vegan harvest pancakes

As I’ve mentioned before, I love to start my weekend off with pancakes. I do like to mix it up, though, and lately I’ve been all about these whole grain and nut pancakes. These pancakes just happen to be oil-free and don’t use any white flour at all; packed with oats, pecans, and whole wheat flour, they’re hearty without being dense.

I’m certainly not allergic to or nervous about gluten, but I do love to substitute ground oats for some of the white flour called for in a recipe whenever I think I can get away with it. (Oats are good for you, right?) These pancakes are no exception. Due to their lower gluten content, these are more delicate than my standard pancake recipe, so I recommend keeping them on the small side to facilitate flipping. Medallion pancakes are pretty stinkin’ cute, though, so I really don’t consider that a drawback! If you’re impatient and have two frying pans, though, you might want to make them two-at-a-time.

This batter browns quickly, so keep the heat lower than you usually would; a slightly low medium heat should be just fine. If you’re an obsessive multi-tasker like I am — always wandering away from the stove to find coffee or set the table or get dressed, and sprinting back to flip your pancakes just in the nick of time — just cool your heels while you make these. They cook up fast, I promise!

And don’t worry, these aren’t even remotely dense — they’re tender and fluffy, just as all pancakes should be.

 

Whole Grain and Nut Pancakes
Author: 
Recipe type: Breakfast
Cuisine: American
Serves: 2-4
 
Ingredients
  • ¾ c rolled oats
  • ¾ c whole wheat flour
  • 1 Tbsp baking powder
  • ½ tsp salt
  • ⅓ c pecans
  • 1 c unsweetened vegan milk
  • ½ c banana
  • 3 Tbsp sugar
Instructions
  1. Pulse oats in food processor until they’re the texture of quick oats. Transfer to a large bowl.
  2. Pulse pecans in food processor until finely chopped. Add to oats.
  3. Add flour, baking powder, and salt to oat mixture; whisk well.
  4. Pulse vegan milk, banana, and sugar in food processor until smooth.
  5. Fold wet mixture into dry mixture until dry ingredients have been moistened.
  6. Heat an ungreased, nonstick skillet over medium heat. It’s hot enough when a drop of water flicked across the surface immediately sizzles.
  7. Pour ¼ cup of batter into the center of the pan. Cook until the edges start to look dry.
  8. Flip and cook the other side until golden.
  9. Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
  10. Repeat until remaining batter is used up.
  11. Serve with vegan butter, pure maple syrup, and toasted pecan pieces, if desired.