Vegan Pancakes with Apple Topping
I woke up this morning to the sound of my phone ringing at 5am…..snow day! Rich and I threw on some warm clothes and ran outside. It was snowing hard and everything was still untouched. The wind made snow drifts and I tried to jump in all of the deepest ones. We worked up an appetite being outside and, after falling back asleep for a few hours, woke up starving!
Our street after the storm!
There is really only one appropriate breakfast on a snow day, pancakes! The vegan ones I have made in the past were not very fluffy. I decided to try to used the “egg replacer” of mixing flax seed with water. They were a success! The pancakes were fluffy and cooked easily.
I have been really into using vanilla right from the bean lately. I made a cake that called for straight vanilla and was so impressed by the taste that I now use straight vanilla whenever I can. You can buy vanilla in the beans online, or if you are a Park Slope Food Co-op member, you can get them for a great price. All you do is cut the vanilla bean open and scrape some of the vanilla out. I used about 1/20 of a teaspoon for this recipe. The fresh vanilla added great flavor, which allowed me to use less sugar in the recipe.
Vanilla straight from the bean
We were almost out of maple syrup, so I decided to make a special topping. I came up with an Apples Foster topping made from a little maple syrup, chopped apples, cinnamon, and a little brandy. We also added apple butter as a topping. They were fluffy, flavorful, and filling!
Pancake Recipe (Inspired by one of my favorite vegan blogs, The Post Punk Vegan)
1 cup soy milk
2 tablespoons of apple cider vinegar
1 tablespoon of ground flax seed
1 1/2 cups of whole wheat pastry flour
3 1/2 teaspoons of baking powder
2 tablespoons sugar
1/8 teaspoon salt
1/2 teaspoon cinnamon
1/16 teaspoon fresh nutmeg
1/20 teaspoon fresh vanilla beans
1/4 cup water
3 tablespoon vegetable oil
a little coconut oil for the pan
Apples Foster Topping
Two apples finely chopped
one teaspoon brandy
1/4 cup maple syrup
1/2 teaspoon cinnamon
1. Finely chop the apples and place them in a small pot on low heat with the brandy, maple syrup, and cinnamon. Allow this to cook slowly while you cook the pancakes.
2. Place the soy milk, vinegar, and flaxseed in a bowl and whisk them together. Let sit for about 3 minutes.
Egg Replacement -vinegar, flaxseed, and soy milk
3. In a separate bowl, add the dry ingredients (flour, baking powder, sugar, salt, cinnamon, and fresh nutmeg) and stir until well combined.
4. Combine the vinegar mixture and the dry mixture together and mix.
Combined vinegar mixture and flour mixture.
5. Add the water, oil, and vanilla and stir.
6. Place a little coconut oil in a pan on medium. Once the oil has melted, place 1/4 cup of the mixture in three separate places. Cook for about 5 minutes on the first side, or until you see bubbles start to form on the top. Then flip and and cook for another 4 minutes on the other side.
Pancakes cooked on one side
7. Top the pancakes with the apple mixture and serve warm!
A healthy vegan breakfast!
Rich’s homemade grapefruit/orange juice mixture