The Best Vegan Pancakes EVER

I don’t mean to boast but flat, lifeless pancakes have been my specialty for a while now. Limp and mushy, or stiff and flat, my pancakes typically needed the aid of a decadent supply of toppings to make them somewhat palatable: copious drizzles of maple syrup, fruit, creams, chocolate chips, and the like. Anything to encourage the kids to muster the courage to eat them.

Which doesn’t really fly because in our house, you see, breakfasts are serious business. Very serious.

So when we cut out cereal in an effort to reduce our garbage/recycling we had a gargantuan seven-day-void to fill, at our busiest time of day no less. The kids fought so hard against it initially that I really felt that I had to wow them with breakfast deliciousness. But alas, several years in, and I was still searching for a really REALLY good vegan pancake recipe.

Until now, that is.

Behold: The Best Vegan Pancakes EVER. Why are they spectacular? Sweet, fluffy, with crispy edges, these pancakes are amazing. Plus they have enough protein to fuel even the most active kid through the day.

Where are these wonderous breakfast treats from? None other than my all-time favourite vegan recipe-maker @minimalistbaker. I just made a few adaptions but essentially these are hers.


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The Best Vegan Pancakes EVER

Ingredients

  • 1 medium banana, mashed

  • 2 tablespoons of oil plus more for cooking

  • 2 tablespoons of maple syrup

  • 2 teaspoons of baking powder

  • 1/4 teaspoon salt

  • 1 - 1 1/4 cups of nondairy milk

  • 3/4 cups of oats ground into flour in your blender

  • 3/4 cups flour, white or whole wheat or gluten free all work wonderfully

  • 1/4 almonds ground into a fine meal in your blender

Instructions

  1. Add banana, oil, maple syrup, baking powder, salt and milk to a medium bowl.

  2. Add in oat flour, regular flour, and almond meal. Gently stir. It should be thick but pourable. Add more flour or milk to reach needed consistency.

  3. Heat a large pan/griddle over medium heat. Rub with oil.

  4. Once hot, spoon 1/4 cup of the batter onto pan. Cook until surface of pancakes have some bubbles and the edges appear dry (~2-3 minutes). Carefully flip pancakes and cook until browned on the underside (~3 minutes more).

  5. Pop leftover pancakes into the freezer for quick midweek lunches for the kids. Or you, no judgement here.

Bethan Ostermann1 Comment