Vegan Whole Wheat Pancake (Immersion Whisk) [Immersion Blender]
Feel free to personalize this simple vegan pancake recipe to your own taste preferences.
Ingredients
- 1 ½ cups (360 ml) Cashew Milk
- 1 cup (160 g) whole wheat flour, if using Vitamix ground whole wheat flour increase to 1 1/2 cups (240g)
- 1 Tablespoon baking powder
- 2 Tablespoons maple syrup
- ½ teaspoon ground cinnamon
Directions
- Place all ingredients in the order listed into an appropriately-sized container. We prefer the 32-ounce Immersion Blending Jar.
- Submerge the immersion blender below the surface of the liquid, or as close to the ingredients as possible.
- Start the immersion whisk on its lowest speed, then slowly increase to its highest speed. Move the immersion whisk around, including up and down, to whisk the ingredients for approximately 45 to 60 seconds, or until desired consistency is achieved.
- *If using fresh ground whole wheat flour. Let the mixture hydrate in the refrigerator for about 1-2 hours before using. You can also make this the day before, let hydrate overnight so that it's ready to use right in the morning.
- Leigh-Anne's Nutrition Tip:Made with simple ingredients, this is a healthy alternative to many of those box pancake mixes.
Chef's Notes
- The 32-ounce Immersion Blending Jar is specifically designed for the maximum flow of ingredients, while minimizing the amount of splash normally associated with immersion blenders. We suggest using the 32-ounce Immersion Blending Jar whenever the recipe allows. It works especially well on smoothies, shakes, and other liquid-style recipes when combined with the power of the Vitamix Immersion Blender.