Pancakes are a Sunday morning kind of food (or perhaps early Sunday afternoon if you’ve had a late night). They’re easy, yet indulgent. They’re the perfect breakfast for when you have the time to hang around the kitchen, sip some coffee and leisurely flip some fluffy, golden pancakes.
Now that we’re all in the lazy Sunday mindset, let’s get down to it. I’ve tried many a fancy vegan pancake recipe, and let me tell you: I have been seriously underwhelmed with some of the results. I mean sure, any pancake is a good pancake — but why settle for dense and chewy when you can have light and fluffy? You’re better than that. You deserve the vegan pancakes of your DREAMS.
Sometimes, the best things come in the most unassuming packages. Sure, Allrecipes doesn’t have the same ‘glitz and glamour’ as a fancy food blog, but it’s where I found the basis of this recipe. Now, I admit it — I turned up my nose a little when I first read the ingredients: White flour?? Two tablespoons of sugar? But in my desperation f0r delicious pancakes, I put the whole wheat flour and flaxseeds — and my prejudices aside.
And I’m glad I did, because these are probably the best vegan pancakes I’ve made. Okay, full disclosure: I did ‘healthy’ them up a little bit and add a few extra bits to improve the flavour. The chia seeds add some fiber, Omega-3 and protein — and I swear you don’t even notice them, taste or texture-wise. They still turned out lovely and my omni boyfriend devoured his helping in about 5 seconds flat. If that’s not a testament to their success, then I don’t know what is.
Light and Fluffy Vegan Pancakes (Adapted from AllRecipes)
100g all-purpose flour + 50 g spelt flour *
2 tbsp caster sugar**
2 tsp baking powder
150 ml water
150 ml oat milk ***
1/2 tsp salt
1 tbsp neutral-tasting oil (e.g. rapeseed oil)
2 tsp chia seeds
1/2 tsp vanilla extract
1/2 tsp cinnamon
* You could use just all-purpose – the original recipe does. You could also add 50g of whole wheat flour — though I have only tried it with spelt. It gives them a bit of a heartier flavour and is a bit lighter than regular whole wheat flour.
** This is basically just a finer ground sugar that is used in baking. Regular granulated sugar would also be fine!
*** If you don’t have oat milk, just water would do — or 150 ml of a different non-dairy milk would likely work fine! I just find the oat milk has a nice sweet flavour and a creamy texture.
1. Mix together your dry ingredients in a large bowl.
2. Whisk together your wet ingredients (water, milk, oil, vanilla) until combined.
3. Pour your wet ingredients into the dry mix, and stir until just combined. Let the mix sit for 5 minutes at room temperature.
4. Lightly oil your frying pan over a medium-high heat. Once oil is hot, drop large spoonfuls of the batter onto the pan. Once bubbles are forming throughout the surface, flip it over and cook until the other side is lightly browned.
5. To keep the pancakes warm while you cook the others, put them into the oven on a very low heat (gas mark 1-2) until they are ready to serve.
Serve with peanut butter, sliced banana, and maple syrup for a hearty and filling brunch. You can also add some strawberry topping, coconut flakes and grated dark chocolate if you feel fancy!
I found that the batter looked a bit runny, and I started to freak out a bit when I saw how much it spread out in the pan. Relax. Take a breath. Let the baking powder do its magic — the pancakes should puff right up!
I had some frozen strawberries, so I topped them with a loose rendition of this ridiculously easy topping from Tori Avey.