- Eggs (optional, can be replaced with flax eggs for a vegan option)
- Baking Powder
- Coconut Oil or Vegetable Oil for cooking
- Maple Syrup (for serving; optional but adds an SEO-friendly keyword)
- Vanilla Extract (to enhance flavor and attract search traffic)
Incorporate these ingredients into your recipe to ensure it caters to dairy-free, whole wheat, and vegan preferences. Utilize keywords like "non-dairy", "organic", "vegan", and "whole wheat" to boost the visibility of your content in search engine results.
Looking for a fluffy, wholesome breakfast that's both dairy-free and packed with whole grains? Look no further! This recipe for dairy-free whole wheat pancakes will take your morning routine to the next level. Made from simple ingredients like almond milk, mashed bananas, and whole wheat flour, these pancakes are not only delicious but also nutritious.
**Ingredients:**
- 1 cup whole wheat flour
- 3 tablespoons sugar (adjust according to taste)
- 2 teaspoons baking powder
- Pinch of salt
- 1 large egg (or flax egg alternative; see note below for details)
- 1 mashed ripe banana (about 8 ounces or about half a large banana)
- ½ cup unsweetened almond milk (or any other dairy-free milk alternative)
- 2 tablespoons vegetable oil or melted coconut oil
- Cooking spray or additional oil for greasing the pan
**Optional Toppings:**
- Fresh berries
- Maple syrup
- Whipped coconut cream
- Chopped nuts or seeds
### Steps to Make Your Dairy-Free Whole Wheat Pancakes:
1. **Prepare the Dry Ingredients:**
- In a large mixing bowl, combine 1 cup of whole wheat flour, 3 tablespoons of sugar (adjust as needed), 2 teaspoons of baking powder, and a pinch of salt. Mix well to ensure there are no lumps.
2. **Mix the Wet Ingredients:**
- In a separate medium-sized bowl, mash one large ripe banana until smooth.
- Add ½ cup of unsweetened almond milk (or your preferred dairy-free milk) and 2 tablespoons of vegetable oil or melted coconut oil to the mashed banana. Stir well.
3. **Combine the Dry and Wet Ingredients:**
- Pour the wet ingredients into the dry mixture in the large bowl. Mix until you have a smooth batter without any lumps.
- If using, gently mix in one flax egg (1 tablespoon of ground flaxseed mixed with 3 tablespoons of water) as an alternative to the egg.
4. **Allow the Batter to Rest:**
- Let the batter rest for about 5-10 minutes. This helps the ingredients meld together and creates a lighter texture in your pancakes.
5. **Preheat Your Pan:**
- While your batter is resting, preheat a non-stick skillet or griddle over medium heat. Lightly grease the pan with cooking spray or a small amount of oil.
6. **Cooking the Pancakes:**
- Using a â…“ cup measuring scoop or a tablespoon, pour the batter onto the hot pan.
- Cook each pancake for about 2-3 minutes on one side until bubbles form and the edges start to look dry.
- Flip the pancakes over carefully and cook for an additional 1-2 minutes, or until golden brown.
7. **Serve Hot:**
- Serve your pancakes immediately while they are still warm. Top with fresh berries, a drizzle of maple syrup, whipped coconut cream, or chopped nuts and seeds if desired.
### Tips for Perfect Pancakes:
- For extra fluffy results, use an electric mixer to blend the batter before cooking.
- To make pancakes more nutritious, consider adding finely chopped fruits like blueberries or bananas directly into the batter.
- Experiment with different types of milk alternatives to find your favorite flavor profile.
By following these detailed steps, you can enjoy delicious dairy-free whole wheat pancakes that are both tasty and good for you. Perfect for a cozy weekend breakfast or a quick weekday meal!