Pancakes were a staple in both mine and my husband's childhood homes, so when we went vegan, it was very important that we figure out how to make pancakes. This need was further emphasized when we upgraded from a skillet to full griddle, and there was now a new, fun appliance to use on top of our need for delicious pancakes. We've tried making them all kinds of ways, and in terms of a tasty and plant-based as possible option, this finally did the trick for us.
Grocery Store Tips
The butter-flavored coconut oil in this recipe replaces much of what I've missed about traditional pancakes. I think any recipe with butter or margarine can be difficult to create a vegan version of simply due to how difficult it can be to substitute those ingredients. Living in Knoxville, we're able to pick this little gem up at Whole Foods. Here's the brand I use. Click this link to purchase it online.
Fluffy, Vegan Pancakes
|Difficulty Rating: 2
Plant-Based Rating: 5
|Temp. Med-High||Prep Time 5 min.||Cook Time 10 min.||Yield 4 servings|
Does your significant other have a slightly different taste than you? For instance, Scott loves strawberries while I’m more of a blueberries kind of gal. Part of being flexitarian is finding meals that work with your day to day lifestyle. When we first started eating vegan, breakfast became a huge challenge, because we were no … Continue reading His & Hers Smoothie Bowls