My boyfriend used to live in Seattle. I used to have to fly six hours across the country to see him. It sucked.
Thankfully, that’s not the case anymore. But while he was there, I would often cook breakfast for us–it is my specialty, after all. While he liked my banana oatmeal just fine, he (for some strange reason) wanted me to switch it up occasionally. (I know, I don’t understand that, either.)
I have found that–in terms of breakfast–pancakes are a great common ground for vegans and omnivores. They are easy to veganize, and often in a way that the omnivore can’t tell, as long as you are not simultaneously healthifying them.
(I think that’s actually the problem with a lot of vegan food: omnivores dislike it not because it was made with almond milk, but because fats and sugars and refined flours were replaced or omitted. Then, they think it’s bad because it’s “vegan.” Nah, man. Vegan food can be just as decadent and indulgent as any other cuisine if it wants to be.)
Unsurprisingly, my fella did not have a pantry full of flour and baking powder and the like. Thus, I cheated: I went to Whole Foods (side note: the Seattle WF carries so many great brands of kombucha, omg) and bought the Bob’s Red Mill* High Fiber, Whole Grain Pancake & Waffle Mix. The mix itself is vegan (the other varieties have milk powder and/or buttermilk, so look for THIS one!), and the preparation calls for an egg, which I knew I could replace with a banana.
*This is not a sponsored post!
So I made it. The first time, I thought I did a pretty terrible job, but this dude loved them. He raved about them. Sometimes I think in the long stretches of time we spent apart that he missed my pancakes more than me. Sigh. 🙂
Now that he lives closer, we regularly make these pancakes together, and I think I/we have gotten pretty good at it. Although I’m not much of a pancake person, I have actually started to enjoy a stack of these! What really made the difference for me was adding the oats. I think it makes the pancakes fluffy and puffy and THICK and magical.
While you could certainly make a homemade mix from scratch, there are already a thousand recipes of that online. This is a great way to make ~consistent~ pancakes quickly, and it’s easy to make a small batch at a time. And, while my other pancakes are solely made from ground oats, these pancakes are more like traditional oatmeal pancakes, which are made from flour but have a handful of whole oat flakes thrown in for texture.
My boyfriend eats his traditionally (butter+syrup), but I usually stack mine with some elaborate layering of PB2 sauce and jelly and sliced banana and shredded coconut. That’s just how I roll. 🙂
- [pics] these photos from the Women’s March in NYC last weekend (I was there!) via NBC New York
- [eats] if you ever find yourself at a Van Leeuwen’s, order the affogato with the vegan salted caramel (or dark chocolate) ice cream–you’re welcome
- [tunes] the first wave of John Mayer’s new album, omg
What you'll need:
- 1/3 of a ripe banana
- 1 tsp oil*
- 1/4 cup milk of choice**
- 1/4 tsp vanilla extract
- 1/3 cup Bob's Red Mill High Fiber Pancake and Waffle Mix
- 1/4 tsp cinnamon***
- 1 tbsp quick oats
How to make it:
- Set a skillet or griddle pan over medium or medium low heat. (If you work slowly, be careful not to let it overheat while you are mixing your batter.)
- Mash banana thoroughly.
- