I don’t come from a “Sunday morning pancake eating” kind of family. In fact the only time I remember eating pancakes as a child was in restaurants like IHOP or Dennys and I rarely chose them over eggs and potatoes. Sure, there were a few times I’d stay the night at friends’ houses and wake up to chocolate chip pancakes but I honestly don’t think I started making pancakes on my own until my late college years (maybe even after college). The first time I tried to make them was a DISASTER. Each pancake came out wrong: burnt on the outside and raw inside, raw altogether and doughy, you name it and I’ve made that incorrect pancake. I hear they are supposed to be easy to make, child’s play even. Perhaps to everyone else this will be a pointless post but I’d like to make the time to pat myself on the back for this one.
After 2 years vegan/macrobiotic culinary school I can hold my head high and say “I can make amazing vegan pancakes!” High five to me. I also can make a million and one other, more complex, dishes but I’m happy with how these turned out.
I used this recipe from the food network site and substituted vegan ingredients for the non vegan ones. I left out sugar, used slightly watered down coconut milk instead of milk, I used self ground peanut butter and my homemade jam from this post to top the whole dish off. My favorite pan to cook pancakes in is my cast iron skillet. It heats evenly on my crappy apt stove and that makes a huge difference. They’re not expensive pans, they have easy clean up and they last a lifetime.
Well, hope they look as pretty as they tasted.
Teddy
