Perfect Vegan Pancakes

I shouldn’t really say perfect, because pancakes can be so many things to so many people.  I do think these were particularly good, though.

I never use a recipe for pancakes–I just mix up whatever looks tasty that morning.  In this case it was a mashed banana, about 3/4 cup of whole spelt flour (whole wheat is pretty much the same), and 1/2 cup white flour, a pinch of salt, 1 tsp baking powder, a dab of sugar, about a tablespoon of oil, some cinnamon, a touch of cloves, and some hemp seeds (for those omega-3 fatty acids!), and enough soymilk and water to make a batter.

There’s a few tricks to making good vegan pancakes.  One is to only lighly mix your batter–chunks are ok!  Another is to use it within a few minutes of mixing.  Both of these help the baking powder make nice, light pancakes.  I use a relatively hot pan.  Another important trick is to put a nice pat of earth balance or other vegan butter in the pan before each pancake.  The last is to do a nice, clean flip, allowing the pancake to expand nicely.

I ate them with real, grade B (it has more flavor than grade A) maple syrup.

As I make other versions of my pancakes, I’ll post the recipes.  Feel free, though, to mess around–try applesauce instead of banana, oat flour instead of spelt, cardamon instead of cinnamon. 

pancake

Published in: on January 21, 2008 at 7:09 pm Leave a Comment
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