
  • A pinch of salt
  • ½ tbsp. of poppy seeds
  • Some oil to grease your pan

Instructions:

  1. Add your soymilk and lemon juice to a glass and let curdle for around 5 min
  2. Mix your sugar and aquafaba together until it is foamy
  3. Mix your dry ingredients together
  4. Add the soymilk to the aquafaba mix, and stir, then add your dry ingredients and stir until just combined
  5. Add some sunflower oil to your pan and heat it to medium heat
  6. Scoop some batter into the pan and sprinkle on some poppy seeds onto the batter, flip when the bottom is cooked and bake on the other side
  7. Enjoy!

 

TIP: I decreased the amount of sugar in these pancakes, so I suggest serving them with some kind of syrup, because these are not that sweet

Whole wheat pancakes from above

I really enjoyed this recipe, especially the texture of the pancakes. I think the poppy seeds add a fun bit of crush, but if you don’t have any, you can of course omit them. I also think that omitting the oil from the batter, which was included in the original recipe, did not make a big difference, these were soft and fluffy anyway!

Whole wheat vegan pancakes cut

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