I was thrilled with the discussion on yesterday’s “cruelty free” post. Thanks so much, all of you, for adding to the conversation so intelligently! Lots to consider–especially the many interesting remarks about weighing vegan priorites and environmentally friendly priorities together. If you haven’t chimed in yet, do.
And today, I return to you with a post that’s considerably lighter. Let’s talk about pancakes.
The last time I shared a pancake recipe, it was the blueberry spelt pancakes that I prepared for my Mom during our staycation. That was quite a while ago! When I happened to mention vegan pancakes to M over Thanksgiving weekend, and saw him perk up with excitement, I knew that pancakes were destined to be our next vacation breakfast. The following morning, I woke up, surveyed the kitchen, and pondered what to make. The decision became easy when I remembered that M had a bag of vegan carob chips sitting in his freezer.
I’m not sure if I’ve mentioned it before, but carob goodies are one of my favorite varieties of vegan “junk food” — carob chips, and carob covered rice cakes in particular. Beyond that, I’m just a giant carob fan to begin with. This isn’t because I want a chocolate replacement: there is no replacement for chocolate! I just happen to think carob is delicious, and I like that it’s also a good vegan source of calcium.
This was my first time making carob chip pancakes (or chocolate chip pancakes, for that matter), and used a simple pancake “template,” adding carob chips at the end. It’s nice when we know the proportions of a certain kind of food (pancakes, soup, scramble, whatever) so well that the recipe sort of resides in our memory: that’s how I judged proportions on this one.
The kitchen smelled heavenly–as only kitchens in which pancakes are being prepared will–and by the time I’d finished up the batter, M and I were ravenous.
Gena’s Vegan Carob Chip Pancakes (serves 4, or two people who want leftovers)
3/4 cup whole wheat flour
3/4 cup unbleached, all purpose flour*
2 tbsp ground flax OR 3 tsp Ener-G egg replacement mixed with 4 tbsp warm water
2 tsp baking powder
2 tbsp sucanat or brown sugar
2 tbsp coconut oil
1 1/2 cups almond milk
1 tsp vanilla
1/2 cup vegan carob chips
*NB: Normally I would use 1 1/2 cups of whole wheat pastry flour here, but what we had was either whole wheat flour or all purpose. To avoid an overly grainy taste, I used a combination, but you could certainly use all whole wheat if you like.
1) Mix all dry ingredients
2) Coat a griddle or large skillet with coconut oil and heat over medium.
3) Mix the sucanat and wet ingredients, and then fold them into the dry ingredients.
4) Fold in carob chips.
5) Ladle the batter by two heaping tablespoons at a time onto a hot griddle. When you see bubbles form on top, and the edges of the pancake can be lifted easily with a spatula, flip the pancake over and finish cooking.
Chef’s tip: if you’re worried about keeping the pancakes warm as you finish the batter, layer them in between cheesecloth or paper towels.
6) Top with real maple syrup, or earth balance…
or a sprinkle of fresh fruit…
Silence ensued as M and I devoured our stacks of warm pancakes, occasionally taking a moment to emit an “mmm” or “mmmohmygod, these are so good.” Who says that vegans need to miss out on brunch?
As an early riser by nature, I actually tend to ignore brunch as a meal, and with it vegan versions of the many delicious foods that brunch includes: pancakes, French toast, tofu scramble, etc. Even if I’m destined to rise at the crack of dawn, weekends are a nice time for me to put some thought into a special meal.
What’s the last brunch menu you created, and was good? Anyone have great meal recommendations for me?
See you on the morrow!