These pancakes are one of my favorite things! For one thing, they are a legitimate excuse to use generous amounts of maple syrup. I hold a strong belief that pure maple syrup is the very best of substances we have on this planet. It brings me unending joy. In fact, it's one of my dreams in life to own a maple tree farm and make my own syrup.... Anyway! Back to the pancakes. These beauties are big, fluffy, decadent, and worthy of any breakfast celebration. You can whip them up quickly as a fun morning treat with a little maple syrup. You can choose to go over the top and dress them up like royalty by using spices, compotes, toasted nuts, or yogurt. You have so many choices. This is one of those recipes that has evolved over many, many years and has really come into its own. I have shocked many unsuspecting outsiders by revealing that they are vegan and refined sugar free. I can't urge you enough to give these a try for your next brunch, Mother's Day, birthday, or simply because it's Tuesday. Tuesday is a fine day for pancakes. Let me know how they turn out for you and remember to tag me in your creations on instagram @thediamondcookbook.
Fluffy Vegan Pancakes
-Refined Sugar Free
-Wheat Free
-Dairy Free
140 grams (1 cup) whole spelt flour
140 grams (1 cup) white spelt flour
1 tsp salt
4 tsp baking powder
2 Tbsp coconut sugar
2 flax eggs (2 Tbsp finely ground flax mixed with 5 Tbsp water*)
350 ml (1 1/2 cups) unsweetened plant milk (almond, oat, soy, etc.), at room temperature
70 grams (1/3 cup) vegan butter, melted
1 tsp vanilla extract
This makes 6 large pancakes or 10 small ones
First you need to make the flax eggs and leave them to sit for 10 minutes to thicken.
In a large mixing bowl stir together both flours, salt, baking powder, and coconut sugar.
Whisk in the flax eggs, melted butter, room temperature plant milk, and vanilla extract until well blended. It should be thick. Resist the temptation to thin it out.
Ladle your preferred amount of batter onto a preheated non-stick pan. You should not need to oil the pan but you can if you like it that way. Leave to cook until the pancake starts to bubble in the middle and dry out on the edges. Flip and cook the other side.
Topping suggestions:
-Maple Syrup
-Fruit/Berries
-Berry Compote
-Toasted Nuts/Seeds
-Vegan Yogurt
-Cinnamon, Ground Ginger, Nutmeg, etc.
The possibilities are endless!
*You can buy already ground flax seeds, but to get a better result with more of the nutrients available to you, it's best to grind your own. Grinding your own flax seeds allows you to control the texture. This means you can grind them finer than what can be found at the store. The more finely ground the flax seeds, the better the end product. I like the results I get from using a coffee grinder. If you do a lot of baking, it's good to have a coffee grinder specifically for flax seeds. Another alternative to flax seeds are chia seeds. However, I have never used chia seeds for this recipe and can't vouch for the outcome. In theory, they will work.
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