Whole Wheat Pancakes

Whole wheat pancakes – Now for your days off, here’s a real treat, pancakes made with whole wheat flour. What I love about this recipe is that it teaches you how to cooking is all about chemistry; you get to combine soya milk (this doesn’t work with other milks) with cider vinegar (You can use other vinegars but be mindful not to choose a vinegar that is too strong in taste like balsamic for instance for this recipe) to create a buttermilk type consistency to add to the dry ingredients. Permitting you to leave out the need for adding in any margarine, eggs or oil. Meaning you really can make your pancakes and eat them especially with only 4.1g of fat per half batch and a whopping 14.6g of protein and 9.3g of fibre thanks to the whole wheat flour that hasn’t been stripped of all it’s goodness. Any pastry whole wheat flour will do for this recipe, just make sure not to use bread flour, that’s too hard a consistency. And replace the maple syrup with agave as on this side of the world as it is more affordable and accessible. If you prefer your pancakes thinner; more crepe like, just add in extra soya milk. And if you prefer them more american to stack, reduce the amount of soya milk.