This morning I wanted to make vegan and gluten free pancakes. I found a recipe for banana pancakes that were gluten free, but not vegan so I attempted to modify using flaxseed meal. Epic fail – they came out of the oven slimy and gross.
I was so fascinated by this simple recipe, that I decided to give up vegan and go for gluten free only. I replaced the egg with a fat free egg substitute to make it a bit healthier. As these were baking I was pretty sure it was working, but when I took them out of the oven and tried to remove them from the pan I realized that they had not worked. They pretty much had the same texture as the flaxseed version pictured above: slimy and uncooked.
Fail #2. I may have thrown a little temper tantrum in my kitchen.
Then I decided to go back to vegan and call it quits on gluten free because it was obviously not working for me.
I have a bag of whole wheat flour in my cabinet, so I googled “vegan whole wheat pancakes.” I was still mad at the flaxseed meal and hung up on bananas, so I modified this Whole Wheat Pancake recipe to fit the ingredients in my pantry.
Vegan Whole Wheat Pancakes
- 1 banana
- 1 and 1/4 cup So Delicious Unsweetened Coconut Milk
- 1 tablespoon raw honey
- 1 cup whole wheat flour
- 2 tsp baking powder
- 1/4 tsp salt
Mash the banana to a puree. Add coconut milk and honey; mix well. Add flour, baking powder and salt; mix until smooth. Heat electric skillet or nonstick pan to medium high heat. Pour batter onto hot pan; cook until bubbly before flipping. Cook until golden brown. Makes 6 standard sized pancakes and two dog sized pancakes. (6 Weight Watchers Points Plus for 2 Pancakes) I served with Strawberry Puree.
Strawberry Puree
- 1 and 1/2 cups frozen strawberries (unsweetened)
- 1 tbsp Truvia Baking Blend
- 1/4 cup water
Thaw strawberries. Place in food processor and puree – I used my Ninja! Move from food processor to small sauce pan; add Truvia and water. Bring to soft boil and then remove from heat. It will be a think sauce, so if you prefer a more syrupy consistency add more water. Makes 2 healthy servings. (2 Weight Watchers Points Plus for half of the puree)
Despite the earlier failures, we ended up thoroughly enjoying our pancakes. So did our furry friends:)
