RECIPE: Light and Fluffy Vegan Pancakes
Pancakes! A common household meal loved by many families all over the world. Pancakes have been enjoyed for over 30,000 years, and today many versions exist.
There are the thick and fluffy Japanese pancakes, Swedish pancakes which are similar to French crepes, and savory Chinese pancakes, made with soy sauce and scallions. Then there’s the classic American pancake that we all know and love. The soft and fluffy Sunday breakfast accompanied by orange juice and a bowl of fruit will start off your day in absolute bliss. Traditionally known as hotcakes or flapjacks, this fluffy food will never get old!
By: Jurney Rose
As a vegan college student, it’s pretty difficult finding a good breakfast in the cafeteria. The display cases are filled with sausages, eggs, and pancakes that look soggy, bland, and cold. Now who wants a soggy and bland pancake to start (or end) their day? I sure don’t!
I find it’s easier and more fun to cook up my own moist and delicious pancakes that will make me and my friends happy!
Just cooking for yourself? You can save the batter for the next day, and maybe add berries or vegan Nutella to add some pizzazz. You can add a dash of cinnamon, nutmeg, and cloves if you want that extra cozy wintry spice.
More on KimberlyElise.com: Kimberly’s Favorite Simple Breakfast Cinnamon Toast
Now, pancakes typically aren’t very healthy, but if you want to go down the healthier road, there are many modifications make to the base recipe. Top off your tasty hotcakes with chia seeds for antioxidants, omega-3’s, fiber, iron, and calcium. Or you can add crushed almonds for fiber, potassium, magnesium, and walnuts for protein and minerals.
Finally, don’t forget to drizzle on your favorite natural maple syrup (Sorry Aunt Jemima, you will always have a place in my heart) to complete your perfect Sunday breakfast.
More on KimberlyElise.com: 6 Vegan Sugar Alternatives To Sweeten Your Life
Light & Fluffy Vegan Pancakes
- 1 ¼ c all-purpose flour
- 2 tbsp organic natural maple syrup
- 2 tsp baking powder
- ½ tsp salt
- 1 ¼ cups water
- 1 tbsp oil
- 1/2 tbsp of non-dairy butter
- *optional: fresh berries or other fruits
- Mix flour, baking powder, and salt in a large bowl.
- In a separate bowl, mix maple syrup, water, and oil together.
- Make a well in the flour mixture, and pour in dry ingredients. Then stir until incorporated- the mixture will be lumpy.
- Heat ½ tbsp. of non-dairy butter (such as Earth Balance) in a non-stick pan or griddle over medium high heat. The pan is hot enough when a drop of water on the hot pan quickly evaporates.
- Pour ¼ cup batter into the pan for one pancake. Place the fresh berries onto the cooking pancakes. The pancakes will be ready to flip when air bubbles form at the top and the edges appear dry. Repeat with the remaining batter. Any unused batter can be stored in the refrigerator for 2 days.
Do you have any favorite vegan breakfast recipes or wanna see a vegan adaptation of your favorite non-vegan recipe? Share with us in the comments below!