On Friday, when I brought my sleepy son to the kitchen for breakfast and sat him at the table and asked him what he’d like to eat – peanut butter and jam on toast or cereal being the options – he said, “pancakes. We haven’t had pancakes in forever and I love pancakes.” I told him we couldn’t make pancakes on weekdays but the weekend was coming.
And then yesterday, when I was baking a double batch of muffins to freeze for school lunches, he excitedly came running down the stairs. “I smell pancakes!” Poor guy, I had completely forgotten. It’s a good thing he likes muffins!
So this morning, the first thing I did was make a double batch of pancakes. This batch will last a few breakfasts popped into the toaster and nibbled as a snack.
If you’re new to vegan baking, you may wonder how the pancakes are made without egg or milk and if they turn out well. We have numerous recipes for pancakes, plain, banana flapjacks, pumpkin and anything else you can imagine and they’re all delicious.
Here’s a simple recipe you can use and adapt as you wish. Top it with fresh fruit, a berry sauce but most importantly, pure maple syrup. This recipe is based on Perfect Pancakes in Vegan Brunch by Isa Chandra Moskowitz – it’s a great book for breakfast-lovers.
- 1 1/4 cup of flour (I use half whole-wheat)
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 2 tablespoons neutral oil (like grape seed oil)
- 1 1/3 cup vegan milk
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
Heat and oil a well-seasoned griddle. Make sure it’s hot.
Combine dry ingredients and wet ingredients in separate bowls. Add the wet to the dry and mix until there are only small lumps.
Pour batter onto the griddle – once bubbles are forming, flip. Serve warm with maple syrup.
I always make double batches because you can never have too many (and one batch doesn’t fill four people up). Reheat pancakes by popping them in the toaster.