I have been making the same pancakes so often (you can find them all on my instagram page @lightlovelifeblog) that I felt it was time to make a blog post on them. They have become a favourite for breakfast not only for me but for the whole family. I often wake up to the smell of these pancakes cooking that my dad makes for all of us. I’ve never had vegan pancakes that are this light, fluffy, and most importantly- fail proof. If I can make them perfectly every time- anyone can. Plus they don’t have all the nasty stuff thats in most pancakes. You can check out the original recipe here.
I have now tried and tested a bunch of different additions, toppings, sauces and flavour combinations. I’m going to share with you guys some tips and recipes to take your pancake game to the next level. First things first, here is the basic pancake recipe:
- 1 cup flour (whole wheat works great and is the better option health wise, but if you want something closer to the pancakes you ate growing up, or the ones you might get at a restaurant, white flour will make them taste lighter, fluffier, and lets be honest- just a little bit better. If you’re gluten free I’m sure oat flour would work great.)
- 1 tbs baking powder
- 1/2 tsp salt
- 1 cup almond milk
- 2 tbs oil (I use avocado oil, but coconut oil is great too- it just might harden up when you mix it in with the batter)
- 2 tbs maple syrup (make sure its pure maple syrup- no Aunt Jemima crap- sorry Aunt Jemima you know I loved you as a child but who’s got time for high fructose corn syrup)
- 1 tsp vanilla
- Mix the dry ingredients (flour, baking powder, salt) together in a bowl.
- In a separate bowl, mix the wet ingredients (milk, oil, syrup, vanilla) together.
- Add wet mixture to dry and stir. Fold in additions.
- Let batter sit for 5 minutes and heat a pan to medium-low heat (important for even cooking). Batter should get a bit bubbly on the surface- now you know its ready!
- Lightly oil pan if needed, and scoop out 1/4 cup portions onto pan (I’ve found that this recipe is so good I can make giant pancakes with it too). Flip once bubbles form and edges start to darken. Repeat until batter is gone.
- Top with whatever you’d like! (Keep reading for lots of ideas)
Nothing will transform pancakes like adding stuff straight into the batter. The pancakes pictured above have dark chocolate chips and blueberries added to them. Both are delicious on their own, but added together its a dream. The blueberries were frozen, and this also helps the colour from bleeding into the batter when you mix them in. They’ll warm up while they’re cooking. I’ve also added frozen mixed berries (raspberries, blueberries, blackberries), and paired them with a chocolate sauce. Moral of the story- berries and chocolate are always a win.
Fruit is always a go-to topping- it adds natural sweetness and texture and makes your pancakes look way nicer too (plus you can feel good about eating 8 pancakes because you’re eating them with fruit- right?) Frozen fruit is really nice because you get something cold on top of warm pancakes, but warming up frozen fruit into a kind of puree (like above) is even better. Bananas are always great too and they pair well with almost everything.
The only thing better than maple syrup on top of pancakes is chocolate sauce. I personally don’t want to spend a lot of time making a chocolate sauce when all I want to do is devour my pancakes, so when I game across this chocolate sauce idea I was intrigued. All you do is mix cocoa powder with maple syrup! At first it seems like they won’t mix together, but after a minute or two they transform into a rich, dark, creamy chocolate sauce that you can bathe your pancakes in.
I’ve also added things like hemp seeds or chia seeds for added nutrients and different textures. Experiment!
I hope this gave you all some ideas for how to make delicious, original pancakes. You can create whatever you’re in the mood for, simple or complex, and then you get to do the best part- eat!
Happy pancake frying!
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Love & Light,