Wheat Starch Pancakes

How to make vegan pancakes using your leftover wheat starch!

This recipe has you create thick and fluffy pancakes using wheat starch, a byproduct of making seitan from scratch. These pancakes are so delicious you'll be wishing you had more wheatstarch so you can keep making them!

Print Recipe

CourseBreakfast

CuisineAmerican

Servings

Calories471kcal

Ingredients

Wet Mix

2 Cups Wheat Starch Leftover from making Seitan
⅓ Cup Oil Avocado Oil, Vegetable Oil, ect
1 tbs Vinegar
1 ½ tsp Vanilla Optional, for sweet pancakes.
Skip this if you are making okonomiyaki

Dry Mix

1 ½ Cup Wheat Flour All Purpose Flour works, but you get a fluffier result with Bread Flour
1 tsp Baking Soda
1 tsp Salt
1 tsp Sugar

Optional for Making Okonomiyaki (Vegetable Pancakes)

2 Cups Chopped Vegetables Optional for making okonomiyaki.
Thinly cut carrots, mushrooms, kale, green onion, leeks, garlic, ginger, really any vegetable you have on hand are great in these savory mushroom pancakes.
Tofu, TVP, and soy skin are great mix ins that also add some protein.
Okonomiyaki Sauce For Topping the cooked vegetable pancakes
Vegan Mayo For Topping the cooked vegetable pancakes

Instructions

Mix together the wet ingredients in one bowl and the dry ingredients in another.
Pour the wet ingredients in with the dry ingredients and mix to combine
If making okonomiyaki chop your vegetables and mix them directly into the batter
Heat a frying pan on medium high heat. Add a small about of oil (1 tbs) to the pan to help prevent sticking
Pour about roughly 1 cup of batter into the pan. Flip after about 2-4 minutes or until the pancake starts to form small bubbles in the center and it is flippable.
Flip the pancake and cook for another minute until golden brown
Repeat for the rest of the batter

Video

Nutrition