My husband really loves pancakes but didn’t have them because it had oil and all-purpose flour until today when I served him with these guilt free vegan pancakes. And for my vegan friends I simply scraped off the egg.

These turned out so amazingly delicious.

Preparation Time: 40 mins        Cooking Time: 5 mins (for each pancake)        Makes: 10

All you need:

• Whole Wheat flour – 1 cup
  
• All-Purpose flour – ¼ cup
  
• Brown Sugar – ¼ cup
  
• Honey – 1 tbsp
  
• Vanilla Extract – 1 Tsp
  
• Buttermilk – 1 ¼ cup
  
• Baking Powder – 2 tsp
  
• Baking Soda – 1 tsp
  
• Salt – a pinch
  
• Unsweetened Applesauce – ¼ cup
  
• Banana – ½
  
• Blueberries – 20- 25
  
• Semi-Sweet Chocolate chips (optional)
  

A Few Tips:

1. If you do not have buttermilk at home, you could simply make it at home. All you need is milk and vinegar. Add 1 ¼ tsp apple cider or normal vinegar to 1 ¼ cup milk. Let it sit for 10 mins. I always use this method to make buttermilk instead of buying it.
   
2. These pancakes are heavier than the ones we make only with all-purpose flour.
   
3. As we are adding whole wheat flour and brown sugar, the pancakes will turn out to be darker in color as compared to the ones made with all-purpose flour and regular granulated sugar, so there’s nothing to worry about. J
   

Method:

• Once you have prepared the buttermilk add unsweetened applesauce and mix well.
  
• Add vanilla extract, brown sugar and honey. Mix well until honey is dissolved.
  
• In a separate bowl, add whole wheat flour, all-purpose flour, baking powder, baking soda and salt. Mix until combined.
  
• Now combine the wet ingredients with the dry ingredients with a few strokes.
  
• Mash up ½ a banana and add it to the batter. Just gently stir in the batter. Do not overmix.
  
• Cover the batter with some plastic wrap and refrigerate for 30 minutes.
  
• After 30 minutes, take out the batter and add the blueberries and chocolate chips and just combine.
  
• Heat a skillet over medium heat. Add just a few drops of oil on the skillet and spread it.
  
• Add about ¼ cup of the batter on the skillet and let it cook until you see bubbles on the surface on the pancake (takes about 2 mins).
  
• Carefully and gently flip the pancakes and continue cooking the other side until golden brown.
  
• Serve them as it is or with maple / blueberry syrup.
  
• Do try these and let me know how they turned out.