This post is also available in: עברית (Hebrew)
Perfect Vegan Pancakes
Wow, first post. First words of first post. First recipe, first pictures.
First time I’m actually doing what I dreamed of doing for so long. I’m excited.
Well, since this is, my first post online ever (not counting Facebook), I’d share a bit of biography if you may. If you wish to skip to the recipe right along, scroll down, no hard feelings :).
My name is Moran, I’m 32 years old, a mother of 2 (3 years old and 6 months old) plus one Wiemaraner doggy (which is very sick, but that’s for a different story). I live in a small semi-village in the center of Israel, I work full time at a High-Tech company as a technical marketing engineer, and (most relevant for you i guess) I love food (love to eat, love to cook, love to buy)… I follow a vegan diet, and try to stay on the healthy side of the cooking chart, as I try to provide the tastiest, most nutritious, stimulating, colorful, and varied menu for myself and my family. The thing is, I don’t have much time to spend in the kitchen (though when I do I kind of enjoy it), 2 girls and Hi-Tech right? J, so I have to be very organized and well planned in how, what, and when I cook to fulfill what I think is best for our consumption. In this corner of the web, I’ll share with you all the recipes (including pictures and detailed steps to reproduce), as well as all the tips and tricks I’ve collected over the years on how to cook tasty, healthy, and usually quick food. I’ll focus on quick dishes you can also freeze and take with you to work, or prepare quickly when the kids are hungry in the evening.
If you find that interesting and want the full story, read more here.
Now let’s go to the pancake! I chose to start with pancakes, as it is really an easy and such a quick dish to prepare, one that I can make while my 3 year old is “helping me” next to the counter and the little one needs to wait just 5 minutes. And heck, who doesn’t love pancakes?! It’s called Vegan Pancake Hacked as I believe I have hacked the recipe for a delicious, dissolved in your mouth, easy to make pancake, who just happens to be vegan, healthy, gluten free, and still loved by kids (extra bonus!).
Perfect vegan pancake ingredients
For instructions on how to grind the almonds and oats at home check out here.
This would be the right time to flip the pancake
The Dishometer Rating:
- 1 cup Blenched almond meal (grind in your coffee grinder machine)
- 1 cup freshly squeezed orange juice (from approximately 1 orange), can sub with mandarins/clementine
- 1 cup vegan milk (I usually use Soy Milk as that's what I have in my fridge as I use it for coffee, but you can sub for your favorite milk of choice)
- 2 cup ground oatmeal, GF if needed (again, in your coffee grinder machine or food processor)
- Flax egg, which is one tbs flax seeds ground mixed with 3 tbs of water set aside for 5 minutes - optional
- 1 tsp vanilla extract
- ½ tsp baking powder
- Pinch of salt
- Chocolate chips – optional, to taste
- One drop of cooking oil
- If you are using the flex egg, mix the flex seeds and water and set it aside for a few minutes. It is definitely not a must in this recipe, and I made it many times without, however it does help with binding the ingredients together, plus it’s healthy!
- In a large bowl, mix the almond meal (1 cup), oatmeal (2 cups), baking powder (1/2 tsp) and salt (pinch). Add the flex egg (if using) and mix to combine.
- Add the juice (1 cup), the milk (1 cup) and the vanilla extract (1 tsp) and mix until it all combines. You may have to add in a bit more milk if the batter seems too dense or a bit more oatmeal if it’s too runny, but these ratios work for me usually. Here you can choose whether to add the chocolate chips or not. It is full of sugar and not necessary though kids would usually insist of having a few in their pancake and it is tasty… I usually just add a few.
- To a non-stick pan, add one drop of cooking oil (I use grapeseed oil for it high oxidization temperature) and smear it with a paper towel to leave just a very thin layer of oil on the pan. Wait for it to warm and then pour about a scoop onto the pan and tilt it to even out the pancake. When the pancake surface is bubbly, carefully toss it with a spatula, and cook for one more minute. Do the same with the rest.
- For toppings, my favorite are pour one spoon of raw sesame paste and one tee spoon of maple syrup on each, but the possibilities here are really endless. Enjoy!
I’m going to hit “Send”, this is going live. Oh my, first time anyone can read this.. Wow, well, hoping for the best! Bon-Apetit! 🙂