Bake-Better Fluffy Healthy Pancakes

Recipes
Bake-Better Fluffy Healthy Pancakes

These traditional but healthy pancakes are not only fluffy and packed with flavour but have an added punch of fibre, protein and omegas.  Traditional Fluffy Healthy Pancakes are the perfect plant based gluten free vegan breakfast, providing prebiotics for probiotic gut health.

You won't believe how great these pancakes are – in fact, we've yet to taste a better pancake recipe! 

A great one to make with children (our own little ones are amazed to have a "pancake parlour" at home)! Watch out though – the neighbourhood kids will soon be telling everyone that your house has the best pancakes, and you may have more healthy little visitors than you know what to do with!

 

Serves: 8  |  Prep Time: 5 minutes   |  Cooking Time: 15 minutes

INGREDIENTS

1 1/4 cups all-purpose flour

2 tbsp Bake-Better

3 ½ teaspoons baking powder

1 teaspoon salt

1 tablespoon coconut sugar (raw or white also fine)

1 ¼ cups soy milk

1 tablespoon of flax seeds with 3 tablespoons of water

3 tablespoons nuttelex, melted

1tsp vanilla essence

 

Optional toppings

Fresh blueberries, strawberries, banana

 

METHOD

Blend all ingredients until smooth.

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the soy milk, flaxseed and 3 tablespoons of water, and melted nuttelex; mix until smooth.

Heat a lightly oiled frying pan over medium-high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides.  Serve hot and top with your favourite toppings. Enjoy.

 

NOTES:  WHY ARE MY PANCAKES FLAT AND NOT FLUFFY?

OVERMIXING: Overmixing your pancake batter will deflate a lot of the air bubbles in your batter, making it difficult for your pancakes to rise into the light and fluffy pancakes you want (the video in my recipe section is an example of this!). Secondly, it’ll develop gluten. And too much gluten will result in a tough, chewy pancake.

BAKING POWDER:  baking powder typically has a shelf life of 9 to 12 months. Check your baking powder is still fresh by simply stirring half a teaspoon of baking powder into a cup of water. If you 

see an immediate reaction (it’ll fizz up) then it’s still good to use. If not, you should consider replacing it.

HUMIDITY:  a very humid kitchen results in a runnier batter, which means less fluffy pancakes. Try putting your batter in the fridge for 10-15 minutes.

LET YOUR BATTER REST:   Letting your batter rest before cooking allows the starch granules in the flour to expand resulting in an airier pancake.

 

 

Recipe by Plant Science