Posted in Vegan, Vegetarian

Vegan Pancakes for Two

Pancakes are one of my favorite foods to have for breakfast. I find them to be delicious and somehow comforting. With a bit of melted butter and a drizzle of maple syrup, they send me to a new world with magical creatures, happiness, and bliss.

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So, because of this, I take my pancakes very seriously, with a cup of hot steaming idealism. When I first went vegan, I was so lost as to how to make my favorite food work. They either didn’t brown enough, hardened on the outside as they cooked, didn’t bind properly, or had a gummy texture. Not pleasant.

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Which then sent me out on a research binge. Assuredly, vegans eat good pancakes, you can’t just cut that out, that would be ridiculous. Sure enough, there had been several recipes that looked very good, and in one of them, I was intrigued. They had used apple cider vinegar in it. I had heard of putting it in cakes and such to help make them fluffy, but I had never thought of putting them in pancake batter before.

And so, my pancake testing continued. After playing around with the amount of vinegar I put in, I finally found a ratio that gave it the fluffiness that the pancakes needed, while at the same time not changing the flavor of them. It’s a miracle!!! 😀

After that, the other problems seemed to disappear. They held up really well, they browned wonderfully, and didn’t harden! 😀

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I like my pancakes to be big and fluffy, but if you like thinner pancakes, just add more milk to it, to thin it out. The thinner the batter, the thinner the pancakes will be. 🙂

Vegan Pancakes for Two-

Ingredients-

  • 1 C. All-purpose Flour
  • 1 tsp. Baking Powder
  • 1/4 tsp. Baking Soda
  • 1/2 tsp Salt
  • 1/2 tsp. Sugar
  • 1 tsp. Apple Cider Vinegar
  • 1 1/2 tsp. Vegetable Oil, or Coconut Oil, melted
  • 1 tsp. Vanilla Extract
  • 1 C. Non-Dairy Milk (I like to use vanilla almond milk)

Directions-

In a medium sized bowl, mix together flour, baking powder, baking soda, salt, and sugar.

Create a well (a hole in the middle of your flour mixture), and pour in the vinegar, oil, vanilla, and milk. Gently mix until combined. Some lumps are okay, they add texture to pancakes.

Heat a pan or griddle on medium heat. Once the pan is hot, pour the batter on using 1/4-1/2 cup of batter at a time (depending on how big you want them, I used about a 1/3 C.).

Once you see the batter bubble all over the top (about 3-5 minutes, depending on the size), it’s time to flip! Cook until browned.

Makes: 4 Pancakes

 

 

 

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