Pancakes are life.
Going vegan doesn’t mean you’ll be relegated to a life of deprivation and tasteless food. You can have your vegan cake and enjoy it, too! Or pancakes, in this case. Pancakes don’t have the greatest reputation as a health food, but you can up the nutrition content by making them at home and minimizing added sugars and unhealthy toppings. Peanut or nut butter with fresh fruit is one of my fave substitutions for maple syrup. These are whole wheat pancakes layered with peanut butter and homemade fig jam, topped with shredded coconut and fresh figs. Decadent, delightful and plant-powered!
VEGAN PANCAKES FOR THE WIN
(makes 6 moderately-sized pancakes)
1 cup whole wheat flour
1 tbs baking powder
1/4 tsp salt
1 cup plant milk (I used soy)
2 tbs coconut oil
1 tbs maple syrup or brown sugar
1 tsp vanilla
1.) Mix dry ingredients together, then add the wet ingredients.
2.) Just stir batter enough to combine, don’t over mix. Lumps are fine.
3.) Let the batter sit 5-10 minutes before cooking.
4.) Turn heat on, use a little extra coconut oil to coat your pan.
5.) When oil is hot, add batter in spoonfuls to desired size.
6.) Flip pancakes once air bubbles have formed on the surface of the pancakes.
7.) Pancakes will be done quickly once flipped, check color for doneness.
8.) Top with whatever floats your boat.
Nuts, fruit, and nut butters are all great, healthy options. Or be a little naughty and go for the classic: maple syrup! But only the real shit. No Aunt Jemima, FTLOG.