Had an itch to write last night. It seriously would have been a depressing mind fuck.......I thinks it's about time to pull out the St. John's Wort. Or plead with mother nature to send some sun.
Instead the topic of the day is way better! We are talkin' the best pancakes I have ever made, ever! Making food for my family makes me happy. It's a perfect counter attack to a depressing night. Nathaniel has been asking for homemade pancakes for way too long. To his luck today was the day, vegan of coarse. To all my meat eaters if made the way I made them; these pancakes are cholesterol-free! Everything vegan is, pretty sweet huh? ;)
Vegan Pancakes
Ingredients
- 1 1/4 cups all-purpose flour (I used whole wheat flour)
- 2 tablespoons sugar
- 2 teaspoons baking powder
- 1 1/4 cups water (I used Almond milk and turned it in to buttermilk)
- 1 tablespoon oil
- How ever many shakes of cinnamon and nutmeg you wish
Directions
- Make the buttermilk- 1 tablespoon of apple cider vinegar OR lemon juice to every CUP of soy/almond milk let sit about 5 mins:
- Mix the flour, sugar, and baking powder and spice into a large bowl. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
- Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry. Flip, and cook until browned on the other side. Repeat with remaining batter.
I topped mine with Almond butter and the blueberry preserves we got from our Michigan trip, Nathaniel went with 100% Real maple syrup. very hardy because of the whole wheat flour and so good!
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