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Don't you just want to eat breakfast three meals a day? I certainly do. If I had my own restaurant, breakfast would definitely be available all day - just like one of those greasy spoons. YUM!
Few breakfast dishes satisfy me quite the way pancakes do. For years I've stuck to Betty Crocker's "Favorite Pancakes" recipe for fluffy, moist buttermilk pancakes. Alas, that recipe requires eggs and buttermilk, which are now a thing of the past.
I cannot tell you how happy I was to stumble upon this recipe for pancakes that don't require any animal products and are just as delicious as the old-fashioned kind.
Warm up your maple syrup (the real kind, not that Mrs. Butterworth nonsense) and get ready for the best breakfast you've had in a long time.
You will need:
1 1/2 cups plus two TBSP whole wheat pastry flour
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups nondairy milk (I use soy)
2 TBSP refined coconut oil, melted
1 TBSP maple syrup, plus more for serving
1 tsp pure vanilla extract
In a large bowl, whisk together the dry ingredients.
In another bowl, mix together wet ingredients (except coconut oil).
Add the wet ingredients to the dry ingredients and combine until just mixed, lumps are ok.
Next, melt the coconut oil and add it to the batter.
In case you aren't familiar with coconut oil, it comes in a jar and looks a little like Crisco.
You want to be sure not to add the melted coconut oil to the other wet ingredients because they are cold and the coconut oil will harden on contact.
Once all ingredients are combined, drop by 1/4 cup blobs onto a preheated skillet. If your skillet isn't one of the non-stick variety, be sure to use a little of the coconut oil or some earth balance so your pancakes don't stick.
Cook until bubbles appear, the edges are set, and the pancakes are a nice golden brown on the bottom. Flip and cook until the other side is browned.
If you're making lots or you have a small skillet, you can keep them warm in a 250 degree oven.
Serve hot with plenty of maple syrup.
Do your body a favor and use organic ingredients whenever possible.
1 1/2 tsp baking powder
1/2 tsp fine sea salt
1 1/2 cups nondairy milk (I use soy)
2 TBSP refined coconut oil, melted
1 TBSP maple syrup, plus more for serving
1 tsp pure vanilla extract
In a large bowl, whisk together the dry ingredients.
In another bowl, mix together wet ingredients (except coconut oil).
Add the wet ingredients to the dry ingredients and combine until just mixed, lumps are ok.
Next, melt the coconut oil and add it to the batter.
In case you aren't familiar with coconut oil, it comes in a jar and looks a little like Crisco.
You want to be sure not to add the melted coconut oil to the other wet ingredients because they are cold and the coconut oil will harden on contact.
Once all ingredients are combined, drop by 1/4 cup blobs onto a preheated skillet. If your skillet isn't one of the non-stick variety, be sure to use a little of the coconut oil or some earth balance so your pancakes don't stick.
Cook until bubbles appear, the edges are set, and the pancakes are a nice golden brown on the bottom. Flip and cook until the other side is browned.
If you're making lots or you have a small skillet, you can keep them warm in a 250 degree oven.
Serve hot with plenty of maple syrup.
Do your body a favor and use organic ingredients whenever possible.
Recipe modified from Skinny Bitch in the Kitch
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