• Kat

Decadent Vegan Pancakes!


Happy New Year Lovely Souls!

I woke up this morning dreaming of pancakes....and because this is technically a Holiday weekend I decided to indulge this craving!


However...whenever I attempt to make a "healthy" vegan pancake, it usually comes out not that great. But alas, today my luck has changed!!!


I found a simple recipe online and then "Kat-ified it" to make it suit my dietary needs! I urge you to do the same to make it perfect for you!


Ok so let me just say I literally couldn't believe how PERFECT these came out, and how SCRUMPTIOUS they are! I literally write this post with a belly full of pancake goodness, and I did not want one second to go by without recording this miracle!


Ok lets' get to it, here are the yummy details!


Servings: 3 servings

Prep Time: 5 mins Cook Time: 5 mins Total Time: 10 mins


Made in 1 bowl, this recipe can be easily doubled, tripled or even quadrupled to fit your needs!


Ingredients

  • 1 1/2 cups of flour. I used Bob's Red Mill Gluten Free All Purpose Baking Flour


  • 1 tablespoon of aluminum free baking powder


  • 1/2 teaspoon salt


  • 2 tablespoons of coconut sugar (this is optional and/or use a sugar of your liking)


  • 1 cup of vegan milk. I used So Delicious Organic Unsweetened Coconut milk


  • 1/2 cup of water (keep on hand if you want to add a little bit to help the batter to liquify)


  • 2 tablespoons of coconut oil or olive oil *may omit for oil free


Instructions

  • In a large bowl, whisk together the flour, baking powder, salt and sugar.

  • Pour the milk, water and oil into the bowl with the dry ingredients, and stir with a large spoon until just combined. A few lumps are okay; do not over mix or your pancakes won't be as fluffy.

  • Heat a large griddle or pan over medium-high heat. Grease the pan with vegan butter or coconut oil, and drop about 1/3 cup of the batter onto it. Cook until bubbles form, then flip and cook until golden brown on the other side, about 1-2 minutes. Repeat with all the remaining batter.

  • Serve with vegan butter, pure maple syrup and perhaps some fresh fruit.


WILD BLUEBERRIES

I personally don't think these need vegan butter*, I just put a little Himalayan salt, fresh maple syrup and put unfrozen wild blueberries on top - which is decadent! As I made the pancakes I boiled a kettle of hot water and poured it over a bowl of frozen wild blueberries and then I strained them and doled a generous heap on top of my pancakes!


*My version of vegan butter is I spread organic coconut oil and then add a little salt on top!


Notes

  1. For oil free pancakes, omit the oil and substitute more non-dairy milk. May also use melted coconut oil, avocado oil, olive oil or melted vegan butter.

  2. Storing pancakes: Leftover pancakes will keep in the refrigerator for up to 5 days or they can be frozen for months.

I can't take credit for this amazing recipe, I modified it, but here is the original

https://www.noracooks.com/vegan-pancakes/



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