So. . . Apparently, when I added the photos to this shortly after making the food, my dumb mobile app went and published it as a post, rather than saving it as a draft as I clearly requested. So to anyone that actually follows me and saw this as a bunch of pictures with no text or title, I do apologize.
Anyway. . . I’ve been on a bit of a pancake kick lately. We can largely blame the fact my fridge if somewhat empty, and this is the only breakfast I can really make with what I have in the pantry. Over the weekend, I was dog-sitting again, and I made lots of pancakes more in the restaurant style – fatty, with white flour, etc. They were what I could pull together with my parents’ pantry. Don’t get me wrong; I enjoyed them. I even concocted them myself! Next time I decide to make them as a treat, I’ll take care with measurements and post the recipe.
Today, I found myself with lots of time to make breakfast, but with a desire to at least eat something filling, with its fair share of protein and fiber.
So I present to you my first recipe!
Whole Grain Flax Pancakes
- 1 cup “milk” (I used Almond Breeze almond/coconut)
- splash of vinegar (optional)
- 2 flax eggs (for each “egg” whisk 1 tbsp ground flax seed with 3 tbsp warm water and let rest for at least three minutes)
- 3 tbsp canola oil
- 1 1/2 cup whole wheat pastry flour
- 1 1/2 tsp baking powder
- 1 tsp sugar
- pinch of salt
- Prepare the “eggs” – I simply scooped the flax and water into a coffee mug and whisked with a fork, then set aside.
- (Optional) “Curdle” the milk – this works best with soy (or even hemp!), but I found some results with my milk blend, as well. Simply add the milk to a large mixing bowl and add a splash of vinegar. Blend and let rest while you gather your other ingredients (or take pictures like a wannabe photographer). This is an optional step, but it creates more of a “buttermilk” feel to your pancakes.
- Add “eggs” and oil, then stir.
- Fold in the dry ingredients, being careful not to over-mix – lumps are good, mmkay.
- Grease a pan with oil for richer pancakes, or spray for lighter pancakes. Heat on medium heat until hot enough to sizzle one drop of batter.
- Scoop batter with a measuring cup to ensure even circles (1/2 cup for larger pancakes, 1/3 cup for medium, 1/4 for “silver dollar” style, etc. – I went with 1/3 cup.) Cook until bubbles form, about three minutes.
- Flip! Now, I feel somewhat ashamed to be posting a pancake recipe when I can’t master the art of the perfect Denny’s pancake, but in my experience, it’s between you, your stove, and your pan. I only managed to get those perfect pancakes when working with like-new electric stoves, and my personal stove is an ancient gas-powered number from the seventies, yielding what you see below. So if it’s blotchy looking, don’t stress. As long as it’s cooked evenly inside, you’re fine.
- Flatten with your spatula to ensure even cooking and let reverse side cook until browned, about three additional minutes.
- Remove from heat and serve with choice of toppings! I used Smart Balance light with pure maple syrup.
Five vegan foods you cannot live without.
- Sourdough bread. Be still my beating heart. It’s always been my favorite bread, and the fact it’s almost always vegan makes it even better!
- Boca chick’n patties. I know this is pure junk and a vegan shouldn’t be dependent on fake meats, but man do I love these! They’re perfect for those lazy days where I want something quick before bed. I top them on some sourdough bread with some veggies, Vegenaise, and buffalo sauce and just go to town.
- Qdoba’s tortilla soup. . . I’m addicted to their “Mexican Gumbo” which I order as tortilla soup + black beans + white rice + green salsa + guacamole + tortilla strips. Delicious!
- Avocados. Great with all of the above and so much more.
- Chocolate!! All things chocolate!