I'M BACK! :-)
It's been so long since I've posted anything on my blog, that I think many have forgotten that I even have one. LOL
I had a lot going on so I decided to focus on getting back on my feet and back on track before I rekindled my blog. And everyone knows that the best way to make a comeback is with delicious PANCAKES! Yeah, I'm essentially bribing you.
I know I have several pancake recipes on my blog. They're one of my favorite foods. I can eat them any day, any time. However, I've gotta say, THIS recipe is definitely THE recipe for the best and fluffiest vegan pancakes. EVER.
I've included them in many of my personal training clients' meal plans because they're easy to make in a big batch and they heat up well so you can enjoy them for breakfast over 3-4 days.
I know what you're thinking... "Pancakes on a meal plan?! What is this madness?" Yeah, well, they are actually quite healthy, filling and you can add some protein powder to the recipe (it's totally optional though) to boost the nutritional profile.
However, you can't eat them ALL in one go or drown them in maple syrup if you're looking to keep it healthy and lose weight, sorry. Some self-restraint and portion control must be practiced. Sucks, I know.
As you can see from the photos, I clearly did NOT practice what I preach. I ate a stack of them layered with obscene amounts of peanut butter, banana and maple syrup. So.. yeah. #sorrynotsorry
I hope you will give them a try and please tag me on Facebook or IG @myworkout_yvonne if/when you do!! It would make my little vegan heart so very happy.
The Ultimate Fluffy Vegan Pancakes
makes 8 - 10 medium pancakes
2 cups all purpose flour (I use gluten-free)
1 tsp baking powder
a good pinch of salt (I use fine pink himalayan salt)
3 tbsp sugar alternative (I use Sukrin but stevia drops or similar works too - or you can be really crazy and just use 3 tbsp of actual sugar)
optional: 1 scoop vanilla protein powder (I use rice protein)
optional: 1/2 tsp pumpkin pie spice or cinnamon - or any other spice you like
1 - 2 cup oat milk (or other non-dairy milk)
1 ripe banana mashed
2 tbsp melted coconut oil (you can use any other oil suitable for baking)
2 tbsp apple cider vinegar
1 tsp vanilla extract
Mix the dry and the wet ingredients in 2 separate bowls
Once both are smoothly mixed, add the wet ingredients to the dry ingredients and use a whisk to lightly mix the batter. Be careful to not over beat the batter, you want to keep it light and airy.
If you need more oat milk or water to make the batter easier to pour to the skillet, add a little at a time. You definitely don't want a watery batter, you want it to be on the thicker side, but still easy to pour from the ladle/spoon.
Once you're satisfied with the consistency of the batter, let it stand for a few minutes before you start.
In the mean time you can heat up your skillet. Make sure it isn't too hot, you want a medium heat so you don't burn your pancakes.
You can choose to use some margarine to grease up the pan. I try to save calories by using cooking spray like PAM.
I use a ladle to pour the batter onto the skillet and use the bottom of the ladle to help quickly spread and mold the batter into round pancakes.
Cook for approximately 1 min on each side.
Top with berries, peanut butter, banana, whatever floats your boat