Posts Tagged ‘vegan pancakes’
Pirates Chai for Breakfast

Due to a ridiculous language requirement at USC, I spent about twelve thousand dollars (that’s three semesters worth) trying to cultivate an interest in the French language and culture. I know a few words “Je suis la jeune fille” for example, but for the most part all of that classroom time was wasted. I really wanted to learn French, but trying to do so while also working, taking a full courseload, and slogging through my Freshman year of college was not a good idea. I did, however, come away from the class with two things: 1: a new appreciation for The Cure’s Killin an Arab and 2: a real love of crepes.
It only makes sense that I would be into crepes, considering the fact that I am mad about pancakes. It’s worth noting that lately I have been reserving pancakes for weekend mornings and getting by with tofu scramble during the week. I do, however, make a pretty impressive crepe. I think there are a few very key elements to a good crepe.
1. Mixing the batter: I like to use my stand-up blender for this one. It gets the batter really smooth which is important.
2. The flour: you want to use a fine-ground whole wheat pastry flour. It will be light and smooth enough to make your crepes delicate.
3. A large spatula: for flipping.
4. A kick-ass filling: for my crepes I used a filling very similiar to bananas foster, except that I made a mockery of it.
5. Patience: you have to cook the first side of the crepe for a little bit longer than you think, because the top should be pretty much firm before you turn them over.

Vegan Crepes

  • 1 c. soy milk
  • 2 TBSP water
  • 3/4 c. whole wheat pastry flour
  • 1 TBSP cornstarch
  • 1 tsp vegetable oil
  • 2 tsp sugar
  • 1 tsp pirates chai

Blend all ingredients in a stand up blender until smooth, and refrigerate mixture for half an hour.
Bring a frying pan to medium heat and spray lightly with oil.
Ladle out about 1/4 of a cup of batter in a thin layer. Let the crepe cook on one side until the top is firm, flip, and cook for about another minute.
Serve with your favorite fruit filling.

Bananas Foster (even though I’m sure this is nothing like the real thing)

  • 1 banana, slices
  • 2 TBSP molasses
  • 1/2 a shot bacardi
  • 1/2 tsp. vanilla extract

1. Warm the banana and molasses over high heat.
2. When the mixture starts to bubble, add the bacardi and vanilla and stir until the alchohol burns off and everything reduces nicely.

Strawberry Banana Pancakes

I think that it’s really commendable that I am so good at beating a dead horse re-inventing this vegan pancake recipe. At this point in the game, I’m doing it just to challenge myself and see just how versatile of a little recipe this is. Future implementations will include granola, chocolate (not chocolate chip, actual chocolate), and coconut macadamia. Maybe I should open up my own vegan pancake restaurant. I suppose that I would need some savory pancakes to round out my menu. I would also need capital: lots of capital. I’ve been toying lately with the idea of writing my own book. The concept would be a guide to healthy living, a way of turning your life around, through improving your diet, exercise, and lots of delicious and nutritious recipes. I worry that no one would want to buy it, so feel free to post reassuring comments about how you would buy two if you had the chance.
The other day I ended up with a banana on the edge. You know what I’m talking about. The skin is starting to develop some brown splotches and you know that a matter of hours stand between you and a wasted quarter. I knew that I had to act fast. I really love bananas. The potassium in them is great for light-headedness, which I sometimes have a problem with. Some people argue that 100 calories for a piece of fruit is excessive. Those people are stupid, bananas are great, and here’s a new recipe.

Strawberry Banana Pancakes
1/2 a ripe banana
3/4 c. whole wheat pastry flour
2 tsp sugar
1 tsp baking powder
1/4 tsp salt
2 tbsp. water
1 c. soymilk

In a mixing bowl (or I used my magic bullet), mash a banana. Add sugar and soymilk.
In a seperate bowl, whisk flour, baking powder, and salt.
Add the dry ingredients to the wet (again, I just pulsed on high for 10 seconds), adding water until you reach a good pancake-like consistency.
Dice the strawberries into little chunks and add to the batter, mix but do not pulse if you are using a food processor. 
Pour out onto a hot pan coated with nonstick spray.

Makes about 6 pancakes at 92 calories each.

