Friday, 29 June 2012

Plain and simple.

I love pancakes. Maybe it's because as a kid, I never liked eggs. In grade 8 my friend made me have scrambled eggs because I had never had never had them before. Meh. Never ate them again. I can honestly say that I don't think I've had any other egg product, besides in baked goods. So when it came to breakfast, I liked pancakes. I actually rarely ever ate them with syrup. I just liked them plain. I was weird, and mega picky.

Now, I love syrup. I still don't use as much as most other people (it's way too sweet!) but the taste is amazing. These are my favourite pancakes ever. They aren't too fluffy, and aren't too flat. The texture is perfect and they taste great alone or with syrup, fruit or chocolate chips. Yum!

This recipe has been adapted from The Joy of Vegan Baking.

Yields 6-8

1/2 cup spelt flour
3/4 cup whole wheat pastry flour
1 tsp flax meal (optional)
1 tsp pysulium husks (optional)
1 tbsp baking powder
1/4 tsp salt
1 cup non-dairy milk
2 tbsp vegan margarine
3 tbsp maple syrup (You can use agave or brown rice syrup, but I find maple has the best flavour!)

Melt the margarine and set aside. Measure all dry ingredients and whisk to combine. Add all wet ingredients together, whisking just until mixed. Using an ice cream scoop, measure and pour batter onto a lightly greased pan. (You don't have to grease the pan, but I like my pancakes nice and dark so I always do.)

If you are using all-purpose flour instead of pastry, reduce the total amount of flour to 1 cup. Some other variations are adding fresh or frozen fruit, chocolate chips, cinnamon, coconut, and so much more. Really, the options are endless.

Now I know these aren't the healthiest, which is why I try to use the best ingredients possible, and I don't eat these everyday.

I hope you enjoy!


  1. Yum! I love vegan pancakes and I like to use spelt flour. I will have to give these a try! :)