I am finding out more and more that Vegans too can eat delicious foods, and don't have to suffer the loss of cupcakes, cookies and pancakes! My kids were begging for pancakes this morning, so I veganified them. I especially love pancakes cooked on a cast iron skillet. If you put just a little (vegan) butter in the pan, they brown up deliciously. An added bonus to cooking with cast iron is that you add iron to your food as well, which is lovely since I no longer eat red meat. I read that a new cast iron skillet adds more iron, but I love my old perfectly seasoned pan much better. Always, always splurge on real maple syrup. Yes, I know how expensive it is, but it goes a long way and is worth every penny. You can substitute any non-dairy milk, but our family favorite is Blue Diamond almond milk. Skip Silk brand almond milk. It tastes like it's thickened with uncooked flour. Applesauce can be substituted for pear sauce, but we happened to have pear, so I thought, why not? These are filling and a perfect way to start your morning!
Delicious Vegan Whole Wheat Pancakes
- 1 C. Whole Wheat Flour
- 1 T. Brown Sugar
- 1 1/2 t. Baking Soda
- 1/8 t. Salt
- 1 C. Almond Milk
- 2 T. Pear Sauce (or Applesauce)
Mix all dry ingredients together. Add almond milk and pear sauce to dry ingredients. Mix gently; batter will be slightly lumpy and thick. Heat cast iron skillet (if you have one.) Try to not get the pan too hot or you'll have burnt hockey pucks. Add a pat of butter to the pan if you want them to taste especially good, or omit and use non-stick spray if you're trying to save yourself some calories. I like to use a tablespoon cookie scoop to add batter to the pan so they're more uniform and easier to flip, but anything will do. When you see bubbles forming, it's time to flip-a-roo. Try to wait until that happens or the pancakes will break. Drizzle with real maple syrup, and serve them bad boys! Your kiddos will be "yumming" all over the place!