Ever since I can remember I have loved pancakes for breakfast. My sister and I would make and eat entire batches before school. We always used the yellow box mix for our pancakes, and they were just fine. Once The First Mate came along, I wanted a breakfast food for him to eat that was easy for a baby learning to eat solids. However, The First Mate is intolerant to both eggs and dairy. I searched and scoured for a simple vegan recipe and found one that worked. That was a year ago, and I have been making slight changes ever since. Finally, I think I have perfected a vegan pancake recipe that is simple, fluffy, and full of flavor.
Here are the ingredients:
1 1/4 cup Flour (I use all purpose, but pick your favorite)
2 Tbsp Sugar
1/4 tsp Salt
2 tsp Baking Powder
1 1/4 cup Almond Milk (you can even use water here, but it's less fluffy)
1 Tbsp Olive Oil
1 tsp Vanilla Extract
Coconut Oil (for the pan or griddle)
First, sift together the dry ingredients into a large bowl.
|I promise he was happy here, even though he looks miserable. We made pancakes on two separate occasions, hence the difference in toddler wardrobe.|
Next, whisk together the almond milk, oil, and vanilla quickly until well blended.
Then pour the wet mixture into the dry and whisk again until combined, but don't over mix.
On a preheated griddle (about 400 degrees) add some coconut oil. Pour the batter into desired sized rounds and let cook until bubbles form on the surface.
Once the edges of the pancakes look dry, flip and cook until brown. I found that I need to add more coconut oil throughout the cooking process in order to keep the pancakes from sticking.
Top with your favorite toppings and enjoy. I usually choose fresh fruit, or sometimes a little honey. Some great topping options for toddler pancakes is yogurt, applesauce, jam, spread banana, peanut butter, or fresh fruit and honey too.
|Printable Recipe Card|