Have you had your pancakes today? If you haven't, there's still time! I was heading out to a shop myself this morning with my jacket and shoes on, but then I had a sudden urge to make my own pancakes. Many vegan restaurants in London only serve breakfast until 11:30 in the morning but there are still some places that will serve pancakes for most of today. Or you can take my lead and use this very easy recipe.
A pancake recipe should be a simple one with just a few common ingredients unless you're aiming for some type of Japanese pancake souffle which is more about perfecting technique than it is about the ingredients. I've tried it. But many of us are on the go with a full day ahead and want minimal mess and maximum deliciousness. With that being said, there are so many different recipes out there that it can be overwhelming to know which is best for your palate.
Since I'm not a professional baker, I always love to take several inspirational recipes, combine them all, take out what I dislike, and then change up the ingredients and amounts. Sounds chaotic! It is. But I've simplified it for you here.
If you're a parent trying to enjoy the baking experience with your little ones, the best recipe is the shortest and therefore easiest and least messy. I am in full support of minimal damage to the kitchen with maximum enjoyment and memory creation. No one wants to clean the kitchen for the same length of time (or longer) than it took to make the mess.
So, here we go.
Vegan Pancake Recipe (2 servings):
1/2 cup of plain flour
1 teaspoon vanilla extract*
1/4 teaspoon salt
1 tablespoon granulated sugar
1/2 tablespoon chia seeds**
1/2 tablespoon baking powder
1/2 cup of non dairy milk (I use unsweetened, unflavoured almond milk)
1/2 teaspoon of cider vinegar
1/4 cup nondairy mini chocolate chips (leave some to sprinkle for garnish)
1/2 tablespoon of honeycomb*** (to garnish)
Maple syrup (to serve)
1 tablespoon of vegetable oil for cooking
Whisk dry ingredients together in a large bowl.
Add wet ingredients into the large bowl and whisk together with the dry ingredients until texture is smooth.
Heat nonstick pan to a medium-low heat.
Add vegetable oil to the pan and wait until oil is hot.
Add about 1/2 cup of pancake mix to the pan per desired pancake.
Flip once you see large bubbles forming all over the pancake mix (about 2-3 min). Then flip and wait for a golden brown color on the bottom.
Ready to serve with the toppings of your choice! Don't forget the maple syrup! Enjoy!
Just a few notes because I love to encourage creativity in the kitchen, partly because the same repetitive thing all of the time is boring and partly because I don't always know what I'm doing in the kitchen but know which flavors and textures I'm aiming for:
*vanilla extract: get creative and change it with another flavor you may enjoy like almond extract. I tried coffee extract recently and that was pretty good.
**chia seeds: it doesn't add flavor if you were wondering but I love to add something nutritious and chia seeds are packed with omega-3-fatty acids and fiber. Who can't have more fiber in their diet? It also gives a but of texture to the pancake.
***honeycomb: for my vegan friends, store bought honeycomb is definitely vegan (sugar, oil, sodium hydrogen carbonate). Gives a subtle sweetness and great crunchy texture to each bite.
I challenge you is to try out this recipe and do at least one thing to change it and make it your own. I'd love to hear about any improvement or change you made to this recipe. Feel free to message or email me. How did your Pancake Day turn out? I hope it was sweet and memorable!
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