Perfect Saturday Morning Pancakes

Today is a day to mop the floors. Today is a day to actually sit down and read for a while. Today is a day to start thinking about what I want to get or make people for Christmas. Today is a day to organize a closet. Most of all, today is definitely a day for pancakes.

I grew up with the Saturday morning pancake ritual. Mom would be downstairs with Moody Radio on in the kitchen and the smell of her interesting pancake concoctions would fill the air. Sometimes there were buckwheat pancakes. Sometimes dad got his favorite Bisquick pancakes. Sometimes everything but the kitchen sink was in the pancakes. Whatever they looked or tasted like, there were going to be pancakes on Saturday morning.

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I quickly instituted pancakes into my family soon after I got married. I married a man who isn’t in love with “bread-y” things, so his love of the ritual took some time. Needless to say, we both love our weekend breakfast choice now. After becoming vegan, most pancake mixes were out of the picture as they contain milk products. I had to start experimenting with pancakes from scratch.

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I am happy to say that I finally found a GREAT vegan pancake recipe that I slightly altered from the famous Isa Chandra Moskowitz. You can check out her blog here. She makes amazing zucchini banana muffins as well. Love her.

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So here’s my fat-free version: (Adapted from¬†Isa Does It,¬†by Isa Chandra Moskowitz)

Ingredients:

1 1/2 cups whole wheat pastry flour

3 1/2 tsp baking powder

1/2 tsp salt

2 Tbs brown sugar

1 cup almond, soy, rice, or coconut milk (I use almond)

2 tsp apple cider vinegar

1 Tbs ground flax seed

1/2 cup water

3 Tbs applesauce (you can use canola oil if you don’t want a fat free version)

1/2 tsp pure vanilla extract

To do:

Mix the flour, baking powder, salt, and brown sugar in a bowl. Make a well in the middle.

Mix the milk, flax, and vinegar vigorously with a fork for a minute, making a foamy mixture. Add that to the dry ingredients.

Stir in the water, applesauce, and vanilla. Don’t over mix the batter or use an electric mixer. Lumpy batter is okay.

Let the batter sit for 10 minutes for the magic of chemistry to happen.

Preheat your pan on a low setting (around 3).

Cook pancakes for around 2 minutes per side. A good way to tell when to flip is to look for bubbles in the batter or to sneak a quick peak at the underside of the edge of your pancake.

Feel free to liberally add chocolate chips, bananas, or whatever else you want to your batter while cooking.

**Note from experience of pancake making in college: S’more pancakes don’t work. Adding graham crackers to the batter makes for a pretty hard pancake. Not good.**

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Have a happy Saturday and enjoy the panks (as I like to call pancakes).

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And as my mother would say, “You just have to use real maple syrup. None of that fake stuff.”

Until next time,

Anna