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November 25th, 2011 § 0 comments

Life has been busy lately.  I’ve taken on a restaurant management job with a major hotel chain, and as ironic as it is, I’ve had very little time to get into the kitchen (the SwapMeat kitchen that is).  This pattern will hopefully change now that I’ve got my bearings. I still have a plethora recipes to veganize from my trip to Spain, not to mention some of the favourites from my restaurant.

Since I’m working the closing shift in the restaurant tonight, I figured a carbo-load is in order .  It’s Friday night and we will be running!  I had yet to try out our new griddle, so I thought I’d whip up a batch of vegan pancakes this morning.  Coffee helps too.

Yields:  8 x 3″ sized pancakes (2 substantial servings)
Prep Time:  5 minutes
Cook Time:  approximately 6 minutes


1 cup flour (I’ve used spelt flour)*
1 tablespoon baking powder
1/4 teaspoon salt
1 1/4 cups non-dairy milk
2 tablespoons canola or vegetable oil
3 tablespoons agave

*spelt is actually a derivative of wheat and of course contains gluten.  You can substitute kamut flour here to avoid wheat all together.  These pancakes are not gluten-free.

Combine the flour, baking powder and salt in a medium-sized mixing bowl.

In a separate bowl, combine the milk, oil and agave.  Cooks tip:  use the same measuring spoon for the agave after using it for the oil, and the agave won’t stick to the spoon!

Heat a griddle to 350F, or alternately heat some oil in a saute pan. If using a non-stick griddle like I am, no oil is required.

Pour the batter onto the griddle in 1/4 cup portions.  As the pancakes cook, tiny bubbles will begin to form.  When bubbles reach the center, the pancake is ready to flip. 

This pancakes is ALMOST ready to flip. Wait until the bubbles fully burst and the top of the cake isn't so wet.

Cook for another 3-4 minutes (until golden on the opposite side) and serve hot with Earth Balance and maple syrup!

Recipe adapted from The Joy of Vegan Baking by Colleen Patrick-Goudreau

That’s a hot stack!

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