This hearty batter makes flavorful and satisfying pancakes or waffles. Top with your favorite buttery spread and syrup or jam. The pancakes and waffles made from this recipe work especially well with fruit-based toppings. If you are in the mood for something really special, try our quick fruit syrup tip (see below).
Ingredients
- 1 cup Buckwheat, oat, or whole wheat flour
- 3/4 cup Whole wheat pastry flour
- 3/4 tsp Baking soda
- 1 Egg substitute
- 2 tbsp Sweetener (honey, syrup, molasses, or sugar)
- 1/3 cup Sunflower oil
- 1-2/3 cups Soy milk
- 1/4 cup Chopped nuts (optional)
Instructions
- Preheat the waffle iron or pancake griddle.
- Combine the dry ingredients in a medium mixing bowl.
- Combine the liquid ingredients in a large mixing bowl.
- Combine the dry ingredients with the liquid ingredients and mix until just consistent. Avoid over-stirring.
- For pancakes, pour the batter into 3 to 4-inch circles on a hot griddle, and cook them until bubbles appear on the surface and the edges start to look dry (about 2 minutes). Flip and brown the other side for another minute or so.
- For waffles, pour the batter into a waffle iron and cook until the iron has nearly stopped steaming.
Tips
- To make a quick fruit syrup, heat some of your favorite preserves in a sauce pan with a small amount of water. Stir constantly and remove from the heat after it reaches a simmer for about 30 seconds. This technique quickly makes an excellent tangy syrup topping.
- If you don’t have an egg substitute handy, you can use a tablespoon of flax seed mixed with 1/4 cup of water, or a tablespoon of corn starch mixed with 1/4 cup water.
- If you would like to add nuts for crunch-factor, we recommend chopped pecans, walnuts, or cashews.
