These Golden Wheat and Molasses pancakes are also eggless, oil and dairy free!
Eggless?
I unintentionally discovered this recipe last year at Easter time after I realized I had hardboiled all of our eggs for decorating and had none left over for my pancakes. I was also out of my go to egg substitution of applesauce. As I was already halfway through combining my ingredients, I figured I’d just keep going and see what happens. The result ended with a very pleasant surprise and I have been making them frequently ever since.
Yesterday, I found myself out of eggs again. This time due to the COVID-19 supermarket craze, which left the egg section of our store barren this week.
But have no fear if you find yourself in the same eggless situation, you can still enjoy these pancakes! And if you happen to follow a vegan diet, these pancakes are for you.
The stickiness from the wheat flour and flax keep these cakes well intact, resulting in a beautiful golden pancake with a nice amount of fluff. These are not super-sweet pancakes, but the infused molasses camouflages the whole wheat taste a bit and adds some sugary goodness. Topped maple syrup complements them very well if you need to satisfy your morning sweet-tooth. My kids, however, will actually gobble these up just plain or with a little butter.
Blackstrap Molasses
I use Plantation Organic Blackstrap Molasses for these pancakes. This is the darkest of the molasses as a result of the third boiling of sugarcane/sugar beets. It also provides the strongest flavor and a few more vitamins and minerals compared to using a white sugar. You could use a lighter molasses to yield a sweeter pancake. Stay tuned for the next post to learn more about molasses, not just the sugar of yesterday.
Of note, the pancakes did not stick to my non-stick griddle but if you are using something different, you may need to put some oil or butter in the pan.
I hope you enjoy these Golden Wheat and Molasses pancakes!
Golden Wheat and Molasses Pancakes
Equipment
- griddle
Ingredients
- 2 cups whole wheat flour
- 1/4 cup ground flax seed meal
- 1/2 cup old-fashioned rolled oats ok to use 1/2 cup cooked steel cut oats
- 1 tsp salt
- 4 tsp baking powder
- 2 tbsp molasses ok to substitute brown sugar but will change overall flavor
- 1 tsp vanilla
- 2.5 cups non-dairy milk I use soy; also ok to use dairy milk if you prefer
Instructions
- Heat griddle to 350 deg F or medium heat over stove
- Mix whole wheat flour, flax seed meal, salt and baking powder. If you are using old fashioned instant oats, add and mix with the dry ingredients. If you are using steel cut oats, cook them first then add at the same time as wet ingredients as part of step 4.
- Add molasses and vanilla to the milk and stir until mixed. This allows for even spread of the molasses and vanilla otherwise it may clump in only one part of the mix.
- Add wet ingredients to dry and mix until combined with minimal lumps.
- Use 1/4 cup to scoop batter onto griddle
- Cook for 2 minutes on the first side, you should see some bubbles. Flip and cook 1.5 minutes on side 2.
