We’re obsessed with this recipe for vegan pancakes from gorgeous online food mag Food52‘s brand new cookbook, Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen. We’ll be sharing several of our fave plant-based recipes from this seriously drool-worthy cookbook – namely, comfort foods we love with a nutritious twist to them. Blogger, author and Food52’s vegan columnist Gena Hamshaw gives us the details on this delicious breakfast staple…
This is my go-to pancake recipe, which also happens to turn into excellent waffles. It’s sweet but not sugary and has just the slightest hint of buttery flavor from the coconut oil. The pancakes are delicious as is, and when served with maple syrup or fruit compote, but if you’re looking to switch things up, try the variations that follow the recipe.
To make waffles instead of pancakes, prepare the batter as instructed, then use about 1⁄3 cup of batter for each waffle.
Go-To Vegan Pancakes
Makes 12 to 14 pancakes
Ingredients:
2 cups unbleached all-purpose flour
2 Tbsp sugar
1 Tbsp baking powder
1⁄2 tsp salt
2 1⁄4 cups unsweetened nondairy milk, homemade or store-bought, plus more if needed
1 tsp apple cider vinegar
3 Tbsp melted coconut oil, plus more for frying
1 tsp vanilla extract
Directions:
In a large bowl, whisk together the flour, sugar, baking powder, and salt. In a medium bowl, whisk together the nondairy milk and vinegar until frothy. Stir in the coconut oil and vanilla. Add to the flour mixture and stir until smooth, taking care to break up any lumps. If the batter seems too thick, stir in a bit more nondairy milk to achieve a pourable consistency.
Put a griddle over medium-high heat and coat it lightly with coconut oil. When the griddle is hot, pour the pancake batter onto the griddle, using 1⁄4 cup for each pancake. When bubbles form on top of a pancake and the bottom is golden, flip, then cook until the other side is golden. Repeat until the batter is used up.
Pumpkin Pancakes: Use only 2 cups of nondairy milk and whisk 1 cup of pumpkin puree into the milk mixture.
Banana Walnut Pancakes: Use only 2 cups of nondairy milk and whisk1 mashed banana into the milk mixture. Fold 1 ⁄3 cup of chopped walnuts into the final batter.
Chocolate Chip Pancakes: Fold 2 ⁄3 cup of chocolate chips into the
final batter.
