“Necessity is the mother of invention” – anonymous proverb.
One of our favorite things around here is weekend pancake breakfasts – my husband makes the most amazing pancakes! Usually he makes them on lazy Sunday mornings or on Thanksgiving or Christmas morning – or whenever we have the time to hang out and relax. Recently a family member became a vegan (I can’t say who because she hates it when I talk to people about her being a vegan – but it is the only minor currently living with us.) We wanted to continue the pancake tradition so she could be included but didn’t want to give up the amazing flavor of our homemade ones.
This recipe uses almond milk and vanilla bean paste for flavor, and extra baking powder for lightness and airiness. Even if you aren’t a vegan these are definitely worth a try – this is a healthier, lower fat version of the original classic comfort food.
2 1/2 cups all purpose flour
4 tablespoons granulated sugar
4 teaspoons baking powder
1 teaspoon salt
2 cups water
1/2 cup almond milk
1/2 teaspoon vanilla bean paste
2 tablespoons vegetable oil
Sift flour, sugar, baking powder and salt into large mixing bowl. Whisk remaining ingredients together in seperate bowl. Make a well in center of dry ingredients, and pour in the wet ingredients. Stir until just blended; do not over mix (batter will be lumpy.)
Heat lightly oiled griddle to 425 degrees. Drop batter by 1/4 cupfuls onto griddle and cook until bubbles form on top of pancakes and edges are dry. Flip and cook until browned on griddle side. Repeat with remaining batter. Top with powdered sugar and maple syrup and serve hot. Makes about 12 medium sized pancakes.