Prep Time: 5 mins
Cook Time: 20 mins
Pancakes, flapjacks, whatever you want to call them, inspire a light-hearted and fun breakfast (and boy, does February need a dose of fun).
Although it's hard to pinpoint where exactly the pancake came from, it's certain that his traditional breakfast dish has ancient roots. Many countries and in many eras, have taken this dish and made it their own. For example, the Elizabethans ate pancakes with honey and rosewater. For more on the history of pancakes (yes, there is a history!), check out this article from the National Geographic.
The versatility of pancakes also makes it an amazing breakfast for vegans and vegetarians, since they are so adaptable and easy to make. You can substitute out regular flour for more healthy choices, such as buckwheat or spelt. You can use a wide array of ingredients to customize your pancakes to your own preferences, like adding in dark chocolate cocoa nibs (my favorite). Basically, pancakes make an ideal celebratory brunch!
My only stipulation for those embarking on the pancake train – real, pure, maple syrup is ESSENTIAL to the breakfast experience. Maple syrups from New England, Ontario and Quebec are terrific places to start your syrup shopping quest.
Here is a great recipe for light and fluffy pancakes from The Pretty Bee. Feel free to top with a dollop of coconut whipped cream and fresh raspberries for a special brunch with friends and family.
1 ½ cups of white spelt flour (or all-purpose)
1 ½ tbsp baking powder (let rise in batter for around 5 minutes)
1 ½ cups of coconut, almond, cashew, or soy milk
3 tbsp cane sugar
3 tbsp canola oil (although coconut oil in liquid form would be nice if you want a more coco-nutty experience)
1/8 tsp of salt
1. Mix dry ingredients in a large bowl
2. Add wet ingredients (remember to let rise)
3. Melt a tbsp. of vegan margarine in the frying pan (medium heat)
4. Spoon the batter into the pan, and cook until you see the edges starting to bubble. If your pancakes are burning, turn down the heat – slow and golden wins the race.
5. Flip pancakes and cook until the other side is golden brown
6. Serve warm with vegan margarine and GOOD maple syrup!
Flickr Creative Commons (image)
Rupp, Rebecca. "Hot off the Griddle." National Geographic. May 21, 2014. Online.
Roenicke, Kelly. "Fluffy Vegan Pancakes." The Pretty Bee. Online Blog.