Vegan Pancakes

pancakes with chickpea, veggie, & potato hash

 It's amazing to me how many breakfast restaurants still don't have vegan pancakes. Even the frozen section of the health food store didn't have waffles or pancakes that were free of all the things on my list. As chance would have it, the recipe we'd already been using for years happened to be egg-free already, so it didn't take too much modification to make it fit into my diet. I'm sure you could also easily make this gluten-free if you subbed a gluten-free flour blend. Just because you can't eat eggs or dairy doesn't mean you should miss out on something as delicious as pancakes!

Pancakes

Note: this is a quadrupled recipe because we like to make extra and freeze them. Feel free to cut this in half or more if you don't want leftovers. 

Ingredients:

• 5 cups flour (we usually use whole wheat pastry flour)
• 4 tbsp. baking powder
• 4 tbsp. honey or maple syrup
• 1 tsp. salt
• 4 cups dairy-free milk
• 1/2 cup coconut oil
• 1/2 cup water (plus more to thin the batter)
• 4 tsp. vanilla extract
• 4 tsp. cinnamon (optional)
• 4 tbsp. hemp seeds (optional)
• Several cups berries fresh or frozen (optional)
• 1/2 cup applesauce (optional)

Instructions:

1. Heat a large pan over medium heat.
2. Mix all ingredients together until just mixed, don't over mix.
3. Spoon batter into pan, we usually do 4 smallish pancakes at a time.
4. Don't flip until bubbles have formed and started to burst. Try to only flip once for best results.
5. Serve warm with vegan butter, applesauce, jam, or maple syrup. Enjoy!
6. To store leftovers: once cooled, place parchment paper in between layers in large Ziploc bags and place in freezer.