My dear friends, I would like to invite you to an epic Pancake Party. Here at Fablunch, everyone is welcome regardless of age, gender, race or diet. “But Olga, I don’t eat dairy. How am I going to eat your pancakes?” – you might say. Let me let you in on a little secret. The pancakes that we will be making today are both vegan and gluten-free. And just for an extra bonus, they are also free of refined white sugar.
The next logical question you might have is whether such pancakes taste good. You bet!
My family has a wonderful tradition of eating pancakes every Sunday morning. When I started following a plant-based diet, I thought I would have to give up pancakes. It would be an understatement to say that my heart was broken. I have to admit I spent way too many Sunday mornings eating breakfast in my room during that time. Forever alone*
It didn’t even cross my mind at first to make pancakes that will fit my new diet and still appeal to the world’s best pancake connoisseurs (aka my family). One day, I decided to stop feeling sorry for myself and instead go on a wild adventure of recipe tasting.
I’ve tested and tested, but nothing seemed to work. Until I came across the recipe for vegan pancakes by Cara from Fork and Beans. I played around with a few ingredients and the PERFECT PANCAKES WERE BORN.
Boy, am I crazy about these pancakes. And so is the rest of my family. I even took over the role of the pancake chef at my house (sorry mom!). They are absolutely perfect! The taste, the texture, the size. Speaking of the size. In North America, pancakes are usually really big and fluffy. Don’t get me wrong there is nothing wrong with fluffy pancakes. As some of you might know, I grew up in Russia, the pancake capital of the world (just kidding, but we do eat A LOT of pancakes). In Russia, most of the pancakes resemble a hybrid between crepes and pancakes. And this is exactly what I wanted to achieve with these vegan pancakes.
Personally, I prefer thin pancakes for several reasons. First of all, you get more pancakes out of the same amount of batter. Thinner pancakes absorb maple syrup or (insert your favourite pancake syrup here) better. I like to layer a few pancakes on top of each other and drizzle them with pure maple syrup. When all of the layers have absorbed the liquid sugary goodness, I cut the pancakes like a layered cake and nom nom nom. If you haven’t tried doing that before, you are missing out, my friend.
Another reason I’m so fond of thinner pancakes is that they can double up as crepes. I often end up using this recipe to create savoury pancakes/crepes. My latest obsession: warm pancake covered with a tablespoon of homemade basil pesto, lightly sautéed shiitake mushrooms and fresh arugula. I fold this pancake in half, close my eyes, take a bite and experience an intense foodgasm.
I’m in no way trying to convert you into a thin pancake eater. If you like fluffy pancakes, simply follow Cara’s recipe for the Perfect Gluten-Free Vegan Pancakes and use 3 tbsp of arrowroot powder and 3 tbsp of tapioca starch instead of 4 tbsp of arrowroot powder.
One last thing! (I’m quite chatty today. It’s probably because I’ve missed you guys so much.) Like I mentioned in the video, arrowroot powder is a great substitution for cornstarch. If you’re not very familiar with this ingredient or what to learn why it’s a healthier alternative take a look at this article.
Ok. I’m done for today. One big FLUFFY hug to you, my darlings.
- ⅓ cup oat flour
- ⅓ cup millet flour
- 4 tbsp arrowroot powder (used instead of cornstarch)
- 1½ cup almond milk
- 2 tbsp coconut sugar
- 1 tsp baking powder
- pinch of salt
- grapeseed oil to grease the skillet
- banana slices and maple syrup
- Combine all ingredients in a blender and blend for 30 seconds on high speed until everything is well combined.
- Let the batter sit for 5-8 minutes.
- Heat a skillet on medium/high heat. When the skillet is heated, add a drop of grapeseed oil and spread with a paper towel.
- Pour ¼ cup of the batter into the skillet and cook for 2-3 minutes.
- When you see a lot of bubbles forming, flip the pancake and cook for another 2 minutes.
- Continue cooking the rest of the pancakes the same way.
- Place the pancakes on top of each other and add your favourite toppings. I like using banana slices and pure maple syrup