Once you own a pancake griddle, pancakes become a regular meal. Even more so if you are Canadian and have regular access to quality maple syrup…and one of those cute mini pancake pans. All it takes is a great recipe, like this great vegan pancake recipe.
I have tried more than a few different recipes over the years, both vegan and not, and the moment my son was old enough to eat pancakes, I went out of my way to order the recipe book from my favourite Toronto vegan restaurant, Fresh, because their vegan pancakes are by far the best I have eaten. And I was happy to see that my adaptation of their dish completely did justice to my memory of how good they were.
This amazing vegan pancake recipe turns out light and fluffy, not too sweet and boasts a healthy lineup of ingredients, which lets you add your toppings of choice guilt-free. I like to make them with sliced banana or blueberries. My husband is more of a banana and chocolate type. Whatever you choose to add, depending on its size, you can either mix it right into the pancake batter or place it on the raw side of the pancake while the other side is cooking.
The recipe is pretty straight forward – mix your dry ingredients in one bowl, and the wet ingredients in a larger bowl. Fold your dry ingredients into the wet ingredients, stirring with a whisk or spoon to break up the clumps (be careful not to over-mix the batter though). Once most of the lumps are gone (a few are okay), let it stand for 5 min before cooking on a hot skillet.
Serve warm with maple syrup and fresh fruits. You can freeze whatever you don’t eat to warm up later for a quick breakfast or snack.
- DRY INGREDIENTS
- 2 cups whole wheat flour
- 1 cup spelt flour
- ¾ wheat bran
- 2 tbsp baking powder
- ½ tsp salt
- WET INGREDIENTS
- 6 tbsp maple syrup
- 1 tbsps raw tahini (substitute almond butter if you are allergic to sesame)
- 4 tbsp grapeseed oil
- 4½ cups soy milk (or your choice of milk)
- 2 bananas sliced (optional)
- ½ cup blueberries (optional)
- ¼ cup dark chocolate chips (optional)
- Mix the wet ingredients in a large mixing bowl and the dry ingredients in a smaller bowl.
- Fold the dry ingredients into the wet ingredients, stirring until most of the lumps are gone, but being careful not to over-mix. Add any optional ingredients desired.
- Let the batter sit for 5 minutes.
- Over med-high heat, heat a tbsp of oil in a skillet or pancake griddle and once the oil has come to temperature spoon pancake batter onto the surface.
- Add any optional ingredients desired (e.g. press slices of banana into the top of the pancake).
- When the top of your pancake starts to bubble use a spatula to lift the pancake gently and check the colour of the underside of the pancake. If it has nicely browned, flip the pancake over to let the other side cook.
- You may need to add some additional oil. Wait until the underside is slightly cooked and then pour the oil near the edge of the pancake, gently lifting it up with a spatula so it can reach under the pancake.
- Cook until the second side has browned and then remove from the pan using a spatula.
- Serve hot with maple syrup and fresh fruits.