When I started this blog I had no intention of sharing vegan recipes since we`re not fully vegan, for the obvious reason: Cheese (everything else, I could live without a problem since I don`t really like meat and Co.)! But slowly, I have taken interest in vegan recipes and realized that basically, everything can be made vegan (Even Cheese-the capital letter is not accidental). And since we have a mild obsession with pancakes lately, I decided to try and make Vegan Pancakes. I have no motive for adding peaches, other than Hello! Peach season! I decided to keep things healthy and light and topped everything with Maple Syrup. The result? See for yourselves!
Peaches are everywhere this time of year and I couldn`t just ignore that. I mean, who doesn`t love peaches? They originate from China, where they are considered a symbol of immortality. They are not only delicious but they are also really healthy, as you can imagine. One raw medium peach has 50 calories, 0.5 grams of fat, 15 grams of carbohydrate, 13 grams of sugar, 2 grams of fiber, 1 gram of protein and 0 grams of cholesterol and sodium. It also contains vitamin A, C, E and K, iron, potassium, magnesium, phosphorus, manganese, zinc and copper. So, drum rolls, peaches are:
- The perfect snack, since they have no fat and very few calories!
- Rich in antioxidants so they fight obesity related diabetes, cardiovascular diseases and prevent cancer.
- Known to reduce anxiety and have sedative properties.
- Very good for your skin and fight hair loss.
- Very good looking, right? Fun fact: Renoir encouraged his students to improve their painting skills by reproducing the textures and colors of peaches.
But, the real star of this post are the Vegan Pancakes. I totally get why pancakes are the Holy Grail of vegan cooking. I mean, it`s really hard to get the recipe right, considering you have to skip the eggs, milk/buttermilk and butter. Yes… Tough one! So, as I began my quest of cooking the best vegan pancakes, the first thing I knew was that I have to substitute eggs with flax eggs. Yes, that is a thing. It`s all over the Internet, but I first read about it on Minimalist Baker, so that`s the method I use to replace eggs while “vegan baking”. I love it, it works like a charm! Other recipes use bananas, but I wanted to try this one, for future vegan adventures. The substitution is simple. For 1 egg the recipe calls for, use one “flax egg”, made from 1 Tbsp of Flax Seed Meal and 2.5 Tbsp Water. Stir and set aside to thicken for 5 minutes. Magic, really!
Also, I decided to use an appropriate flour for this recipe, since I really wanted my pancakes to be fluffy and delicious, so I decided to try whole wheat flour. And it wasn`t a bad call. Even though my pancakes where not gluten free, they were delicious and very good looking! Next time, I will try a GF mix. Since my flour of choice had gluten, over mixing was not an option because it would stress the gluten. So, here is a very wise piece of advice. Make a crater in your dry ingredients and add the wet ones in there. Slightly stir to incorporate, but don`t overdo it. You want your pancake batter to have lumps, otherwise your pancakes will be gummy. I also learned some tricks from this awesome recipe, Vegan Pancakes, a total life saver! That is where I picked up the vegan buttermilk idea, which came in handy. I had previously just used almond milk and a little lemon juice, to activate the baking soda.
As for the cooking process, I have a few tips and tricks that I have picked up through trial and error, ever since I first prepared pancakes.
- There`s nothing more important than the perfect hot pan. In my book, that happens when a drop of water spatters on the heated surface, before evaporating. The pancakes should cook aver low to medium heat on a previously greased pan. I use coconut oil, between about 2 pancakes.
- If you have a hot pan and a good recipe, after about a minute and a half you will see bubbles on top of your pancakes and the edges will start to dry. That is when you flip the pancake.
This basic recipe for Vegan Pancakes is delicious, I had friends over and they didn`t tell the difference. I ended up telling them, and they still did not believe me. Yes, this recipe is that good. I am for sure going to make this again, with different toppings of course.
Of course, if you`re not into vegan, feel free to add eggs and regular milk or even buttermilk and you`ll have the same amazing outcome. Another great idea is to try our other recipe, for Pancakes with Chocolate and Raspberries, that is really delicious and healthy!
As you can see, the photo shoot got a little out of hand, I took so many photos that it was really hard to decide what to post. Also, say hello to Pa(n)c-Man, my old friend, who got an early start on those peaches!
So tell me, are you going to try to make this vegan pancakes? Leave a comment below and if you decide to give it a try, take a photo and share it with us on Facebook, Twitter or Instagram, using the tag #broccoliandmuffins!
- For the Pancakes
- 1 Cup Whole Wheat Flour
- 1 Tsp Baking Powder
- ¼ Tsp Baking Soda
- 1 Flax Egg-1 Tbsp Flax meal and 2.5 Tbsp Water
- 1 Cup Almond Milk
- 2 Tbsp Water
- 1 Tsp Apple Vinegar
- 1 Tbsp Olive Oil
- For the topping
- 1 Peach
- Maple Syrup
- Prepare the Flax Egg, by combining 1 Tbsp of flax meal-grounded flax seeds-with 2.5 Tbsp of water. Stir and set aside to thicken for about 5 minutes.
- In a medium bowl, add the dry ingredients and mix.
- In another bowl, add the almond milk and vinegar and mix. Then add the oil and the flax egg and mix all the wet ingredients.
- In the medium size bowl, make a crater in the middle of the dry ingredients, where you will pour the wet ingredients. Stir slowly, until incorporated, but don`t over mix! You`ll ant your batter to be lumpy. I added an extra 2 Tbsp of water in my batter.
- Warm a pan over medium heat. The pan is ready when a drop of water spatters on the heated surface, before evaporating. Spray the pan with cooking spray before adding the pancake batter, and between every 2 pancakes.
- Using a ¼ measuring cup, pour the batter in the hot pan. Cook for 1.5 minutes, until the top dries and bubbles start to form.
- Flip it on the other side, and cook it for another minute.
- Form a stack and add the peach and maple syrup, to taste, or any other topping you would prefer.