After a crazy week, I love to relax and make a Saturday breakfast for my family, especially pancakes. I love the smell wafting through the air as I make them, and the maple syrup drizzling down the sides when they are served.
It is often difficult to convert recipes to work with a vegan or plant-forward diet, such as our Lenten fast. That said, there are various tricks for vegan baking, which improve it significantly.
With that in mind, I hope you enjoy this dairy-free, egg-free spiced pancake recipe. It doesn’t taste like it is vegan – and is very flavorful. It reminds me of the holiday season – which is enjoyable to me all year long!
- 1 cup all-purpose flour
- 1 tbsp baking powder
- 1/2 tsp salt
- 2 tbsp brown sugar packed
- 1 cup non-dairy milk
- 1 tbsp apple cider vinegar
- 1 tsp vanilla
- 1/2 tsp cinnamon
- small pinch nutmeg
- very small pinch ground ginger
- very small pinch ground cloves
- Mix together flour, baking powder, salt and spices. Make sure it is thoroughly mixed.
- Measure 1 cup of non-dairy milk in liquid measuring cup. Add apple cider vinegar and let sit (5-10 minutes)
- Take some of the non-dairy milk and mix it with the brown sugar to dissolve it thoroughly. Add brown sugar mixture and vanilla to the flour mixture.
- Make a well in the dry ingredients by pushing some flour to the sides. Pour wet ingredients into the dry ingredients.
- Whisk ingredients together until just combined. Some lumps will still be there. Let sit for 5 minutes.
- While the batter is sitting, preheat an electric griddle (at about 375 degrees farenheit) or medium heat in a non-stick pan.
- Once pans are hot and the batter is ready, use 1/2 measuring cup to pour batter onto the griddle or pan. If you are having oil, add some Earth Balance or non-dairy butter.
- Wait until bubbles are through the top of the pancake. Flip and wait some more until the bottom size is browned.
- NOTE: Keep pancakes warmed in the oven. Cover with foil and keep oven low, around 190 degrees farenheit or the "Warm" setting on the oven.