nothing beats a hot stack of homemade pancakes
Happy Friday! And Spring! Although we had a serious snowpocalypse, I'm ready for the warmer weather and sunny days ahead. What the saying? April showers bring May flowers? Yes. We're THAT much closer!
Saturday mornings are the best mornings. Who can agree? If you don't agree, I just don't get you. So, every Saturday morning, Ryan and I have [had] this ritual to get bagels for breakfast in bed at the local bagel store by my apartment. I normally get four whole wheat everything bagels. One for me, two for Ryan, and one packed for him to bring to work. Long story short, Ryan thought it was a good idea to eat FOUR bagels a few weeks back in one day, with no other nutrients or food in his body. Called me at work saying he was so sluggish and full and "never eating bagels again". I tried to explain that this naturally happens when all you eat is bread, but he blamed it on the bagel place (insert eye roll here. Ugh]. So, the following weekend you know what we had instead? A HOT homemade stack of pancakes. Perhaps a temporary new ritual... For now ;)
Not sure if you're in the same position as I am, but I've searched forEVER- literally years- for thee perfect pancake recipe. Even before going vegan, I struggled to find a good DIY Buttermilk Pancake. Nothing ever came close to those box mix pancakes that came out simply perfect everrrrry time. 8 year old me thought I was an actual chef anytime I made a decent stack, but come on. Box mix? Can't do that forever. It's time for real deal stacks from scratch!
Wife Mama Foodie came to the rescue again for her original take at these. I adapted slightly and BAM. Just like the box, and totally from scratch. AND basically one bowl! You know what I'm having for breakfast tomorrow morning. Xx Sam
I N G R E D I E N T S:
- 3/4 cup + 2 Tbs of almond milk
- 1 Tbs of apple cider vinegar
- 1 cup of all purpose flour
- 1 Tbs of baking powder
- Big ol Pinch of sea salt
- 1 Tbs of coconut oil
- 2 Tbs of pure maple syrup
- 1/2 tsp of vanilla extract
- To top: Vegan yogurt, Skillet granola, frozen berries + pure maple syrup
PREP: Start by adding the almond milk and apple cider vinegar in a small bowl or glass. Mix well and set aside to thicken up/sour for about 5ish minutes. While thats prepping, measure out all of your ingredients. In a large mixing bowl, sift together the flour, baking powder + salt. Then, add the oil, maple syrup, vanilla and almond "buttermilk". Whisk or stir lightly until combined but still has lumps in it. Don't over mix!
COOKIN: On a large non stick skillet, oil liiiightly over medium heat. Once hot, test with just a small blop of pancake batter (we know the first pancake always stinks, so test a little first to get outta the way). When ready, add about 1/4 cup of batter at a time and flip after about a minute, when bubbles form and bottom is golden. YUM. Flip (duh) and repeat until all pancakes are cooked.
*Notes: This recipe was heavily adapted from Wife Mama Foodies Vegan pancakes. The first vegan buttermilk pancake I've successfully made, and I've tried MANY recipes. My new go-to!