It’s no secret I love breakfast foods, from tofu scramble to french toast. If you give me a quiet Saturday or Sunday morning, I will devour that breakfast meal in good company. Emanuel and I like to make Sunday breakfast together, complete with a couple of cups of coffee, enjoying our breakfast meal and spending time together with our two precious cats Vesuvius and Janus. Most weekends I make tofu scramble with vegan sausages or vegan breakfast tacos with avocado. Though there are other days where I want something sweet for breakfast like today's recipe, pancakes. I like to have my pancakes paired with tofu scramble, vegan sausage or vegan breakfast links. Other times I will add air-fried home fries to give me that vegan diner meal from the comfort of my own home.
At first, I wasn’t quite sure how I was going to modify my beloved sweet and savory breakfast food. I tried to just remove the eggs but that just left me with a flat and sad pancake. Until I figured out the simple replacement to eggs was just baking powder, which helps this delicious breakfast cake rise.
For golden brown pancakes. While cooking on the griddle wait until your batter has bubbles around the edges and in the middle, then flip the pancake. This ensures that your pancake is evenly cooked and won’t break on you during the flip. For new pancake makers, this takes a bit of practice but is really rewarding in the end.
If you are looking to add some fruit in your pancake add ¼ cup of your desired fruit to your batter and make as directed. My favorite fruit packed pancakes are strawberry and blueberry pancakes. I cut my strawberries into slices or pieces before adding them to the batter. This gives my pancakes a nice boost of flavor and a few more healthy vitamins for myself.
You can also substitute the maple syrup for a cooked fruit topping! I use strawberries, blueberries, and raspberries. All you need is 1 cup of chopped fruit, 1/2 cup of sugar and about ¼ cup of water. In a medium saucepan, combine fruit and water, then cook on a low simmer for 10 minutes. Then add sugar and continue to cook for 10 additional minutes. Keep warm then drizzle on your pancakes.
Check out how I create this breakfast staple below!
Tasty and Simple Vegan Pancakes
Prep time: 15 mins l Cook Time: 20 mins l Total Time: 35 mins l Yields: 10 Pancakes
2 Cups of Flour
1 ¼ Tbsp of Baking Powder
½ Tsp Cinnamon
2 tbsp Agave Maple Syrup (I found mine at Trader Joes's)
1 tsp Vanilla Extract
1 ¼ Cup of Rice Milk
½ Tbsp Plant-Based Butter
1 Medium Sized Pan or Griddle
1. Whisk together flour, baking powder, cinnamon, vanilla extract, and agave maple syrup while slowly adding the Rice milk. Mix until there are no lumps in the batter and it is a nice smooth consistency.
2. Heat up your pan on the stove to medium-high heat.
3. Grease pan with a plant-based butter
4. Pour ¼ cup of batter onto the heated griddle
5. Cook for about 1 to 2 minutes or until you see the edges and middle of your pancake bubble, then flip and cook for another 1 to 2 minutes or until golden brown on the underside.
6. Butter your cooked pancakes, serve and enjoy!