After a month away, I returned home and haven’t been doing anything. if you will, hibernating taking pleasure in the silence and brewing coffee without concern for waking anyone. making pancakes repeatedly. time with my dog Cookie, the pancake thief, was spent in great quality.
It was lovely. My efforts to make pancakes have been successful. Recently, I discovered that I don’t have a straightforward pancake recipe on the blog, so here it is. Introducing my new go-to pancake recipe. It’s simple, nutritious, and vegan to boot!
The Best Vegan Pancake Recipe
I essentially condensed my gingerbread pancake recipe to its bare minimum, swapped cow’s milk for almond milk, and butter for olive oil (or coconut oil). I was worried that the completed product would taste like olive oil, but I truly can’t! Olive oil is just the more convenient option because coconut oil performs equally well but solidifies when in touch with cold components.
I also experimented with a “buttermilk” variation using almond milk, a tablespoon of vinegar, and smaller amounts of baking soda and baking powder. The pancakes had a terrible bitter taste even after the vinegar and baking soda had reacted. I’m still baffled by it. Instead of using buttermilk as the leavener, I continued using one tablespoon of baking powder, which works beautifully.
Then, amazingly, there were no negative consequences when I completely skipped the eggs. I tried a flaxseed-based version to make up for the egg, just to be sure, but it had no effect. Thanks to the baking powder, the batter bubbles up well and puffs up as it comes into contact with the hot cooking surface, much like flatbreads usually do.
The remaining ingredients get to stand out without that eggy flavor. As a result, the pancakes made with this vegan dish are incredibly tasty.
Tips for Whole Wheat Flour
I received some organic whole wheat flour from Bob’s Red Mill, which has a nice, mildly nutty flavor. Bonus? These pancakes are more likely to keep you full until lunch since they contain more protein and fiber than all-purpose flour.
Speaking of whole wheat flour, it has gone bad if it tastes bitter. Although whole wheat flour does not naturally taste bitter, it can spoil more quickly than processed flours because it contains all of the beneficial natural oils found in wheat. Purchase high-quality flour and keep it in an airtight container in a cool, dark location, such as a cupboard or the refrigerator, for maximum longevity.
Also read: Austin-Style Migas with Black Beans
INGREDIENTS
- One cup of whole wheat flour and one tablespoon of baking powder
- 4 grains of salt
- 1 cup of your preferred dairy-free milk or almond milk
- 2 teaspoons of melted coconut oil or olive oil
- 2 tablespoons maple syrup or other preferred sugarPure vanilla extract, 1 teaspoon
- If required, add more oil to grease your skillet or pan.
INSTRUCTIONS
- Mix the flour, baking soda, and salt in a mixing dish. Mix the milk, oil, maple syrup, and vanilla extract in a separate mixing bowl or a 2-cup liquid measuring cup until well-combined. (If your coconut oil freezes when it comes in contact with the cold milk, gently reheat it in the microwave just long enough for it to re-liquify.)
- The liquid mixture should be added to the dry mixture. Don’t over-mix or your pancakes will be tough; just stir until the ingredients are incorporated and there are just a few lumps. Now is the time to gently fold in any completely optional additions, like as blueberries or chocolate chips. Allowing the batter to rest for 5 minutes will ensure that your pancakes are fluffy.
- In the meantime, preheat your electric skillet to 350 degrees Fahrenheit if you intend to use one. In any other case, preheat a nonstick griddle or a heavy cast-iron skillet over medium heat. When a drop of water sizzles on contact with the pan’s surface, it’s time to start frying your pancakes.
- If additional oil or cooking spray is required, lightly grease the cooking surface (I used a non-stick griddle without oiling the surface, and my pancakes came out perfect).
The batter should be poured onto the hot skillet using a 14 cup measure. Flip the pancakes after cooking for 2 to 3 minutes, or until little bubbles appear on their surface (you’ll know it’s time to flip when the edge is matte rather than glossy). Cook for one to two minutes on the opposing sides, or until golden brown. - With the remaining batter, repeat the procedure, adding extra oil as necessary. At this stage, you might need to turn the heat up or down. The pancakes can be served right away or kept warm in an oven set to 200 degrees Fahrenheit.