Name: Vegan 100-Percent Whole-Wheat Pancakes
Total time: PLACEHOLDER
Ingredients: 2 cups (11 ounces/312 grams) whole-wheat flour; 2 tablespoons packed organic brown sugar; 2 teaspoons baking powder; ½ teaspoon baking soda; ¾ teaspoon salt; 2½ cups plant-based milk , room temperature; ¼ cup coconut oil , melted and cooled, plus 2 teaspoons coconut oil; 2 tablespoons lemon juice; 2 teaspoons vanilla extract

Why This Recipe Works

Many whole-wheat pancakes call for a mix of whole-wheat and all-purpose flours, but we found that we got an even better (and more nutritious) result using only whole-wheat flour. That's because whole-wheat flour doesn't contribute to gluten development to the degree that white flour does, so our pancakes were ultratender. To replace the usual egg, we tried multiple substitutes, but all they did was weigh down our pancakes. In fact, we found that, unlike with our Classic Pancakes, which became pasty and mushy without any substitutes, we liked the whole-wheat pancakes best with no egg replacers. The whole-wheat flour is high in protein, so it's hefty enough to support a crumb that's made fluffy by just the right combination of baking soda and lemon juice. For the best flavor, we recommend starting with a freshly opened bag of whole-wheat flour or one that you've stored in the freezer.

Before You Begin

The pancakes can be cooked on an electric griddle. Set the griddle temperature to 350 degrees and cook as directed.

Instructions

Adjust oven rack to middle position and heat oven to 200 degrees. Set wire rack in rimmed baking sheet and place in oven.

Whisk flour, sugar, baking powder, baking soda, and salt together in large bowl. Whisk milk, ¼ cup melted oil, lemon juice, and vanilla together in second bowl. Make well in center of flour mixture, add milk mixture to well, and whisk until smooth.

Heat 1 teaspoon oil in 12-inch nonstick skillet over medium heat until shimmering. Using paper towels, carefully wipe out oil, leaving thin film of oil on bottom and sides of pan. Using ¼-cup measure, portion batter into pan in 3 places. Cook until edges are set, first side is golden, and bubbles on surface are just beginning to break, 2 to 3 minutes.

Flip pancakes and continue to cook until second side is golden, 1 to 2 minutes. Serve immediately or transfer to wire rack in oven and tent loosely with aluminum foil. Repeat with remaining batter, using remaining oil as necessary.