January 5, 2013 § 2 Comments
After my somewhat slumpy start to 2013, the week picked up and I finally feel the rush of new activity, new beginnings, and possibilities. As I said in my last post, I really wanted to start the year with some vegan inspiration for y’all. Well, today I’ve got it: vegan, dairy-free, egg-free pancakes!
I still remember the first vegan pancake I ever made. I was getting a little frustrated with my vegan diet – having one of those moments where I was thinking, maybe this wasn’t for me. It was a weekend and I wanted my comfort food: brunch food to be exact. All it took was a good pancake to turn me around. I find this to be true time and time again. Just when I think the going gets tough and I may want to call the quits, it’s something quite small and unexpected that turns me around. Those pancakes are still my go-to as they are loaded with healthy ingredients. But while delicious, they aren’t the fluffy, airy, buttery bites that a pancake is known for.
Enter Candle 79’s Homestyle Pancake recipe. I’m truly ashamed to admit I’ve had this cookbook for a year – a year! – and this is the first recipe I’ve made from it. Oh I’ve spent hours reading it and gazing at the photos like a love-sick teenager, but why I never just broke out the ingredients in the kitchen and made something is beyond me. Sometimes for all my good intentions I can really be quite lazy.
This recipe was the one that immediately caught my attention when I first got this cookbook. What stopped me for so long from making it was the Ener-G Egg replacer. This is an easy pick-up from Whole Foods and there is no excuse for me not buying this ingredient sooner. Shame on me! But alas, I finally had it in my pantry as I needed it for a few Thanksgiving recipes so there were no more excuses. I finally cracked open this cookbook to get it dirty with specks of flour and vegan butter stains.
Boy was it worth it! These pancakes do not disappoint. They crisp up perfectly just as a good pancake should, resulting in a nice crusty outside and fluffy cakey inside. I’ve made them both with white flour and whole wheat flour and both ways are great – the white flour does give them just a bit more fluffiness. The cinnamon in the recipe is a bit strong which is fine by me as I love cinnamon, but if you aren’t a big fan you may go light on it.
These cakes are delicious with just a hint of maple syrup but I like to serve with warm berries. I always have frozen berries in my freezer for my smoothies so I just pop some in a glass container in the microwave for a minute or so to heat them up. If I have time I’ll let them cook on the stove a while to become like a compote. While it is visually lovely to serve the berries over the pancakes – they quickly absorb all the liquid – so if you’re like me and your favorite part of a pancake is that buttery crust, serve the berries on the side. Another lovely, albeit less healthy, option is to top these with some chocolate chips and sliced bananas if you’re really feeling decadent.
Last but not least, if you’re making these just for you – although I’ll forewarn you that whoever smells them cooking will want them, diet resolutions and all – go ahead and make the full batch. The batter keeps well in the fridge and then you can have pancakes day or night in a jiffy. The only downside: you can have pancakes day or night! You’ll find yourself whipping up a cake or two for no other reason other than you can!
So whether your New Year’s resolution is to do a vegan challenge for health or ethical reasons, or you’re just trying to cut back on dairy and eggs in general – I hope you’ll give these pancakes a try!
Get the Candle 79 Homestyle Pancake Recipe here.
August 7, 2011 § 5 Comments
Sure, I’ve missed the variety I had before this challenge, but can’t really say there’s any one thing I have really craved – except for waffles and pancakes. Weekends and waffles/pancakes just go hand in hand, and the thought of never having another weekend morning with the sweet aroma of buttery pancakes filling the air was just too hard to bare. So, last night I was googling and came across this blog which is adorable by the way. And I found a very promising vegan banana oat pancake recipe. (Warning – objects in pictures are more delicious than they appear! 🙂 Luis has been telling me I need a better camera for these pictures and on this recipe, I agree)
I was eager to see how these were truly vegan and discovered the “chia egg”. This blogger used a flax egg and reading that in the ingredients section I stopped and thought, what the hell is a flax egg??? Did I somehow miss some non-animal eggs at Whole Foods in a special vegan section? Haha no. A chia or flax egg is made by soaking one tablespoon of seeds in three tablespoons of water for a few minutes. I bought chia seeds several weeks ago with their promise of energy and antioxidants and have been putting in my oatmeal each morning. So, luckily I had the chia seeds on hand and who knew, it really does work! It quickly becomes an egg-like consistency and I’m so excited to try this in other baking recipes.
This recipe is super easy and delicious. Using the basics, the combinations are endless. I decided to make it as-is but top it with a blueberry compote as I had some fresh blueberries that needed to be eaten. To make the compote I just heated the blueberries over medium heat with a little water and agave syrup.
The dense hearty pancake with just a hint of sweetness from the agave and vanilla contrasted beautifully with the tart blueberry sauce. Even Luis who hates pancakes, was so jealous when I plated mine (mind you I asked when I started if he’d want any so I could double the recipe and he said no) that I had to serve him half which he gobbled down and even still took a few bites from mine. Who would’ve thought – a vegan pancake better than a real egg and dairy-filled pancaked.
I’ll definitely be making these again. A few tips and tricks. I didn’t have wheat flour and used white instead – not as healthy but worked just fine. I also was at the tail end of my old fashioned oats so only had about a quarter cup instead of the half the recipe calls for – I compensated with steel cut and it worked beautifully. I made the mistake of not using a non-stick pan. These are more delicate so you really can’t have any sticking or they fall apart. Lastly, the recipe says this will feed one very hungry person or two slightly hungry people – I was starving and could barely finish my half. They fill you up quickly but you’ll enjoy every bite!
Update: Check out these orange spiced vegan pancakes I found.