Today is April 15 and where we live in the world, this should mean spring weather (think: mild temperatures, sunny skies, sprouting gardens).
But we just got hit with a 24 hour ice storm.
Most businesses are staying closed and the streets are super empty. I even had to cancel my yoga class this morning! Writing this now I hear small bits of hail pelleting our eavestrough.
So what’s a girl to do on a snowed-in Sunday morning? Make pancakes!
Ok let’s be real, I pretty much make pancakes every Sunday morning. But pancakes today seemed especially necessary.
Pancakes have been a weekend breakfast staple for me for as long as I can remember. Growing up, it was one of the only things my parents trusted me to make, and eat (I was never much of a cook). I relied heavily on “Just Add Water!” boxed mixes.
As I’ve *ahem* matured (my pallet), I began experimenting with making pancakes from scratch. Early in the process of becoming vegan, I developed a weariness of most vegan recipes. I found too often I would be missing some obscure ingredient, they were overly complicated (unlike Chris, I like to keep my cooking quick and simple. Read: I don’t love cooking), or they just didn’t taste right. I was determined to find a way to make fresh and fluffy vegan pancakes from scratch, without the hassle.
Working from a few different recipes I tried a ton of variations and substitutions. Milk alternatives (cashew, coconut, rice, soy), egg alternatives (flax, applesauce), butter alternatives (vegan margarine, vegan butter, coconut oil, vegetable oil, MCT oil) and sugar options (white, brown, coconut, sweetener) and every combination in between.
If my math skills were good, I could probably count the number of combinations of ingredients I’ve tried. But they’re not, so let’s just say I’ve been perfecting this recipe for two years.
That’s a lot of pancakes.
A couple weeks ago: I cracked it.
I thought it was a fluke (they were SO FLUFFY AND SO DELICIOUS).
So I tried it again. And again. And again.
I believe in this recipe and it is my new go-to. These pancakes are the perfect combination of fluffy, filling and flavourful without being overly sweet. Even Chris — who until I met him had only ever eaten crepes or British pancakes (thicker crepes) — has been won over.
We love topping them with pure Canadian maple syrup and a sprinkle of hemp hearts for extra protein. Fruit jams or a basic vegan butter and sugar spread are also household favourites. I’ve even made this recipe with blueberries in them and they are still perfect!
So try it out and let us know what you think! Oh and can you please settle a debate for Chris and me? He thinks I’m crazy for cutting up my pancakes before drizzling maple syrup on them. How do you dress your pancakes? Do you drizzle syrup or toppings, then cut? Or do you cut the pancakes, then drizzle? Let us know below (so we can settle this debate once and for all!).
Good Ol’ Fashioned (Vegan) Pancakes Recipe
Makes 4-5 pancakes
Pro-tip #1: You can try other milk and butter alternatives but I have found that rice milk with coconut oil has given the best consistency (other milk alternatives or oils have made my pancakes less fluffy).
Pro-tip #2: Avoid over-stirring the pancake mix. Leave a few small chunks so that the pancakes come out thick and fluffy instead of flat.
Pro-tip #3: Let the pancake batter rise and bubble slightly before flipping (the edges will start to sizzle and firm but don’t let them get too brown).
Pro-tip #4: You may need to reduce the heat of your pan after the second round of pancakes. Be sure not to heat whatever oil you are using beyond its smoke point because it will lose its nutritional value.
Recipe adapted from allrecipes.com.