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!
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
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.
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!
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.
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