Whole Wheat Oil-Free Pancakes - Baked
By Aden B. at Pantry Twenty.
Produce:
- banana
Pantry/Fridge:
- ground chia or flaxseed
- whole wheat flour, tapioca starch
- baking soda, vanilla extract, plant-based milk, apple cider vinegar
Makes 8 large pancakes
Ingredients
- 1 3/4 cups whole wheat flour
- 1 Tbs tapioca starch
- 1 tsp baking soda
- 1 3/4 cups soy milk^, more as needed
- 4 tsp apple cider vinegar
- 1 Tbs ground chia seeds^
- 1/4 cup mashed ripe banana (1 small)^
- 1 tsp vanilla extract
^ see notes below for substitutions
Instructions
1. In a large mixing bowl, sift 1 3/4 cups flour*, 1 Tbs tapioca starch and 1 tsp baking soda. Whisk to distribute evenly.
2. Line 2 oven trays with baking paper cut to size (or fitted baking mats) so that it lies flat (no overhanging edges), otherwise the batter won’t stay put. Preheat oven to 190degC fan-forced, with lined oven trays heating up inside.
3. In a large measuring jug or bowl, mix together 1 3/4 cups soy milk and 4 tsp apple cider vinegar. Mix in 1 Tbs ground chia seeds, then set aside for 5 min to thicken.
4. Meanwhile, mash banana to fill 1/4 cup then add it to the milk mixture, along with 1 tsp vanilla extract. Mix together until well-combined.
5. Add the wet mixture to the dry mixture in the large mixing bowl. Whisk together until just-combined. Do not over-mix, a few lumps is okay. The batter should be slightly thick rather than runny. Add 1-3 Tbs more milk as needed.
6. Remove one of the preheated trays from the oven. Working quickly, use a ladle or serving spoon to place batter onto the lined tray, forming 4 even circles. Return this tray to the oven and at the same time, remove the empty tray from the oven. Pour remaining batter onto this second tray, making a further 4 circles. Then return this second tray to the oven to join the first tray.
7. Bake for 6-9 min until pancakes look dry on the surface. When a tray is ready to flip, remove it from the oven and carefully flip pancakes, then return to oven for a further 5-6 min until lightly golden. Serve immediately with your choice of toppings. Leftovers can be stored in an airtight container in the refrigerator or freezer when completely cooled.
Notes:
^ Suggested ingredient substitutions:
1 3/4 cups soy milk = 1 3/4 cups almond milk or other plant-based milk
1 Tbs ground chia seeds = 1 Tbs flaxseed meal (leave for 10 min to thicken)
1/4 cup mashed ripe banana = 3 Tbs applesauce (or 2 Tbs oil + 1 Tbs sugar + extra milk)
* There will be approximately 1/4 cup of flakes of bran in the sieve/sifter once all the whole wheat flour is sifted. Keep this sifted-out wheat bran to use as a substitute for breadcrumbs by storing it in a container in the freezer for future use.
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