High Fiber Vegan Pancake Recipe
Tender and fluffy whole grain vegan pancakes.
Servings: 9 5 inch pancakes
Calories: 109kcal
Equipment
- 1 large mixing bowl
- 1 Blender
- 1 large frying pan
Ingredients
- ¾ cup whole wheat flour
- ½ teaspoon salt
- 2 tablespoon extra virgin olive oil or neutral fat. See note.
- ¼ cup rolled oats
- 2 teaspoon chia seeds
- 1½ cup water
- ¼ cup quinoa about ⅔ cup cooked quinoa
- 2 teaspoon baking powder
Instructions
- Cook ¼ cup quinoa quinoa. See note.
- Mix ¾ cup whole wheat flour, and ½ teaspoon salt in large bowl.
- Add 2 tablespoon extra virgin olive oil, mix with fork until crumbly and the clumps are about the size of peas.
- Blend 1½ cup water, ¼ cup rolled oats, and 2 teaspoon chia seeds until smooth. Add cooked quinoa and pulse until quinoa is fairly well processed.
- Make a well in the dry ingredients and add the liquid. Stir just until mixed.
- Let rest for 15 minutes to allow grains and seeds to fully hydrate.
- Stir in 2 teaspoon baking powder.
- Heat a lightly oiled, heavy (non-stick) frying pan over medium high heat.
- Cook over medium high heat.
- Flip with confidence, and continue to cook until golden brown on both sides.
- Serve with syrup or jam and optional peanut butter.
Notes
I use Pompeian Smooth olive oil which has a mild flavor. If you have flavorful olive oil, you might want to use a more neutral fat or oil.
This is a good way to use cooked quinoa.
If you don't have any cooked quinoa you can use one of these recipes to make fluffy quinoa.
- It's important to rinse quinoa to remove the natural bitter coating.
- I like to cook quinoa in a pressure cooker for 1 minute with about ¼ cup water and allow the pressure to release naturally.
- On the stovetop, cook ¼ rinsed quinoa in bit less than ½ cup of water. Bring to a rolling boil over medium high heat, then reduce to a simmer, and cover for 15 minutes.