How to make vegan pancakes | Plain pancakes and Carrot Cake Pancakes

Hey Guys,

Justin and I are back tonight with a really exciting video series! This week I teamed up again today with fellow weight-loss champ Justin Weber to bring you SUPER easy and DELICIOUS healthy recipes. Today we are back with the second day of our first ever FOOD WEEK! This week we will be posting a new video for 4 days straight. We are planning to do a video roll out like this every season! This week we will bring you new foods every day with a fall theme! Today we are focusing in on healthy pancakes. Today we’re making pancakes two different ways! Justin and I have lost a WHOPPING 400 + pounds when you combine our weight-loss numbers together! Justin and I met online after we were both featured in the Kenosha Newspaper for our significant weight-loss. Justin has lost a total of 175 pounds by changing his eating habits and incorporating exercise. He has an instagram where he shows off his cooking skills and shares low calorie vegetarian and vegan recipes.
You can find him on instagram @gettinghealthy_on_goodfood
Let us know if you want us to do more videos like this in the future in the comments below!! I love you guys!

X O

– Drew

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RECIPE:

No Frills Pancake Recipe

1 cup all-purpose flour (can use wheat)
1 Tbl sugar
2 Tbl baking powder
⅛ tsp salt (a grandma’s pinch)
1 cup milk (dairy or nut milk)
2 Tbl vegetable oil or melted butter
1 tsp vanilla

Whisk together dry ingredients in a bowl then add all wet ingredients and mix using a spatula. You want all ingredients incorporated but not smooth or over mixed. Why? Overmixing creates too much gluten and will result in a rubbery or tough pancake. The less you mix the more tender and light your pancakes will be! Measure out ½ cup batter onto oiled skillet, griddle, or frying pan.
*If you want to use buttermilk reduce baking powder to 1 Tbl and add ¼ tsp baking soda.

Carrot Cake Pancakes

1 cup all-purpose or whole wheat flour (I love Montana Wheat Natural White)
2 tsp baking powder
½ tsp baking soda
¾ tsp cinnamon
¼ tsp nutmeg
¼ tsp ginger
2 Tbl sugar
¼ tsp salt
1 cup buttermilk (add 1 Tbl apple cider vinegar to milk, mix, and let sit for 10 minutes)
1 tsp vanilla
¼ cup unsweetened applesauce
4 carrots finely shredded

Shred carrots using a microplane or box grater. Set aside. In a bowl whisk together dry ingredients and spices. Mix together buttermilk, applesauce, and vanilla then add to dry ingredient bowl. Using your spatula fold in wet ingredients until no large dry patches remain. Add in shredded carrots and continue to fold ingredients together until carrots look well incorporated. Measure out ½ cup batter onto oiled skillet, griddle, or frying pan.
*Adding in pecans to the mix gives the pancakes and even more carrot cake flavor!
**When using buttermilk or other acidic liquids in baked goods you need to use baking soda. Why? The baking soda neutralizes the acid so that the baking powder can use its magic to make your goodies rise. Without neutralizing the acid your finished product will have an “off” flavor to it from the baked in acid.