Make classic light and fluffy pancakes vegan with this easy recipe. Try them topped with your favorite nut butter, maple syrup and fresh berries for a satisfying breakfast.
Make-Ahead Tip: The mixture of dry ingredients can be stored airtight for up to 1 month; the batter can be refrigerated for up to 1 day; cooked pancakes can be frozen airtight, in a single layer, for up to 3 months. Reheat in the microwave or oven.
Tip: White whole-wheat flour, made from a special variety of white wheat, is light in color and flavor but has the same nutritional properties as regular whole-wheat flour.
1 1/2 starch, 1 fat