When I was in my final year of art school (I studied multimedia) I would spend time working in the editing suite with a couple of other awesome female film study students. One of them was the first person who told me about GMO’s being used in our food. I helped her secretly shoot a short experimental film in a grocery store, the subject of the film was frankenfood gone awry.
She was one of the first people I knew that was vegan and every once in a while I’d go over to her place and she’d make vegan pancakes. I was in my mid-twenties at this time and tho I’d made buckwheat pancakes I didn’t even know you could make regular pancakes without using Bisquick!
I’m not sure I had vegan pancakes again until I finally went vegan last year. We don’t have many rituals as a family, but the one thing my daughter insists on a regular bases is pancakes on Sunday mornings. I had developed a recipe that I used for years per-vegan, but it didn’t translate so well to vegan (I’m not sure why), but then I found a basic recipe online that I liked, but it didn’t make the fluffiest pancakes so I managed to tweak it to our liking.
I usually add frozen blueberries or blueberries and banana. Recently, I switched to fresh strawberries and bananas. It’s a very basic recipe and I tend to play around with it. You can use a non-dairy milk to replace the water. I’ve even made them without oil!
- 1 1/4 cups flour
- 2 tbsp sugar
- 2.5 tsp baking powder
- 1/2 tsp salt
- 1 1/4 cups water
- 1 tbsp coconut oil
- 1 tsp cinnamon (optional)
- 1 tsp vanilla (optional)
- 1 cup berries
- 1 banana
- In a large bowl mix together the dry ingredients
- In a small bowl mix together the oil, vanilla, and water
- Mix the wet ingredients into the dry ingredients and stir until most of the lumps are gone
- Add the berries and banana
- Heat a skillet until hot.
- Use a 1/4 measuring cup to scoop up the batter and pour onto the hot surface
- Let cook until you see bubble forming on the surface then flip and cook for about 2 minutes