THE MOST IMPORTANT MEAL OF THE DAY
Ever since I went vegan, I haven't been able to find the perfect pancake recipe. There are a lot out there; some require lots of work, some require a bunch of nasty oily ingredients, and so I set out on my own pancake journey. A pancake that's yummy, healthy, easy, and most importantly, FLUFFY. And boy, I can't lie.
I did it this time.
1 hr cooktime / makes roughly 20 pancakes
- 1 cup oat flour
- 1 cup white OR whole wheat flour
- 3 tsp baking powder
- 3/4 cup coconut sugar (or any alternative sugar of your choice)
- 1 cup vegan yogurt (we used So Delicious coconut milk yogurt - it's thick, and we approve of the ingredients)
- 3/4 cup almond milk
- 4 flax eggs
- 8 tbsp chickpea juice (also known as Aquafaba)
- 2 Cara-Cara oranges (zested AND juiced. use it all!)
- blueberries (your favorite berry will be equally delicious)
- orange juice (2 large oranges worth)
- maple syrup (optional, but yum)
Before you prepare your batter, prepare your glaze! Super easy.
- Put the orange juice and berries in a bowl. Let the berries soak in the orange juice for 30 minutes while you're making your pancakes. We'll come back to this later.
- Firstly, combine those first three dry ingredients, (flour and baking powder, sift flour in) and whisk lightly until combined.
- In a separate bowl, combine the yogurt, almond milk, sugar, flax eggs, orange zest AND juice. Mix until homogenous.
- Make a well in the dry ingredients, and pour your wet mixture into it. Whisk just until combined.
- In a clean bowl, whisk the chickpea brine. YES. WHISK IT. Using an electric mixer is easiest, but hand whisking is okay.
- Whisk the brine until it forms a velvety foam with stiff peaks (just like egg whites), about 30 seconds.
- Fold the whisked brine into the rest of your batter. This replaces what would normally be your egg whites.
- If you have a griddle, great! If not, use a large pan on medium heat.
- LIGHTLY spread some coconut oil onto the pan, as little as possible, so that the pan is just barely slick. If you have a nice
non-stick pan, you may not need oil.
- Dollop your batter 1/8 cup at a time (or just a small scoop. Spread it out, so it forms a thin pancake, maybe a quarter-inch thick and the size of CD.
- Cook each pancake for roughly 2 minutes on each side, try not to fiddle with them too much. Leave it alone until you see bubbles forming all the way through. then flip.
After you cook all your pancakes, finish your glaze.
- Blend half of your berries/juice mixture, until it is completely smooth.
- Add your blended mixture back into the bowl of whole berries, and mix.
Your finished product will be a combination of syrupy glaze and whole berries.
(this is my favorite part)