Shortly after my last entry (nearly over a month ago!) I came down with Bronchitis and was sick with it for TWO WEEKS. I got better in time for the holidays, but with my boyfriend’s family visiting from out of state and some of my family visiting from out of state we were kept busy through the new year. Now that all that has past I have some ghoul time, to curl up in my casket with a good book, or lock myself in the dungeon and bake to my little dark hearts content.
This morning I decided that I wanted a pancake. Vegan pancakes are a great treat, but when you just want one pancake for yourself, it can be a pain to find the right recipe. So I present to you the Solo Vegan Pancake Recipe (if you’re a Star Wars fan you can call it the Han Solo Vegan Pancake Recipe, but let’s not get sued here…).
If you prefer smaller pancakes over thick ones feel free to halve this recipe, I was feeling hungry so I made a fat pancake 🙂
-1 tsp ground flax meal
-6 TBS whole wheat flour
-1/2 tsp baking powder
-pinch of salt (or for those who *need* measure 1/8 tsp)
-pinch of cinnamon and sugar (again 1/8 tsp of each)
-vegetable oil for the pan
-5 tsp water
-6 TBS non-dairy milk (hemp, soy, rice, almond, whatever you prefer)
-a dash of vanilla extract
-2 tsp maple syrup
Now, this is for the basic base for the pancake, feel free to add to this a handful of chocolate chips or blueberries, or your fruit of choice. This morning I added a handful of frozen blueberries and a dash of lemon extract.
What to do with it:
1. Mix dry ingredients together in a small mixing bowl, then add the wet ingredients and mix to combine. (You can throw in your handful of fruit or chocolate chips in now and mix or you can wait until you’ve poured the batter in your pan and sprinkle on top, it’s up to you)
2. Spray a small frying pan (an 8″ pan will do) with olive oil or drizzle a little oil into your pan and put it over medium heat.
3. Pour batter into pan. While cooking, the top of the pancake batter will start to bubble and the edges of the pancake will firm up as you cook. Depending on the stove top it will take 2 or 3 minutes to cook on one side. If you can easily pick up the pancake from the pan with a spatula without it sticking to the pan, then it’s time to flip it over and cook on the other side. Use the spatula method to check for doneness on the second side too.
4. Once done, remove pancake from heat and serve. I like to put a little vegan margarine and maple syrup on mine, but it’s up to you. The pancake pictured above is a plain pancake with dried cranberries and vegan breakfast sausage–perfect for vegan kiddos or cheering yourself up on sunny days. The sausage can be replaced with apple slices for another variation.
I’ve been doing a lot more cooking and baking and I have a lot of backlogged recipes to share, so let’s ring in the new year together by trying new treats!