Potato Pancakes

One of my favorite Easter memories dates back to my senior year in highschool, when my friends Phil, Siobhan, and I made potato pancakes over Easter break. We used Phil’s mom’s recipe and ended up with what I remember to be about 3 million potato pancakes. They were delicious, but we deep fried them in oil, which is fine when you have a 17 year old metabolism, but not now. I have also been known to frequent the Red Lion in Silverlake, an open-air beer garden where the hefeweizen is cold and the potato pancakes are delicious (but so not vegan and so not low-fat).
After having some success with the idea of baked eggplant Parmesan, I wanted to try something similar with potato pancakes. Taking the eggs out of the mix created a binding issue, so I used a batter-like mixture to hold it all together. By broiling the pancakes and brushing oil on top, I got the crunch that comes from a good potato pancake with a very small amount of the fat. Also, I pre-cooked my onions, because I hate the taste of raw onions, which you can easily get stuck with if your pancakes aren’t well-cooked all the way through.

Potato Pancakes

  • 5 small gold potatoes
  • 1/3 c. onion, chopped
  • 1 tsp. baking powder
  • 11/2 tsp. garlic salt
  • 1/2 tsp black pepper
  • 4 tbsp. whole wheat flour
  • 1 1/2 tsp egg replacer mixed with 2 tbsp. water
  • 6 tbsp. unsweetened unflavored soy milk
  • 2 tsp. cornstarch
  • 1 tbsp. olive oil
  • salt to taste

Saute chopped onion over medium heat in a non-stick pan until soft. Wash and shred potatoes (don’t bother to peel them, the skin is where they hide all the flavor).
Mix baking powder, garlic salt, pepper, and flour. Add pre-mixed egg replacer and soy milk and mix well. It should resemble very, very thick pancake batter.
Add cooked onions and batter to a large mixing bowl and stir in potatoes. Add 2 tsp. cornstarch and mix well.
Line a baking sheet with tin foil and spray with non-stick cooking spray. Pick up a heaping tablespoon full of the potato mixture and  pat it in between your hands to form a pancake and place on the baking sheet. Repeat until all the mixture is gone.
Broil on low for 7 minutes and flip. Immediately after flipping, brush the pancakes with olive oil (use about 3/4th). Broil on this side for 5 minutes or until golden brown. Flip the pancakes again and brush with olive oil, then broil for another minute.
Transfer pancakes to a plate and sprinkle salt on top. Serve warm with applesauce or vegan sour cream.

Makes 10 pancakes at ~77 calories each.

Pumpkin Pancakes

On Easter, I left my comfortable sanctum of the west side and made the drive over to Silverlake to try  out the Meet Market’s much-buzzed about vegan brunch buffet. I was particularly impressed by the  pancakes, which were spicy and sweet and had the distinct hint of cinnamon. I spent most of the ride back pondering what might have made those particular pancakes so special. It wasn’t until I got back home that it hit me. A little light bulb went off over my head, and if I were a comic book character, my thought bubble would have been flashing “pumpkin” in some sort of comic sans font. On my next Whole Foods trip, I picked up a can of organic pumpkin puree. I like that Whole Foods stocks pumpkin puree all year long, whereas Trader Joes will usually on carry it seasonally. Libby’s makes an organic 100% pure pumpkin puree, but to buy that I would have to go to a Ralphs or Albertsons. Similar to my failed experiment with adult education classes, I do not do well when I venture out into the general populace. More on that particular quirk of mine later.
I was very pleased with how these pancakes turned out. They are slightly denser and thicker than “the pancakes”, which would make them perfect for a hearty fall breakfast. I know it’s a bit early to plan for these things, but I will probably whip these babies up for Thanksgiving.

Vegan Pumpkin Pancakes

  • 1/2 cup whole wheat pastry flour
  • 1/2 cup regular whole wheat flour
  • 1 cup canned pumpkin
  • 1/2 tsp. vanilla extract
  • 2 tbsp. molasses
  • 1 tbsp. cinnamon
  • 1/2 tsp. ginger
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 cup unsweetened soy milk 

1. Whisk together dry ingredients. In a separate bowl, blend pumpkin, soy milk, vanilla, and molasses. 2. Blend the two mixtures together until smooth, but be careful not to overmix.
3. Heat a non-stick pan and spray lightly with cooking spray. Pour 1/4 a cup of the batter into the pan and let it cook for 2-3 minutes, or until the top side of the pancake is almost dry. Flip and cook on the remaining side for 1-2 minutes or until brown.
4. Serve with maple syrup and earth balance. I got fancy and added some powdered sugar. You could get even fancier and add cinnamon-sugar.

