I am so happy to share this recipe with you as it holds a very special place in my heart. I was fortunate to grow up with caring grandparents who played a big role in my life. When my sister and I were lucky enough, we would get to spend the night at my grandparents house on a Saturday night. We would get tucked in bed at night by my graceful grandmother (my grandfather always goes to be by 7pm leaving the girls to chat into the wee hours) and we would get woken up in the morning to attend church always followed by breakfast (shamefully my favorite part of the experience). Go figure. I love spending time with my grandmom above all, but my heart fills most when given the opportunity to help her in the kitchen. She is an icon you know. Italian legend. At least in our family. Homemaker extraordinaire. A major idol of mine.
These pancakes taste identical to the box brand pancakes I used to make with my grandmother, minus the eggs, dairy, and gluten! They taste most like the original when you use the white flour, but are still super delish when you use whole wheat flour. The choice is all yours. When I have been making these recently, I like to top with a square of Miyokos butter , a big drizz of maple syrup, vegan bacon bits, and a side of sliced ripe banana. YUM! Great days always start with pancakes.
Grandmom's Veganized Pancakes
Ingredients
- 1/2 cup oat flour simply process rolled oats in a blender until fine
- 2 tablespoons coconut palm sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt I use pink himalayan
- 1 1/2 cup cashew milk
- 1 teaspoon apple cider vinegar
- 1 teaspoon flax meal
- 2 tablespoons melted vegan butter or coconut oil I like to use Miyokos brand butter
- maple syrup for drizzling
- (optional) coconut bacon I like the Organic Matters brand
Instructions
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Process 1 1/2 cup of rolled oats into flour OR simply use store bought oat flour. (I usually make my own oat flour because I typically have rolled oats on hand.)
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Prep your cashew milk by blending a handful of raw cashews with two cups of water on high until smooth OR simply use store bought cashew milk. (Again, I usually make my own because I typically have raw cashews on hand.)
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Combine the dry ingredients in a medium sized bowl. (For this I like to use a glass mixing bowl with a pour spout, so once the batter is done I can pour the batter directly to the hot pan.)
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In a separate bowl, combine the cashew milk, ACV, and flax meal.
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Pour the wet ingredients into the dry and gently stir until just combined.
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Next, bring a pan over medium heat. Place butter or coconut oil on the pan and let melt. Once melted, pour the liquid into the batter. Put the pan back over the heat and go back to the batter and stir again gently to combine.
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Now you are ready to pour the batter onto the heated pan. You know the pan is hot enough and ready when you wet your hand, flick water onto the pan, and you hear a sizzle - this is a trick my grandmom taught me.
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Wait until you see lots of little bubbles form on the pancake, that is when you know it is ready to flip!
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I like to serve with some more butter on top, a generous drizzle of maple syrup, maybe some coconut bacon, and fresh fruit. ENJOY!
