Of the breakfast carbohydrate trifecta, (waffles, French toast, and pancakes), pancakes are by far my favorite. I love their versatility and how easy it is to play around with flavors. I’ve always loved a smooth, delicious, pancake over the “rugged” texture of a waffle. My favorite place to get pancakes when eating out is Chicago Diner. Their pancakes are seriously the size of a dinner plate. I’ve never experimented making mine that size, but nothing compares to these in levels of fluffiness. How they are able to do it without any eggs may remain a mystery.
This recipe is super simple and doesn’t require any odd ingredients that you may not already have. The pancakes aren’t super fluffy like Chicago Diner, but they have a great texture and enough fluffiness, by my standards. I make it so much that I memorized the recipe and we eat them every Sunday morning! My almost 4 year old daughter helps and she loves feasting on the finished product, as well. For breakfast, she often asks for pancakes and “yellow tofu,” which is tofu scramble. I double the recipe often so I have enough to reheat for her breakfast during the week.
You can easily add blueberries or chocolate chips to the batter. Using vanilla almond milk will give these a nice hint of flavor, too. I have a green super foods protein powder that I plan to add in the future because I’m hoping it might trick my toddler into eating even more green vegetables!
This recipe is slightly modified from The Happy Herbivore
Recipe yields 6-8 pancakes
Ingredients:
(Dry)
1 cup whole wheat flour
1 tablespoon baking powder
1/2 teaspoon cinnamon
Pinch of salt
(Wet)
1 cup almond milk
2 tablespoons maple syrup
Directions:
Stir dry ingredients together in a large mixing bowl.
Whisk almond milk and maple syrup in a small bowl.
Pour wet mixture into dry mixture and stir until just combined.
Set a timer for ten minutes and let the batter sit.
Heat griddle on low and spray lightly with cooking spray.
Generously coat a 1/4 measuring cup with cooking spray, as well.
Scoop your batter using your coated measuring cup and pour onto heated griddle. I fit about 6 at a time on my griddle.
Cook until bubbles start to form.
Flip pancakes and cook on other side for about two minutes.
Repeat the process with remaining batter. Serve with a little vegan butter and maple syrup.
The Veg Table 