Wednesday, 5 September 2012

Vegan Cinnamon Pancakes

a vegan quick bread, obviously

I got hungry and I had all the ingredients to make pancakes... except eggs!  "Darn it," I said to myself.  "But wait, this is a very good opportunity to come up with vegan pancakes."

Don't be fooled.  That's not butter melting on top of the pancakes.  That's actually dairy-free margarine!


If you follow the recipe strictly, you'll come up with:

- 3 regular sized pancakes, or
- 1 freakishly gigantic pancake

NOTE:  The photo above has 6 pancakes.  I simply doubled all the ingredients!  HAH!

You will need:
- 150 grams (1 cup) of plain flour 
- 180 millilitres (¾ cup) of soy milk or coconut milk, coconut in my case 
- 2 tablespoons of melted dairy-free margarine 
- 1 tablespoon of brown sugar (or 2, depending on whether you like your pancakes sweet) 
- 1 egg's equivalent of vegan egg substitute: either banana-based or flax seed based  <<CLICK ON THOSE LINKS!!!  (In this case, half and half of puréed banana and flax seed is best because sweet pancakes are awesome.) 
- ¼ teaspoon of salt 
- 1½ teaspoon of baking powder 
- 1 teaspoon of cinnamon powder

NOTE:  If you don't like cinnamon, you can omit it.  However, in that case, you can no longer call them "Cinnamon Pancakes."

Let's flip some:
1. Mix all the dry ingredients in a bowl. 
2. Mix the egg substitute, the margarine and the soy/coconut milk in a second bowl. 
3. Use a mixer if you have one and let it run on the bowl with the liquids.  If you don't have a mixer, use a whisk.  A fork is NOT acceptable. 
4. Slowly add in the dry ingredients to the bowl with the liquid ingredients while the mixer is running on it (or while continuously mixing it with your whisk). 
5. Mix it well.  And I don't mean make a suspension.  Mix it really well! 
6. Put a non-stick flat pan over medium-low heat.  You DO NOT need a greasing agent. 
7. Divide the mixture into 3 equal parts and cook them individually.  You got that right! ONE BY ONE! 
8. To do this, pour the mixture onto the centre of the pan and allow it to spread by itself to form a circle.  Don't worry if it's not a perfect circle.  That's life! 
9. Allow about a minute of cooking and then check the underside.  If it's brown (like the photo above), flip it using your spatula or, if you're a kitchen diva, toss-flip it using the pan.  If you don't think it's brown enough, leave it to cook for a couple of more seconds but make sure you don't burn it because there's nothing more awful than burnt pancakes. 
10. After flipping it, cook the other side until you think it's done.  Channel your inner chef and you'll be able to tell intuitively.  Hahaha!  By the way, it's important to note that the other side looks completely different from the original underside.  It has more bubbles and it has a cake-like curve.  I call it the "puffed side." 
11. When cooked, remove from the pan and serve hot with margarine or maple syrup.  Or you can let it sit on a plate while waiting for the other pieces to cook so you can stack them and eat them all at once like a boss.

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