Yummy Vegan Pancakes
April 20, 2012 6 Comments
When author and owner of Vegan.com, Erik Marcus, asked if I would be interested in taking on a photo shoot project for a groundbreaking new recipe from a well-known vegan cookbook author I was, naturally, ecstatic. I replied with an enthusiastic “YES!” without even knowing what the recipe was! So when he eventually sent the recipe including all ingredients and instructions, my boots began to shake and suddenly I became rather intimidated. The challenge was a palm-oil-free butter created by the genius chef Bryanna Clark Grogan and it appeared ever-so-complicated with all sorts of special ingredients. Liquid soy lecithin? Non-deodorized fair trade organic cocoa butter? All items not in my every day pantry and ones that I don’t have experience working with so the potential to mess it up was great. Plus I was running short on time and knew that I didn’t have days to play with it if I bombed on the first try.
My fears were largely caused by the fact that I knew I wasn’t creating the butter and doing a photo shoot for myself. Other people were depending on me and expecting it to be fabulous. Pressure! Eeeek!
In the process of scrambling to get a silicone mold and acquiring all of the ingredients, I also knew that I had to figure out how I was going to plate and present the butter for the shoot. And one of the first foods that comes to mind when I think of butter is pancakes (right there behind toast). Who doesn’t love to slather butter all over their pancakes before dousing them with maple syrup? This is pure comfort food to the highest degree for me.
During an afternoon trip to Union Square and Sur La Table I successfully acquired all of the dishes and items I needed for a butter photo shoot and I’m happy to share the results of that shoot as this is one of the photos I sent and was used to feature this amazing new butter recipe:
As for the pancakes, this particular version has been in my recipe box for over ten years and is written on a pancake-batter stained notecard that I officially labeled as “Yummy Vegan Pancakes.” When I first went vegan I tried all sorts of different recipes tweaking them to my liking and landed on this particular one as a favorite that I consistently use. I hope you like it!
Yummy Vegan Pancakes
This yields roughly a dozen pancakes.
- 1 cup white flour
- 1 cup whole wheat or whole wheat pastry flour
- 4 tablespoons baking powder
- 2 teaspoons ground cinnamon
- 1/4 teaspoon salt
- 2 cups vanilla soy milk, almond milk, or any other non-dairy milk
- 4 tablespoons vegetable or canola oil
- 6 tablespoons applesauce
- 1 teaspoon pure vanilla extract
- additional oil for greasing the pan
Dry Ingredients: Combine dry ingredients (flour, baking powder, cinnamon, and salt) in a medium bowl and mix well.
Wet Ingredients: Add the soy milk, oil, applesauce, and vanilla to another medium bowl and whisk until well incorporated.
Combine: Add the wet ingredient mixture to the dry ingredients and stir until the batter is moistened. A few remaining lumps is A-okay—do NOT over mix the batter.
Cook: Heat a lightly oiled frying pan or griddle over medium-high heat and pour 1/4 cup of batter. Cook until the bottom is browned, flip, and repeat on the other side. Serve with delicious maple syrup, vegan butter, and berries.