- 1 ½ cups whole wheat flour
- ½ tsp baking soda
- 1 tsp baking powder
- 1 tbsp date paste
- 1 ½ cups soymilk or water
Mix together the dry ingredients and then stir in the wet ingredients. If the batter is too thick, add 1 tbsp of water at a time until you reach the desired consistency.
Pour a ladle full of batter onto a hot pan and cook over medium heat, turning once when the edges begin to brown and bubbles appear on top of the pancake. Serve hot
Variation– You can also add mashed bananas (not recommended) to the batter for banana pancakes.