I love and like pancakes. Well, who doesn’t? They may or may not be my most favorite thing/food right now. I just woke up one sunless morning looking for pancakes (less bacon, lol) in my kitchen. What I basically know about pancakes is that there are store bought ready-made mixes where you just add water and egg to create the batter that you would carelessly pour on your griddle. Yes there’s egg, so that automatically cuts short of the vegan rule.
I tried making pancakes before and they ended up like soggy pieces of crepe. I remember that they resemble much of the “hotcakes” sold in the neighborhood where they smother a piece with margarine and a lot of sugar. Don’t get me wrong but those hotcakes are equally devouring as well. But hey, my tummy is screaming fluffy pancakes, not those. I thought I’d figure out what makes “just add water and egg” mixes fluffy. The culprit? Baking powder. I was right.
- 1 cup all-purpose flour (or whichever kind of flour you prefer)
- 2 tbsp. baking powder
- 1 tbsp. sugar
- a pinch of salt
- 1 cup soymilk (or almond milk or any non-dairy/vegan option available)
- 2 tbsp. vegetable oil
1. In a medium mixing bowl, combine all dry ingredients.
2. Add in the soymilk and vegetable oil. Mix until a smooth batter is achieved.
3. I a medium heat griddle or pan, pour in about 1/3 cup of the mixture. Let the pancake cook and flip when bubbles form in the center of the mixture.
4. Cook the other side for 1-2 minutes. Repeat until batter is finished.
5. For the chocolate glaze, boil a mixture of soymilk, cocoa powder, and sugar. Adjust ingredients until desired consistency is achieved.
6. Pour the glaze over the pancake stack or serve separately in a small bowl.
It goes well with coffee (soy milk tea in my case) in the morning but you wouldn’t say no to pancakes for lunch or dinner, right?
Pancakes are everything and beyond. You can experiment with toppings and glaze like flambéed bananas, fresh berries, or just the typical butter & maple syrup or honey. You can add cocoa powder to the batter itself for slight flavor and color modification. On a separate day, I made these smaller pancakes that yielded about 20 pieces as opposed to the 6-8 pieces of the original recipe. Food hack for a larger group of people, yes!
I hope you guys try making pancakes from scratch because it’s easier than what you think. Also, this is vegan in case you missed it! A-ha!