Pillowy Pancakes

Before I was vegan, I wasn't. I used to cook with dairy and eggs. When Ben and I first decided to go vegan, I was completely lost. I didn't know about the flax egg or coconut oil. I had never heard of chia seeds or apple cider vinegar. I studied vegan cookbooks and experimented in the kitchen for hours and hours before figuring out how to prepare recipes that were delicious and tasted the same (if not better) than they did when made with animal products.

This pancake recipe was the very first vegan recipe I wrote and it took me close to a year to get it right. Looking back now, this recipe is a perfect metaphor for my plant-based health journey. It has taken me years to learn what I know and I'm still a student both in the kitchen and within my own body.

Have you made vegan pancakes before? If not, please allow these to be your starting point. 

yield: approximately 6 large pancakes

1 ½ cup spelt flour
3 ½ tsp baking powder
1 tsp ground cinnamon
3 Tbsp coconut sugar
1/4 tsp pink sea salt
1 cup unsweetened almond milk (homemade or store bought)
2 tsp apple cider vinegar (I like to use this one)
1 tsp pure vanilla extract
½ cup filtered water
1 Tbsp whole chia seeds
1 Tbsp coconut oil, melted

1 cup fruit of your choice

Method

Begin by adding the almond milk and apple cider vinegar to a mixing bowl. Stir for a moment and then add the coconut sugar, vanilla extract, chia seeds, water and melted coconut oil. Stir well.

In another mixing bowl, combine the flour, baking powder, cinnamon and sea salt. Stir well. 

Carefully pour the wet ingredients into the dry ingredients and fold until the batter is smooth. Then, scoop out spoonfuls of the pancake batter with a soup ladle and drop them onto a nonstick frying pan or electric grill. Cook the pancakes on a very low heat. Once they begin to bubble and the edges turn slightly golden, flip them and cook for a few more minutes until the pancake has cooked through evenly. Serve hot with pure maple syrup and fruit of your choice.