I adore pancakes. They are versatile, easy to make and offer so many possibilities. Plus, Steve and my girls love them, too. When I make ‘em, I always know they’ll be gobbled right up. Recently I made two new kinds. The recipes are below. I hope you try them and love them as much as we did. The Grape Nuts pancakes are hearty, without being dense or gummy. The light and airy pancakes, on the other hand, are thin, tender and delicate.
Grape Nuts Pancakes
1/2 cup Grape Nuts cereal
1 1/2 cups non-dairy milk
1 tsp vinegar
1 tsp vanilla
1 tbsp sweetener (agave, honey, granulated sugar, brown sugar, etc)
1/3 cupflax eggs
1 1/4 cups white flour (sub up to 1/4 cup oat or whole wheat flour for white)
1 tbsp baking powder
In a medium sized bowl, combine the Grape Nuts and milk and allow to stand for 3-4 minutes. Add the vinegar, vanilla and sweetener and stir. Stir in the flax eggs. Using a fork, gently mix in the dry ingredients. Do not over mix! Cook on a non-stick or lightly oiled griddle.
Light and Airy Vegan Pancakes
1 1/4 cups white flour
1 tbsp sugar
2 tsp baking powder
1 tsp baking soda
1/3 cup egg replacer (Bob’s Red Mill egg replacer, Ener-G, flax, or chia) prepped w/milk
1 tsp vanilla
1/2 cup yogurt
1 1/4 cup cold club soda, divided
In a medium-large bowl, whisk the dry ingredients together. Add the egg replacer, vanilla and yogurt to the dry ingredients, but do not stir. Pour 3/4 cup of the club soda into the bowl and stir gently with a fork until mostly mixed. Add the remaining club soda and finish stirring. Don’t over mix. Cook on a non-stick or lightly-oiled griddle.
1. Using cold club soda is important, as it will stay fizzier longer and keep the batter lighter.
2. It is also important to add the club soda in two parts, as you’ll lose much of the carbonation when mixing the first part into the flour.