New Order
I know that you know this by now, but I really do love vegan pancakes. At this point, any variation on my classic pancake recipe is merely gratuitous, but I’m just finding so many different ways to make them.  I love experimenting in my kitchen. Sometimes it works out really well for me, and sometimes it’s a bit of a disaster. I had never seen a recipe for blue corn pancakes before, but I did see them mentioned in the Skinny Bitch meal plan in the back of the book. So I decided, hey, this must be something that vegans eat. When I saw the blue corn flour in the Whole Foods bulk section, I realized that I had an opportunity to give them a try without necessarily committing to an entire pound of flour. It was like a test drive, or one of those boys who just wants to be friends in the beginning. I had a low stakes way of trying my hand at blue corn pancakes. I realize that the picture may make these little guys look unappetizing, but that’s either a function of my very poor photography or just the fact that they are slightly blue. Either way, I still need to get a better camera than the one on my i-phone. I made these pancakes, very appropriately, one Monday morning. Thus, the punny name.

Blue Monday Pancakes
  • 5/8 c. blue corn flour
  • 1 tsp. agave (because it goes better with the blue corn)
  • 1 tsp. baking powder
  • 1/4 tsp. salt
  • 1/2 tbsp. egg replacer
  • 1 tbsp. water
  • 3/4 c. of almond milk
  • a healthy dash of cinnamon
  2. Pour the flour, agave, baking powder, salt, egg replacer into a bowl. Add the almond milk and water and mix until blended. 
  3. Add a dash of cinnamon.
  4. Spray the bottom of a frying pan (or pancake griddle if you are lucky) with nonstick spray and heat the pan to medium-high. The heat is very important if you want a golden brown pancake.
  5. Pour your batter and cook each pancake for about a minute, or until bubbles form at the top and the batter begins to firm. Flip and cook for another minute until golden brown on both sides. 

8 pancakes at 41 calories each

Yes, It’s Pancake Time, AGAIN

I know, I know, you probably thought that I had moved on from blogging about pancakes. One more post about them, and I might as well just rename the whole blog Mis-Adventures on Vegan Pancakes. I can’t help it, I really love making breakfast in the morning and vegan pancakes always seem to hit the spot. My particular recipe is low in calories and fat, so when I top them with fruit I am actually creating a well-balanced breakfast. A good pancake recipe, like the one here (Return of the Pancake) is an important cornerstone to any cooking repertoire. It opens you up to a world of possibilities: Blueberry pancakes, banana pancakes, chocolate-chip pancakes, blue-corn pancakes, you get the idea.
I was talking about Apple Cinnamon Cheerios the other day. Apple Cinnamon Cheerios used to be one of my favorite breakfast cereals, and as a kid, they were probably one of my only sources of anything even resembling a fruit or vegetable. I had an apple left over and could tell that it was going to turn soon, so one Saturday morning I decided to get a little crazy and make apple-cinnamon pancakes. The addition of an apple gives this recipe a nice boost and will take care of one of your daily servings of fruit. I love eating fruit in the morning, because it’s easy on your digestive system. Just ask Skinny Bitch.

Apple Cinnamon Pancakes

  1. Prepare vegan pancake batter as directed.
  2. Dice half an apple, then add half of your apple chunks into the pancake batter and pulse together in a food processor for about 5 seconds. 
  3. Add the second half of the apple chunks to the batter and cook as normal.

Now you have half of an apple and are wondering what you’re going to do with it. You probably want to eat it, but you are probably also thinking “Damn, it would be great to harvest the natural sugar in this apple so that I don’t need maple syrup on these bitchin’ pancakes.”  What’s a vegan to do? I personally love fried apples, like the ones you can get at the Cracker Barrel. However, I’ve created a healthier way of cooking them that is the equivalent eating an apple, instead of being just like eating an apple, half a pound of butter, and a cup of sugar.

