Plant-based Recipe Test 8: Pancakes

Pancakes are a frequent item on Principia’s breakfast menu. Since they contain butter, eggs, and milk, I figured that a plant-based alternative recipe would be worthwhile. 

I bought ingredients from Grassroots Grocery, a local co-op, and tested a recipe I found online.

This alternative recipe was incredibly simple. (Not cracking eggs was a plus too.)

In addition to plain pancakes, I experimented with a few other varieties: banana, chocolate chip, blueberry, walnut, flaxseed, and one with everything.

Oil, rather than butter, is used for the cooking process. I chose coconut oil due to its rich flavor.

The pancakes cooked beautifully and tasted even better. 

The Verdict

This particular recipe was quick, simple, and tasty, but it doesn’t compare to the average fluffy pancake that most people are accustomed to. These pancakes were dense, a bit tough, and the coconut oil overwhelmed the flavor. Due to this, I will continue testing other plant-based pancake recipes. Hopefully I’ll find one that’s comparable to the average pancake!

3 thoughts on “Plant-based Recipe Test 8: Pancakes”

  1. Try these pancakes. They are one of my favorites. Also, they contain NO OIL so they are actually healthier.

    Fluffy Buttermilk Chocolate Chip Pancakes with Strawberry Syrup

    16 Pancakes Prep time: 15 mins Cook time: 20 mins Total time: 35 mins
    Pancake Ingredients
    2 ¼ cups whole wheat pastry flour
    2 Tbsps. aluminum free baking powder
    1 ½ Tbsps. ground golden flax seed
    ½ tsp. ground cinnamon
    ½ tsp. fine sea salt
    2 ¼ cups unsweetened cashew or flax milk
    2 Tbsps. pure maple syrup
    1 Tbsp. cider vinegar
    2 tsps. Vanilla
    ½ cup organic Semi Sweet “Enjoy Life” Chocolate Chips

    Strawberry Syrup Ingredients-Blend all ingredients together and set aside (heat slightly if desired)
    1 (12oz) bag frozen strawberries, thawed
    ¼ cup pure maple syrup

    Instructions

    1. Make pancakes: In a 4-cup glass measuring cup or a medium bowl, whisk together cashew milk, maple syrup, vinegar and vanilla. Set aside to allow milk to curdle (like buttermilk).
    2. In a large bowl, whisk together flour, baking powder, ground flax seeds, cinnamon and salt. Gently whisk wet ingredients into dry just until combined. Fold in chocolate chips.
    3. Preheat non-stick skillet to medium heat. If using an electric griddle, set to 350o F. Pour pancakes using ⅓ cup measuring cup and cook for 3-4 minutes on the first side and about 2-3 minutes on the second side, or until golden.
    4. Serve pancakes immediately with fresh strawberries, sliced bananas, and Strawberry Syrup.

    Recipe by Emily Honeycutt, 2017. © All Rights Reserved. http://www.emilyhoneycutt.com (modified by Pam Fox)

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