Yummy American Pancakes (Vegan)
Traditional American pancakes have been my weakness ever since I was a little girl. Every summer my dad packed the whole family into an airplane to spend the summer in the US. These summers were absolutely magical. Part
of the fun was the insanely delicious food. Pancakes were my all-time favorites. So when I turned vegan, I thought I'd never be able to enjoy these delicious, fluffy guys again. Especially after taking things even further by taking on a healthy low-fat, whole foods diet.
I thought making a low-fat, whole wheat, vegan version wouldn't taste the same. Well, but you don't know until you try. So I did! And the result turned out amazing. They taste just the same as the regular ones I indulged in during my American summers.
Since I mostly cook without the addition of oil, I thought my attempt to fry these guys without oil could never work. But it totally worked. The secret lies in letting the pan (stainless steel) get super hot before you add your batter. That way they won't stick to the pan, once they turn golden brown.
But careful, they will stick if you try to flip them too early, meaning before they have browned evenly. Since the weekend is around the corner, I thought I'd share this delicious pancake recipe tonight. That way you can include these fluffy, yummy guys in your weekend breakfast bliss.
Since I do promote healthy eating, I don't recommend eating these on a daily basis:) But as I have learned, sugar in moderation doesn't seem to pose a major health risk according to several studies and the diet recommendations of renowned, pro-vegan doctors like Dr.Neil Barnard, Dr. Michal Gregger etc . That being said, excess sugar for sure is not healthy, since lots of sugar seems to have a negative effect on your triglycerides. But back to the recipe. Here's what you'll need:
125 g (1 cup) whole wheat flour (the fine kind)
65 g (1/2 cup) all-purpose flour
1 tsp salt
1 Tbsp powdered sugar
320 ml (1 1/3 cups) water
1/2 Tbsp white almond butter (GER: Weißes Mandelmuß)
1 Tbsp baking powder
1 Tbsp ground linseed
3 Tbsp warm water
Take out a small bowl, and combine the ground linseed with the 3 Tbsp warm water. Stir and set aside. This is your egg replacer (equals 1 egg). Then, take out a separate bowl and combine the remaining ingredients. Once all of them are in the bowl you can add the linseed-water mixture to the bowl with the other ingredients.
Then get a whisk and briefly mix until a nice, lump-free batter has developed. This only takes a couple of seconds. Note: Don't overmix your batter or your pancakes turn out tough. Then take out a stainless steel pan, and without the addition of oil, set the heat on high.
Once your pan is really hot, add a portion of the batter to it. If it turns too dark, reduce the heat just a little bit. If you reduce it too much, your pancakes will stick to the pan, and that's no fun. Once one side has browned nicely turn it to the other side, so that both sides brown evenly.
Repeat this procedure until you have no batter left. Then drizzle maple syrup on top of your pancakes. I always add a pinch of cinnamon to my maple syrup since this adds a super delicious twist! That's it, enjoy!
Tip: If your pancakes stick to the pan, two things will help. Raising the temperature of the pan usually does the trick. If the temperature doesn't seem to be the problem, then you didn't wait long enough before you tried to turn the pancake to the other side. Once the pancake has evenly browned, it stops sticking to the pan.