Wednesday, January 02, 2008
Healthy pancakes may sound oxymoronic, but actually they are very possible.
Pancakes are a favorite breakfast food for many of us, and if they can be made healthy, while retaining all of the fluffy, yummy goodness that we love, then why not?
My first step to making pancakes healthier while adding to the taste factor starts with substituting the all-purpose flour with whole wheat pastry flour. The improvement in taste is remarkable because the whole grain adds a rich nuttiness. Whole wheat pastry flour, which is made from a light whole grain, is low in gluten and a perfect substitute for all-purpose flour in most baked goods, other than delicate cakes and breads. At the same time it also adds to the nutritive value of any food it goes in because it contains large amounts of fiber and protein.
Flax seed powder mixed with water substitutes for eggs here, and I use soy milk instead of dairy - all healthier options than the ingredients one would normally use while making pancakes. I also use canola oil instead of butter, and the difference is...well, there is none.
My Whole Wheat Pancakes are decadence for breakfast- and they prove that delicious food can be good for you, and vice versa.
Whole Wheat Vegan Pancakes
1 1/2 cups whole wheat pastry flour
3 tbsp sugar
1 1/2 tsp baking powder
1/4 tsp salt
Mix the dry ingredients well and set aside.
1 1/2 cups soy milk
2 tbsp flaxseed meal mixed with 6 tbsp water
3 tbsp canola oil
1 tsp vanilla extract (optional)
Mix together the wet ingredients and add to the dry. Mix gently until the dry ingredients are just moistened. There should be some lumps remaining in the batter.
Heat a nonstick or cast-iron griddle. Smear lightly with a few drops of canola oil. Pour about 1/4 cup of the batter on the griddle and let it cook until bubbles appear at the top of the pancake and the underside is golden-brown. Flip over with a spatula and cook the other side until it is lightly browned.
Serve hot with a pat of vegan spread and maple syrup.