Now that we are the very edge of winter, I’m starting to crave pancakes after our weekend morning trail runs. Since taking on a plant-based approach to eating, I’ve tried a few recipes resulting in overly dense and ponderous, or unruly pancakes (I confess, I’ve never really gotten the hang of flipping) or just plain weird. So it was wonderful to see that a few tweaks and additions to a good base recipe by Colleen Patrick-Goudreau in her The Joy of Vegan Baking resulting in some satisfying post-run cakes. I added oats for extra heft and goodness, but not too much–a scant 2 T. of oats seems perfect to me. Here’s my adaption:
1 c. unbleached all-purpose flour
1 T. baking powder
1/4 t. salt
1 c. non-dairy milk (I use coconut milk in the carton)
2 T. canola oil
3 T. maple syrup (this is a plant-basedrecipe, not necessarily low calorie!)
2 T. oatmeal
A handful of frozen blueberries
Combine the flour, baking powder, oats and salt in a bowl. In a separate bowl, combine the milk, oil and maple syrup. (Resist the urge to overmix!)
Pour the batter onto the griddle to form circles about 4 inches in diameter. Carefully place the walnut pieces atop the raw batter. Wait a minute before placing blueberries in the batter. They seem to do better when there’s a thin layer of cooked pancake underneath them. Cook the pancakes for a couple of minutes on one side until bubbles appear on the surface. (Resist the urge to turn them too early. They’ll be better if they appear very cooked on the edges, because after you turn them they won’t be in the pan long!) Slide a spatula under the pancake and flip it over. Cook the pancakes on the other side.
Colleen suggests add-ins: fresh blueberries, chopped peaches or apples, raisins, pecans, or nondairy chocolate chips. Yield 8-10 pancakes.