Vegan Pancakes 101

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A pancake recipe is meant to be simple, created from staples, easy to pull together at a moment’s notice, provided you have a mixing bowl and a hot griddle.

Have you ever searched for a basic recipe online and found every variation or so-called simple recipes calling for oddball items that send you out to the store when you had no intention of going?

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The following recipe is as basic as it gets. The best part is the ingredients are easy to substitute. Oil means any oil, flour means any flour, sugar means any sugar. Now it may require a bit of adjustment on your end. Don’t hesitate to add a bit more liquid, or to taste the batter and adjust the flavors before baking. It’s your pancake!!

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If you follow this recipe exactly, I can guarantee a fluffy, tender, whole wheat pancake that tastes great with or without toppings. Feel free to create your own custom version!

Vegan Whole Wheat Pancakes

1 cup stone-ground whole wheat flour

1 tablespoons baking powder

1/4 teaspoon finely ground sea salt

1 tablespoon brown sugar

1 cup unsweetened almond milk

2 tablespoons coconut oil, melted

Method:

Whisk together dry ingredients. Stir in milk and oil and mix until blended. Add more milk if batter is too thick. With a 2/3 measuring cup, scoop out batter and pour onto an oiled, pre-heated griddle (cast-iron if possible). Bake until large bubbles appear on surface of cake. Flip gently and cook other side until golden brown. Yield: 4 large pancakes.

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Blueberry Pancakes Stuffed with Tofu Scramble and Tempeh Chorizo

This was a dinner idea that popped into my head during the cool down phase of my workout tonight. Yes, I was really hungry!

It got me thinking…how I really enjoy tofu in its many forms, today more than ever. Tofu has this chameleon-like quality that lends itself so well to so many applications.

The thing about tofu–I never really appreciated it until I quit eating meat. Not until my palate adjusted to a level of sensitivity where it could pick up on subtle flavors and textures did I truly begin to enjoy what has become a staple in my menus.

This recipe begins a short series I will call “Turning on to Tofu”. I will be sharing over the coming posts, some of my favorite uses for this versatile food.

For the above recipe, I took a lovely homemade vegan blueberry pancake ( I always keep a few in the freezer), warmed it in the microwave and rolled it out with a rolling pin to flatten it a bit. I scooped in a good portion of fresh scrambled tofu (Post Punk Kitchen’s recipe) and a spoonful of tempeh chorizo¬†(recipe from Sexy Vegan).

I rolled it up like a burrito and served it with a little real maple syrup. It was delicious!