I have a girlfriend whose husband makes her pancakes every Saturday morning. I think this is just wonderful and for a while was working on convincing Jay that I deserved weekly tasty-cakes. Then I became allergic to everything that makes pancakes awesome and my Saturday morning treats started to fade into distant memories.
I must give Jay ample credit for trying, though. We attempted to alter our favorite buttermilk pancake recipe from The Joy of Cooking by substituting vanilla soy milk for the buttermilk and vegan butter for the regular butter. The result was less than awesome – thin cakes that had a flavor like that of vanilla cardboard. Frustrated, we resigned ourselves to weekend breakfasts of scrambled eggs and toast – with vegan butter, of course.
Recently I have been prowling around a lot of vegan cooking blogs and read of people combining soy milk with apple cider vinegar to create a buttermilk substitute. Could this be the solution to my flapjack dilemma? A little more online research revealed a recipe for whole wheat vegan pancakes – no dairy, no eggs and high fiber, to boot. I had to try.
Move over Aunt Jemima! What we found were delicious pancakes that were fluffy, slightly sweet and had the delicate tang that typically only buttermilk can make. Jay gobbled his up, and then announced that he wished there were more for lunch. Below is my adaptation of the recipe that makes extra “pancake mix” for you to put in a jar and store for the next weekend, or to whip up a second batch when your significant other gobbles up the first and expresses a desire for round two at noon.
3.5 cups whole wheat flour
3.25 cups all-purpose flour
.75 cup sugar
1 Tablespoon baking soda
1 Tablespoon salt
Mix the dry ingredients together and put in an airtight container (unless you plan to make enough vegan cakes to feed and army). This will make enough for about 5 batches of pancakes.
For the pancakes:
In a small bowl, mix together 1.5 cups plain oat milk (I like the richness of oat milk. If you are not allergic to tree nuts, you might also want to try Almond milk) and 1.5 teaspoons of apple cider vinegar. Set aside.
In another small bowl, mix together 2.5 tablespoons ground flax-seed and 3 tablespoons cold water until thickened (about 2 to 3 minutes). This is the magic step that replaces the traditional egg. The flax and water thicken to create an egg-like consistency that will help make the cakes fluffy and rich. The added bonus is that you get all sorts of good stuff like fiber and Omega-3’s from flax. Read more on the wonders of flax here.
In a medium-sized bowl mix together your oat milk, flax “egg,” 1.5 cup dry pancake mix and 2 tablespoons canola oil. Using a .25 measuring cup, cook your pancakes over medium high heat (or 350 degrees on an electric griddle) for 3 to 4 minutes until golden brown and fluffy. Use a little non-stick spray if need be (our favorite, and totally worth the $5 price tag, is Spectrum Grape Seed Cooking Spray).
Serve your Extraordinary Vegan Pancakes with warmed 100% pure maple syrup, butter and fresh berries and feel good knowing that you are feeding your body something nutritious and delicious!