Hello my fellow bakers!
How's the week going? Baking a lot or trying to control that sweet tooth that always keeps us asking for more?
As for me, I'm behaving a lot after some crazy days of sugar coma and chocolate overdose and only baked this past weekend.
Like I said in the last post I love to prepare special breakfasts on Sundays and this time it was the turn for some healthy, low-fat and sugar-free vegan pancakes. They are fluffy, with a very soft crust, a spongy texture and quite tall...just the way I like them! These pancakes make perfect for a weekend brunch and taste so good with sliced bananas, fresh berries and maple syrup. Pure YUM. Trust me. Now onto the recipe!
Receta en español aquí!
(Yield: 8 to 10 pancakes)
1 cup whole wheat flour.
1 cup unbleached white flour.
1 tbsp plus 1 1/2 tsp baking powder.
1/4 tsp salt.
1 cup soy milk.
1/4 cup water.
3 tbsp maple syrup.
2 tbsp sunflower oil.
2 tsp liquid vanilla extract.
1 cup blackberries.
Pure maple syrup.
In a medium bowl, sift together the whole wheat flour, white flour, baking poder and salt.
Stir with a whisk until all dry ingredients are combined.
Whisk the soy milk, water, maple syrup, oil, and vainilla in a separate bowl until well blended.
Pour into the dry mixture and stir only until the batter is smooth.
Oil a griddle or heavy skillet (with the help of a brush will be better) and heat.
Pour about 1/4 cup of the batter on the griddle to make each pancake, make sure you leave enough space between pancakes. Let the batter set a few seconds before flipping.
When bubbles start to form on the top of the pancakes and the edges just begin to dry, flip them over and cook the other side about a minute, until lightly browned.
Keep track of your griddle's temperature, you don't want your pancakes to be one side burnt and the other side half-cooked.
Serve with warm maple syrup and blackberries. You can also throw in some sliced bananas on top or any other fresh fruit like strawberries, raspberries, etc...and pour over warm melted chocolate...delish!!! :-)