Who doesn’t like pancakes? Even Mr. GoodEating, who purported to dislike the American-style pancakes of which I am so fond, likes these. There are loads of variations, so express yourself, use what ingredients you have on hand and/or are seasonal. You do not need eggs or dairy milk to make pancakes. Seriously. Isn’t that something that you’re just not used to hearing? Well, it’s true.
This recipe makes approximately 12-15 Silver Dollar sized pancakes (or 6-8 larger pancakes). Recipe after the photo. Serves 2.
- 1 1/2 cups soy or other non-dairy milk
- 1 Tablespoon sugar
- 2 Tablespoons light vegetable oil or coconut oil (melted and cooled just enough not to cook the batter while in the mixing bowl)
- 1 cup spelt flour
- 1/3 cup whole wheat or all-purpose flour
- 1 teaspoon baking powder
- 1 teaspoon lucuma powder (this gives a rich, chocolatey taste, but it’s optional)
- 1 teaspoon maca powder (optional)
- 1/4 teaspoon salt
- 1 teaspoon vanilla/orange or other extract
- 1-2 Tablespoons water (or more if required)
- maple syrup to taste (or other syrup you might fancy)
Heat oven to 110C or lowest setting and place a baking sheet in the oven – you will use this to keep the pancakes warm as you cook them.
Prepare the batter in a large mixing bowl by mixing all the ingredients and the 2 Tablespoons of water. Whisk everything together so that the batter gets some air in the mixture. Make sure that it is not too runny. If it’s too thick, then add another Tablespoon of water and see how it thins out. Just take your time. If you want to add berries, do so now and gently fold them into the mixture.
Heat a non-stick skillet on medium-high. If you’re using non-stick, there will be no need to grease it. Use a small ladle to scoop out the batter and, depending on the size of your skillet and how much batter you pour out, you will be able to cook one or more pancakes at a time. I manage to cook about four and I make them pretty small.
You will see bubbles forming on the side and in the middle of the pancake after a few minutes of cooking. Check the underside and if it’s too brown, then lower the heat. Once there are enough bubbles formed on the sides and middle, flip the pancake and cook the other side for 1-2 minutes.
Stack the cooked pancakes atop one another on the baking sheet in the oven so they keep warm.
Serve immediately with fruit, vegan sausages and syrup.