If you could only eat one type of food for the rest of your life, what would it be?
I’ve been asked that question so many times. Almost as much as the always popular hypothetical, “If you were on a desert island, would you eat meat?” (I’m a vegetarian).
But unlike the desert island hypothetical, I actually like pondering this question. What food is so special to me that I’d be willing to eat it – and it alone – for years and years?
Well, I have my answer: Pancakes
Pancakes aren’t just a breakfast food for me. Is there anything more exciting than a pancake dinner? Not in my books.
With syrup, without syrup, served with fruit or by themselves – pancakes are just perfect. Earlier this week I had Peanut Butter Pancakes for breakfast and then these cornmeal pancakes for lunch. Why? Because pancakes. PANCAKES!
As everyone deserves to experience the joy of pancakes, I’ve been trying to make delicious and fluffy vegan pancakes. Trying to make pancakes without eggs is a deceptively tricky task! Too often they’re flat or gummy or hard to flip or just not right.
But – without meaning to sound immodest – I believe today’s recipe can proudly stand next to a stack of egg-laden pancakes.
And I should know, remember that I ate pancakes made with eggs on the same day as eating these!
Random Note: Pancakes are so exciting that I made a video – Easy Vegan Cornmeal Pancakes Video
To get nice and fluffy (vegan) pancakes, there are a few dos and don’ts that I’ve discovered:
- Always have something like applesauce, pumpkin puree or mashed bananas in the batter.
- Don’t over-mix the batter! Until just combined and no further!
- Let the batter sit for 10 minutes before cooking the pancakes.
- Make sure your baking powder hasn’t expired (seriously, go check it).
- You can shake or swirl the skillet a little to spread the batter. But don’t futz with it – no spreading with a spoon, no excessive swirling. Just let the batter do its thing.
I’m serious about that baking powder issue. You may be surprised to discover that your old box of baking powder expired three years ago (especially if you don’t bake very often).
These pancakes aren’t too sweet, so they’re perfect for drizzling (ok, pouring) syrup onto. In my opinion, it also means they’re completely dinner appropriate!
Question of the Day
Do you get asked a lot of food-related hypotheticals? What’s the most ridiculous hypothetical you’ve been asked?
- 1 tablespoon flaxseed meal
- 2 tablespoons water
- ¼ cup applesauce
- ¾ cup almond milk
- ¼ cup polenta (yellow cornmeal)
- ¼ teaspoon salt
- ½ cup spelt flour
- 2 teaspoons baking powder
- Maple syrup (or honey, if not vegan)
- In a large bowl, whisk together the flaxseed meal and water. Let side for 5 minutes.
- Add the applesauce, almond milk, polenta and salt. Mix well.
- Sift in the spelt flour and baking powder. Mix until just combined. Let the batter sit for 10 minutes.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add ¼ cup of batter for each pancake (an ice-cream scoop is perfect for this). Shake or swirl the pan a little to spread the batter.
- Cook the pancakes for 3 - 4 minutes on one side (or until bubbles appear on the surface). Flip, and cook for 2 minutes on the other. Adjust the stove heat as needed to prevent burning.
- Serve with maple syrup (or honey).