Saturday, September 6, 2014

Kitchen Adventures: A secret to fluffy vegan pancakes

Fluffy vegan pancakes

I have been doing quite a bit of experimenting with vegan baking with some success...and some results that were more suitable to the compost heap.  Getting the texture right and enough lift in vegan baked goods seems to be my biggest challenge.  I've had my fair share of flops, but I keep working at it to get things just right.

I've been struggling to get a nice fluffy vegan pancake.  Substituting flax meal and water for the egg in traditional recipes changes the chemistry and you don't get quite the same rising action.  I also tend to put some type of vegetable in just about every dish I make which allows me to reduce or eliminate the oil and add a little more nutrition, but it effects the density and height of my flapjacks as well.  I have found a little yeast is a magic ingredient that seems to give just enough extra loft to make my pancakes as fluffy as I like.

These pancakes have zucchini incorporated in the batter

Whole grain pancakes (vegan)

makes about 8 medium pancakes

2 teaspoons dry yeast
1/2 cup warm water
1 tablespoon raw sugar or other sweetener
1 cups almond (or other non-dairy) milk
1 teaspoon vanilla extract
1/4 cup flax seed meal
1 cup whole wheat or white whole wheat flour
3/4 cup uncooked rolled oats
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt (optional)
1/2 cup finely grated zucchini, carrot or raw sweet potato
Vegetable or coconut oil for cooking

Dissolve the yeast and sweetener in the 1/2 cup warm water and let sit to get frothy while you mix the rest of the ingredients.  In a large bowl, mix the dry ingredients (flax seed meal, flour, oats, baking powder and soda and salt).  Stir in the grated vegetable and toss to coat the shreds.  Make a well in the center of the dry ingredients and pour in the wet ingredients (yeast mixture, almond milk and vanilla).  Mix well, but do not overmix or it will toughen the pancakes.  If the batter is too thick, add a little more almond milk.  If the batter is too thin, add a bit more flour.  Let the batter sit for 10 minutes before cooking.

Heat a skillet over medium high heat and grease with a little oil.  Cook the pancakes on the first side until bubbles appear in the batter, then flip and cook on the other side until golden.  Serve with maple syrup and fruit.

Thanks for reading!

If you like this post, please share it with your friends using the links below.

No comments:

Post a Comment