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These pancakes are quick to make, easy to flip, and use ingredients that you most likely already have in your kitchen. I hate it when I'm craving something, look up a recipe, and see that it requires hard-to-find flours and expensive "specialty" items. No, no... this recipe uses common ingredients, and I will offer allergy-friendly replacements as well. Seriously guys, I challenge you to find a fluffier pancake, vegan or otherwise.
These pancakes take about 5 minutes to prep, and maybe 3 to cook, so I'd say it's a pretty quick and easy breakfast to whip up on any day of the week. If I'm being honest, though, the first time I made these it was a late night craving masquerading as a proper meal that drew me to the kitchen. What ever your motivation is, make these; they're great for sharing, but I won't tell if you polish 'em off yourself!
Here I'll explain my ingredient choices; a concise version of the recipe is available at the bottom of this post
1 cup preferred flour; I've used all-purpose, whole wheat, and gluten free blends with success
1 cup milk OR water; plant milk, of course. I used cashew milk, but you could use almond, soy, hemp, oat, rice, whatever. Or just use water.
1 tbsp baking soda
1 tsp vanilla
1tsp cinnamon; not necessary really, but I like the taste it gives. You can experiment with any spice you like..I bet nutmeg would be good. Or pumpkin pie spice.. or cloves..the options are endless.
1 tsp oil; I used coconut oil to get my hit of healthy medium-chain triglycerides, but olive, sunflower, vegetable, etc. would be fine.
1 tsp sugar (optional); coconut sugar complements the cinnamon well and adds decadence
1tbsp white vinegar; THIS is the key ingredient. Remember 2nd grade science when you made volcanoes that erupted with the help of baking soda and vinegar? There's your fluffy factor. Letting the batter sit for a few minutes before cooking will help the pancakes rise.
Brush a pan with a tsp of oil, and set on medium heat to warm up. While the pan is heating, whisk all ingredients together. Pour or scoop about 1/4 cup of batter onto your hot pan. Once the bubbles start to pop (after about 2 minutes), flip your pancakes and cook for another minute or so. This yields about 6 medium pancakes.
These pancakes can be served a multitude of different ways. Spread with a bit of coconut oil and topped with maple syrup or agave, these pancakes taste like dessert. Berries and nuts can add some extra nutrients to this power breakfast, or try topping with some salsa and beans for a savoury taste. The options are truly endless, and I always encourage creativity in the kitchen! Let me know your creative combinations in the comment section below.
I'd love to hear from you! Share your pancake experiments below and let readers know the ways in which you've gotten creative with toppings. Connection with others is a piece of all of our health journeys; please comment, like, and share!