Late Night Cinnamon & Almond Vegan Pancakes.
My brother Anderson, about two weeks ago, was home sick with some sort of childhood ailment–it was the flu or something like that. He had been in bed all day and hadn’t had much of an appetite until about 10:00 PM that evening. He knocked on my door and asked if I would make him dinner. I agreed and asked what he would like, his answer was pancakes. He seemed intrigued by the idea of vegan pancakes, though not so intrigued by the pancakes containing bananas. So, I found an easy recipe online and tweaked it a bit. .
My recipe is continued on the next page.
Ingredients: 1/2 cup white whole wheat flour 1/2 cup all purpose flour 1/2 tablespoon sugar 2 tablespoons baking powder 1/8 salt 1 cup + 2 tablespoons of vanilla soy milk 2 tablespoons vegetable or canola oil 1 tablespoon cinnamon 1/4 teaspoon almond extract Directions:
- You should have all of your ingredients ready.
- Place your skillet on the burner and turn it on to medium heat.
- Sift together the dry ingredients: flour, baking powder, cinnamon and salt together in a medium sized bowl.
- In another bowl mix wet ingredients: the soy milk, sugar, and almond extract. Whisk together until the sugar is well mixed in.* If you have a large enough measuring cup, you can save yourself some time and energy by mixing the sugar and the extract with the already measured soy milk.
- Pour about half of the wet ingredients into the dry, and mix until it makes a sticky mass.
- Mix the rest of the wet ingredients in until it is a batter and most of the large lumps are gone. [The batter doesn’t need to be super smooth, the small lumps will cook out. If you over beat the batter, you’ll have tough and chewy pancakes because of all that damn gluten that is produced. Good for bread, bad for pancakes (and sadly, not so good coeliacs).]
- Take the batter and spoon out a pancake onto the skillet. It’s easier to do one pancake at a time, and it’s also easier if you happen to have a relatively small ice cream scoop or a 1/3 size measuring cup.
- Flip the pancake when the edges are stiff. I have found that if you just go by the bubbles being formed you jump the gun and flip the pancake when it isn’t ready to get flipped. You end up making a mess, and in my case amusing the hell out of my brother with ugly pancakes.
- Continue until the batter runs out.
This makes about 8 pancakes, and can be easily doubled to make more. Serve with whatever you like.
When they were finished cooking, Anderson declared them good enough to eat without syrup and proceeded to eat them with some cinnamon and dark brown sugar sprinkled on. If you do use syrup, stick with 100% pure maple because it just tastes so much better than the 2% which is mostly corn syrup–gross. I tried them with a little bit of vegan cream cheese on them and fresh strawberries.
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