Single serving pancakes with lots of coffee and chocolate. The batter’s butter-free, oil-free and vegan.
There are few things in life that can’t be improved by pancakes.
Winning the lottery would be great. But winning the lottery while holding a stack of pancakes? Well dang, you just know that’d be better.
Unfortunately, there’s been a severe lack of pancakes on this blog. I was horrified when I realized it’s been over a month since I posted pancake recipe (say what!?). There is an explanation for this pancake stack shortage: I’ve been working on a pancake eBook. Specifically, an eBook dedicated to single-serving oatmeal blender pancakes.
In other words, every pancake batter in the eBook: (a) uses oats instead of flour; (b) is made in the blender; and (c) serves one happy person. (However, it’s likely that I’ll include recipes that use other grains – I haven’t fully worked this all out yet).
While pancakes-for-one is an oddly narrow premise for a cook-eBook, it’s been very fun to work on! I came up with this idea back in March, when I was trying to make a single-serving, gluten-free pancake batter that was whipped up in a blender. After tweaking the recipe – and then altering it at least five more times – I had one recipe: one stack of Strawberry Cheesecake Pancakes.
So that’s where the eBook started. I have no idea when I’ll finish the eBook, partly because I have a gazillion ideas, and partly because I keep retaking the pictures. But mostly I think this eBook will take a while because I’m having too much fun making it.
However, in the meantime I will make sure this blog isn’t without pancakes! While my mind may be mostly thinking about flour-less oatmeal blender pancakes for one, there a whole other world of pancakes (and a world of flour) out there that I’m excited to explore.
I’ve been meaning to experiment more with eggless pancakes. These can be tricky to make (and it took me many attempts to get this recipe right!), but they’re so convenient for days when I’m out of eggs and/or the price of eggs has gone too darn high.
Today’s stack of pancakes is eggless, requires just one bowl and is completely vegan. Plus, it’s based on a combination of one of my favorite drinks, the mocha, and one of my favorite foods (after pancakes), brownies.
There are three things to keep in mind when making these pancakes – or any pancakes, really.
Number 1: Don’t over-mix the batter! When making pancakes that use wheat-based flours, mix until just combined and no further (this is due to the gluten, which is why over-mixing isn’t a big issue for gluten-free pancakes).
Number 2: Don’t have the skillet/pan too high (or too low). If the pan’s too hot, the pancakes will burn on the outside before they get a chance to cook in the middle. If the pan’s too cold, the pancakes will take an age to cook and become dry. I usually find medium-low is perfect, but this all depends on the size and thickness of your skillet (smaller skillet = needs a lower temperature), as well as your stove.
Number 3: Don’t flip them until bubbles appear on the surface and the edges appear dry. This is especially important for vegan pancakes.
But I think we all know the most important thing when it comes to pancakes: Don’t forget the (real) maple syrup!
- 2 tablespoons pumpkin puree
- ¼ cup cold coffee
- 1 tablespoon maple syrup
- ½ teaspoon vanilla extract
- ¼ cup all-purpose flour
- 2 tablespoons rolled oats
- 1 tablespoon cocoa powder
- ¾ teaspoon baking powder
- Pinch of salt
- Maple syrup, to serve
- In a bowl, mix together the pumpkin puree, coffee, maple syrup and vanilla extract.
- Add the all-purpose flour, oats, cocoa powder, baking powder and salt. Mix until just combined. Let the batter sit for 10 - 15 minutes.
- Preheat a skillet over medium-low heat. Grease with cooking oil spray, and then add a scant ¼ cup of batter for each pancake (about one-third of the batter per pancake). If necessary, use the back of a spoon to shape the batter into circles.
- Cook for 3 minutes, or until bubbles appear on the surface. Flip the pancakes, and cook for 1 ½ - 2 minutes on the other side. Adjust the stove heat as needed.
- Serve the pancake stack with maple syrup. Enjoy!
If the batter appears to be too thick, stir in some almond milk (start with one teaspoon and go from there).
Depending on your tastes and the bitterness of your coffee, you may wish to increase (or decrease) the amount of maple syrup in the recipe. If you think 1 tbsp of maple syrup will be too sweet, start with less, taste the batter and add more as needed.