Some mornings call for a steamy plate of hearty, healthy pancakes. Especially grey fall mornings when you just want to cozy up with tea, a satisfying meal & a good book.
I usually don’t crave pancakes. Most weekday mornings consist of a green smoothie, overnight oatmeal, or green juice. On the weekends I’ll make a seasonal veggie tofu scramble, or if I’m really feeling naughty I’ll make vegan waffles. But this particular morning I was craving pancakes, after finding a vegan pancake recipe in Fitness Magazine. How I ended up with a subscription, I cannot explain, but they’ve been coming to me monthly, so I browse through them – look at exercises I know I’ll never do, & scoff at the perfectly toned (& most likely airbrushed) fit models. There are always a few recipes toward the back of the magazine, which is where I find myself the most interested. Sometimes there are inspiring recipes that can be adapted to my liking, but low & behold there was a healthy VEGAN pancake recipe in the October 2012 issue! I quickly ripped it out before sending the rest of the mag to recycle & promised myself I’d make a true effort to whip them up when it struck my fancy.
I’ve never been a very good pancake maker. I usually flip them too soon & make a huge mess, or let them go too long & end up with a charred disc. I think I finally figured it out.
I learned that patience is key when making pancakes! First, the temperature of the pan needs to be on the medium-low side so they do not burn. Previously, in my hungry haste, I turned the pan up too high hoping they’d cook faster, but, they need time to do their thing, therefore a lower temp is key. See the air bubbles above? Once the air bubbles appear, check that the bottom is golden brown. If it is, it’s time to flip. I used a light mist of oil between each batch. My pancakes took about 3-4 minutes per side. I also learned that a well greased pan is also key.
If all goes well, you’ll end up with a glorious stack of these perfect & delicious pancakes!
- 1 1/2 cups unsweetened almond milk (or non-dairy milk of your preference)
- 1 cup rolled oats
- 2 ripe bananas chopped
- ½ cup all purpose flour
- 1 Tsbp., plus 1 tsp. baking powder
- ½ tsp. kosher salt
- ½ tsp. cinnamon
- pinch of nutmeg
- In a blender, puree almond milk & oats until smooth. Add bananas, flour, salt, baking powder, cinnamon, & nutmeg & puree for a few seconds more. Allow the batter to rest for 10 minutes.
- Heat a large non-stick pan or griddle over medium heat. Mist with non-stick cooking spray. Scoop batter onto pan in ¼ cup increments. Reduce pan to medium-low & cook pancakes until air bubbles appear & the underside is golden brown, about 3 to 5 minutes. Flip & cook 3-5 minutes more.
- Top with sliced bananas & maple syrup.
- ***Makes 10 small pancakes.
I also topped mine with a bit of coconut butter, granola, & dried cherries for a little extra somethin’ special!