Happy Monday, friends!
I'm back today with yet another delicious, vegan recipe!
For the last eight years or so, I have this quirky little thing where I have to make pancakes whenever it snows. This started when I was watching a few shows and movies that are set in prairie times and the characters always seem to make and eat pancakes a lot when it is snowy. That sounded so homey and cozy to me, so the tradition started and has continued ever since. I will admit that I always made pancakes mostly for the idea of it...making the batter, drizzling maple syrup over hot pancakes straight from the skillet, and cozying up in the warm house whilst snow fell beautifully and softly outside. The pancakes tasted pretty good, but I did it mostly for the little vision I had in my head and because it seemed so old-fashioned and simple to me. Like stepping into the prairie times, which I've always had an affection for.
Last week, we got a couple nice snowfalls, for our corner of the world, that is. In total, we probably got about 5 inches, which is a blizzard here. So, of course, that meant I had to make pancakes. I decided to try a vegan recipe, as I am trying to add more of that type recipe to my repertoire, and I found this one. I made a few tweaks to suit the tastes of my family and the result? The best pancakes we'd ever eaten! My whole opinion of pancakes changed with one bite...and now we have declared this recipe the only recipe for pancakes we'll make.
Just look at how thick and fluffy these pancakes look. I noticed that the batter was very light and airy as I was making the pancakes, and it resulted in absolutely heavenly, divine pancakes. I hope you'll try these soon...you won't regret it! And perhaps, you'll adopt the snow-day-pancake-making tradition. It sure is a good one!
Heavenly Vegan Pancakes
2 cups organic, unbleached all-purpose flour
little less than 1/4 cup organic pure cane sugar
2 heaping tbsp. baking powder
1 tsp. salt
2 cups vanilla almond milk (a secret ingredient!)
2 tbsp. raw apple cider vinegar
2 1/2 tsp. vanilla extract
In a large mixing bowl, combine the dry ingredients together. Pour in the milk, vinegar, and vanilla, and gently stir together. Don't overmix, and if there are some lumps, that's perfect. You don't want a smooth batter.
Allow the batter to rest on the counter for 10 minutes. This step is super important, as it allows the baking powder to do its thing and the batter becomes all light and airy and lovely.
Grease a skillet or griddle with a bit of coconut oil, and set the heat to medium-low. Once the skillet or griddle is hot, spoon the batter onto the surface wit ha 1/4 measuring cup. Let the pancake cook on the first side until bubbles begin to appear and then pop. The edges will begin to look set as well. Then, gently and easily flip it over, continuing to cook for another minute or two.
Top with coconut oil or a vegan "buttery" spread and real, pure maple syrup.
Enjoy!
Note: You could easily add vegan chocolate chips, bananas, peanut butter, blueberries, etc. to this batter to add a bit of fun to your plate. Next time, I'm going to make a variety for a little pancake party!
I want to quickly mention that I have finally updated "the kitchen" page here on my blog. All recipes both past and present are easily accessible there, and I will continue to update it as new recipes are added.
May your week be a marvelous one! ♥