Poached Cinnamon Apples

  • 1/2 an apple, sliced
  • 1 tsp. cinnamon
  • 1/4th c. water
  1. Place sliced apples in a frying pan over medium heat.
  2. Cover with water and cook for 5 minutes, until most of the water is evaporated and the apples are tender.
  3. Sprinkle with cinnamon and stir until the apples are coated evenly. 
  4. Drain off the water and serve.
The Return of the Pancake

In December, I was lucky enough to have someone make me the most delicious vegan pancakes I’ve ever had.

 Like a crack addict, I scoured the internet for a vegan pancake recipe similar to how I remember his. You will remember the recipe I posted earlier in the week. They were good, but they weren’t “the pancakes I was looking for”. So, I guilted him into providing me with his recipe. I was overjoyed at the prospect of having a steady supply of these pancakes, because I really did like them THAT much. They’re the perfect combination of chewy vs. fluffy, and they taste delicious.

So, I make the pancakes, and what do you know, they come out wrong. The batter was much too thick and I couldn’t get a good pour. Also, the texture was a little too grainy. I tried another batch with more liquid, but still no dice. I wanted those crepe-like pancakes pretty badly, so I e-mailed Monsieur Le Crepe. I gave him the third degree about these pancakes, and like Kaiser Soze he weaved a fantastical description of exactly what steps I would need to take to replicate his recipe.

It turns out that the secret is 100% in the flour. Arrowhead Mills unbleached flour, available at your local Whole Foods. I was told to look for the whole wheat, but couldn’t find it, so I broke my no white-flour rule. I bought a bag, and this morning I was finally able to replicate the pancakes I had so desperately been craving.

Vegan Pancakes
5/8 c. unbleached arrowhead mills white or whole wheat flour
1 tbsp. sugar (I had to use powdered sugar this morning because it was all I had on hand)
1 tsp. baking powder
1/4 tsp. salt
1/2 tbsp. egg replacer
2 tbsp. water
3/4 c. of soy milk
a healthy dash of cinnamon

1. Combine all of the dry ingredients in a bowl, do not pre-mix the egg replacer.
2. Add milk and water and whisk. For this step, I went ahead and used my magic bullet, it took mere seconds to blend perfectly.
3. Heat a pan to medium high and coat with earth balance or non-stick cooking spray. I used the spray this morning.
4. Pour in pancake batter and let cook on one side until the edges are firm and tiny bubbles rise to the surface. Then flip and cook until golden brown on the other side
18 silver dollar pancakes at 22 calories each

This morning I tried these babies with a little bit of pumpkin butter. Delicious

Vegan Pancakes

Let’s talk about Vegan pancakes.
Anyone who has ever been to Swingers in Santa Monica knows the joy of vegan chocolate-chip pancakes, which they only serve on the weekends. And who doesn’t fondly remember the beloved Mrs. Buttersworth or Aunt Jemima? I’ve spent way too much time at I-HOP in my lifetime. Pancakes are hands-down my favorite breakfast food.
I have a friend who makes fantastic vegan pancakes. They’re thin and light and chewy, more like a McDonald’s pancake than anything else. I have had great trouble replicating his recipe, although I have finally identified the right type of flour and will be doing another test batch this week.

In the meantime, I studied some recipes online and through a series of experiments, devised a vegan pancake recipe that is light and fluffy. It reminds me more of an Aunt Jemima pancake than anything else. For the picture above, I added some fresh blueberries which cut down on the need for sugar in the recipe.

Vegan Pancakes Take 1

1 cup whole wheat flour
1.5 tbsp sugar
1 tsp baking soda
2 tbsp baking powder
dash of salt
1 cup of vanilla soymilk
ener-gee egg replacer for 2 eggs
1 tsp of vegetable oil
1 tsp vanilla
healthy dash of cinnamon
1/2 a cup of fresh blueberries (rinsed and dried)

1. Mix egg replacer powder with water and set aside.
2. Combine flour, sugar, baking powder, baking soda, salt, and cinnamon in a bowl.
3. pre-heat a non-stick pan to medium-high heat
4. In a separate bowl, mix soy milk, oil, and vanilla and add prepared egg replacer
5. Add wet ingredients to dry ingredients and mix thoroughly
6. Fold in 1/2 cup of blueberries
7. Spray skillet with cooking spray and immediately pour in about 1/2 a cup of pancake batter. Wait until the bottom is brown and flip.

Makes 4 pancakes, 4 inches in diameter, 180 calories/pancake.