Pancakes

Being snowed in is the perfect excuse for making some delicious pancakes and lattes! I borrowed the photos and recipe from veganyumyum because the lighting from the dark snowy sky was terrible for taking pictures of what I made. Mike got chocolate chips in his batch, and I added 1 tsp of cornstarch to 1/2 cup of frozen blueberries that I nuked in the microwave to make a blueberry pie-like filling to smother all over mine. Tell me that her photos don't make you drool all over your keyboard?

Yields 25 silver dollar pancakes (mine were slightly larger and made 16). Half the recipe yields 435 calories which is awesomeeee

Easy Weekend Pancakes

1 1/2 Cup Soymilk
1 Tbs Agave Nectar (or Sugar)
2 Tbs Oil
1 Cup Spelt (or all-purpose*) Flour
1/3 Cup All-Purpose Flour
2 tsp Baking Powder
1/4 tsp Salt
1 tsp Vanilla Extract
1-2 Tbs water, to thin batter if needed

*If using only all-purpose flour for this recipe, you may need to add more liquid. Regular flour absorbs more moisture than spelt.

Add soymilk to your blender. Add remaining ingredients except the water and blend for a few seconds until combined. Scrape down any dry flour stuck to the side of the jar and blend again. Place the top on the blender and refrigerate overnight. You can also use the batter immediately.

In the morning, wake up to blizzard place the blender back on the base and add 1-2 Tbs of water, blend to mix. This re-thins the batter that had thickened overnight.

Preheat oven to 200º F, or the lowest setting, and put an oven-safe plate on the middle rack. Heat a non-stick skillet over medium heat for a few minutes. Pour the batter directly into the center of the UNgreased heated pan. I like silver dollar sized pancakes, 2 1/2 to 3″ in diameter, but you can make any size you want. This batter should create fairly thin pancakes.

After a few minutes of cooking, you’ll see the bubbles form and set on the uncooked side of the pancake. The batter will start to set, and it will change color from white to dull yellow. This is when you should flip. If your pancake isn’t brown by this time, turn your heat up. If it is overly brown, your heat is too high.While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.

While the pancakes are cooking, feel free to add blueberries, chocolate chips, or anything else you can imagine. Serve with vegan margarine (Earth Balance) and maple syrup.