Recipe: Simple Vegan Pancakes
Because vegans forgo dairy milk and eggs, regular pancake recipes just don’t fly. But cooking without them is a breeze, and this pancake recipe is proof positive! Full of flavor, and light and fluffy, these whip up in 3 minutes, so you really can have pancakes whenever the fancy strikes! Because a typical breakfast of pancakes, fruit and syrup doesn’t really provide you with anything other than simple carbohydrates and little fiber, this breakfast is not really going to “stick to your ribs”. I like to add a small amount of garbanzo bean flour to my pancakes to jack up the protein content, and add a subtle depth of flavor that plain flour just doesn’t provide.
Make a double batch of these, cool, wrap in parchment or wax paper and freeze for pancakes on the fly. Simply throw the frozen pancakes in the toaster, and wham! pancakes on a Wednesday morning? No Problem!
As always, serve this with 100% maple syrup, never that horrible ‘pancake syrup’ which is just corn syrup and flavorings. Ick! Add some fresh fruit (or make them blueberry pancakes!), or go fancy and add my Strawberry Rhubarb Compote for a sweet, tart kick.
Simple Vegan Pancakes
INGREDIENTS:
3/4 cup all purpose flour
1/4 cup garbanzo bean flour (chick pea flour)
1 tablespoon sugar
2 teaspoons baking powder
1/8 teaspoon salt
1 cup non-dairy milk (hemp or almond are best)
2 tablespoons safflower oil
1 teaspoon vanilla extract
PREPARATION:
1. In a medium bowl whisk together flours, sugar, baking powder, and salt.
2. In another bowl, combine the milk, safflower oil, and vanilla. Whisk the liquids into the dry mixture and let stand while skillet heats up.
3. Using a 1/3 or 1/2 measuring cup, pour batter onto skillet over medium heat. Flip when you see bubbles on the top of the pancake or when a quick peek underneath reveals a nice golden color. Cook on the other side for 1-2 more minutes.
4. Repeat until the batter is gone, keeping the pancakes warm in a toaster oven while the remainder cook.
YUM!!
