VEGAN RECIPES
Fluffy and sweet banana chocolate chip pancakes are the perfect way to start any day. These pancakes are amazing topped with vegan butter and drizzled with warm maple syrup. Sprinkle a few chocolate chips on top to make them even better.
Continue reading “Banana Chocolate Chip Pancakes (Vegan and Gluten Free)”
Since I found fresh peaches at the farmers market this week. Peach pancakes had to be on the menu.
This weekend my kids asked for strawberry pancakes, which I have never had before. They were actually really good, so will be making them again. I always use the same basic pancake recipe and then just add in whatever fruit I feel like that day. My family’s favorite are apple cinnamon. Of course the kids love chocolate chip pancakes, but those are only for special days like birthdays. This pancake recipe makes enough for 4, but I usually double it so we have some leftover for a quick breakfast during the week.
2 cups soymilk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour
2 tsp baking powder
1 tsp baking soda
1 tsp salt
2 TBSP agave nectar
4 TBSP canola or vegetable oil
1 tsp vanilla extract
1 cup of fruit diced (optional)
Combine the soy milk and the vinegar and set aside. In a large mixing bowl combine the flour, baking powder, baking soda and salt. Add the agave, vanilla and oil to the soy milk. Mix the wet ingredients into the dry until it is just combined. Don’t over mix it. Add in the fruit if you are using it. Cook the pancakes over medium high heat on a griddle or non stick pan lightly oiled of sprayed. Cook until bubbles appear all over the top and then flip them and cook for a few more minutes until they are nicely browned. You can keep them in a warm oven until you are ready to serve.
I make pancakes almost every Saturday morning and pumpkin pancakes are our favorite for fall. It is almost like having pumpkin pie for breakfast. They are great with maple syrup, but my kids love them drizzled with honey. I do use some white flour in this recipe, but you could use all whole wheat. The pancakes just don’t come out as fluffy with all ww flour, but they will still be good.
Pumpkin Pancakes
2 cups soy milk
1 tsp apple cider vinegar
1 cup whole wheat flour
1 cup unbleached flour (or more whole wheat, but the pancakes won’t be quite as fluffy)
1/4 cup sugar (you can always use a different sweetener like agave or maple syrup)
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp pumpkin pie spice
1 cup canned pumpkin (plain pumpkin, not pie filling)
2 Tbsp canola oil
1 Tbsp molasses
1/2 cup chopped walnuts
Combine the milk and the vinegar and set aside. Combine all the dry ingredients in a large bowl. Add the milk and the remaining ingredients to the dry mix. Stir until just combined. Cook over medium high heat until browned on each side (flip when the top get all bubbly). About 3-4 minutes per side.