Today’s post is the result of some trial and error. And when it comes to food, these are the best kind of results there are.
So uh, who has two thumbs and is amazing at making pancakes?…
Now I don’t know about you, but I think that when it comes to breakfast foods we vegans get the short end of the stick. Yes healthy pizzazzed-up oats are delicious, and anything with peanut butter is a winner, but what else do we really have to pick from? Granola, soy yogurt, and fruit? All of the above options are honestly great, but when it comes to stick to your ribs sunday brunch what do we really get? I feel like it’s either elementary or so extravagant (like the french toast recipe on the side of the So Delicious flavored coconut milks, or the curried tofu “eggs” in the Vegan Breakfast Plate
at M.Henrietta in Chicago) that we’ve lost touch with the good ol’fashioned American staple: Pancakes.
This may not be true in your vegan kitchen, but it certainly is in mine. Growing up spending winters at a ski mountain has really imbedded the importance for hearty and delicious breakfast foods during the snowy seasons. So you can only imagine my desire to reintroduce the pancake to my vegan life.
Last week I tried to recreate my favorite non-vegan flapjack, the greek yogurt pancake, and let me tell you the end result was somewhat tasty but not entirely a pancake. The darn things would not release from the pan, and only rose in the center of the cake, just to deflate during the process of scraping from the pan flipping. It was such a great mess and I got so frustrated that I literally had to walk away after only the second round of pancakes. I had let my mom and good friend Lisa finished the job, while I quickly scrambled (pun intended, you’ll see) to make them eggs to replace my butcher work that we called pancakes.
Two nights ago night Ethan came over after his 2 and a half week (!!!) trip to Europe with his family for the holidays. So I figured that yesterday, with the help of the professional pancake (and guacamole, not together of course) maker I would give it a second go. We looked up a couple of different recipes online, and decided on one that would be a great base to adjust.
Needless to say, these were fantastic. Literally, the best vegan pancakes ever. We’ve made them two days so far so I can assure you they’re good.
What you need:
1 Cup flour
2 Tbsp. baking powder (yes.. 2 tablespoons)
1/4 tsp. salt
1 tsp. cinnamon
Optional: 1 Tbsp. sugar (we did ’em without and the maple syrup that we each put on top did the job)
1 Cup soymilk
2 Tbsp. vegetable oil
1 tsp. vanilla extract
What you need to do:
Bring a large skillet to medium heat
In a mixing bowl (or I use a large glass liquid measuring bowl) add all of your dry ingredients together and use a whisk to combine thoroughly.
Add your wet ingredients and combine until just mixed– do not over beat your batter!
Oil your pan and add desired amount of batter onto the pan.
Note: If you only have a medium size skillet make one at a time– I promise you the extra time you take pays off. Just store your cooked cakes in the microwave or the oven (both should be off!) and cover.
Cook on the first side until your cake(s) start to bubble in the middle.
Flip and cook on the other side for another 1-2 minutes.
Poor Ethan’s car has been on the fritz lately, and well for the past year maybe now, and it’s getting to the point where he’s about ready to throw in the towel and get a new car. After breakfast we jumped in the Jeep and headed down to the dealer to see if they could fix the problem.
So we filled up the tank and the tires and were off.
Honestly, one of the many things I love about coming up to my ski house in New Hampshire is the scenery alone. No matter the weather, the mountains and terrain has a way of making itself beautiful.
Now I’m off to spend some time with Ethan.
Enjoy your day!!
Have you ever been to New Hampshire? New England?
What’s your favorite way to enjoy pancakes?