Nut and Grain Pancakes |whole food plant based | oil free cooking | breakfast pancakes| whole grain

almond flour

🥗Healthier: oat flour

💰Cheaper: all-purpose flour

Oat flour is less expensive and gluten-free.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk reduces calories while maintaining moisture.

honey

🥗Healthier: maple syrup

💰Cheaper: sugar

Maple syrup adds flavor and is a natural sweetener.

mixed nuts

🥗Healthier: seeds

💰Cheaper: peanuts

Seeds provide similar crunch and nutrition at a lower cost.

Activate the flax seeds by combining 2 tablespoons of ground flaxseed with 6 tablespoons of water in a bowl and let it sit for a few minutes until it becomes gel-like.

Measure out 1 cup of whole wheat pastry flour by scooping it into a measuring cup and leveling it off.

Add 1.5 teaspoons of baking powder and 0.5 teaspoons of baking soda to the flour and mix well to avoid pockets of baking soda.

Finely chop 0.25 cup of walnuts in a food processor and set aside.

Add 0.5 teaspoons of salt to the flour mixture and mix thoroughly.

In a separate bowl, combine 1 cup of almond milk with 2 teaspoons of apple cider vinegar and let it sit to create a buttermilk effect.

Add 1 teaspoon of vanilla extract and 2 tablespoons of date sugar to the almond milk mixture and stir.

Combine the wet ingredients with the dry ingredients and mix until just combined, being careful not to overmix.

Preheat a griddle to 350-375°F without using oil.

Pour about a third of a cup of batter onto the griddle and spread it out slightly.

Sprinkle some finely chopped walnuts on top of the batter before it cooks.

Cook until bubbles form on the surface, then flip and cook until golden brown on the other side.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens