Super Simple Vegan Pancakes
I’ve been laying low since I got home after a month of being away. Hibernating, if you will. Reveling in the quiet and making coffee without worrying about waking someone. Making pancakes over and over. Spending lots of quality time with Cookie, the pancake thief.
It’s been lovely. My pancake endeavors have paid off, too. I realized the other day that I don’t have a basic pancake recipe on the blog, so without further ado, meet my new favorite pancake recipe. It’s easy, healthy and vegan!
Basically, I reduced my gingerbread pancake recipe to its most essential formula, then I traded almond milk for cow’s milk and olive oil (or coconut oil) for the butter. Then I just omitted the eggs completely, surprisingly without any ill effects. The batter gets nice and bubbly thanks to the baking powder, then it fluffs up on contact with the hot cooking surface.
Without that eggy flavor, the remaining ingredients get to shine through. As such, these pancakes are remarkably delicious. Bob’s Red Mill sent me their organic whole wheat flour, which imparts a lovely, lightly nutty flavor. Bonus? Since it’s higher in fiber and protein than all-purpose flour, these pancakes are more likely to stick with you until lunch.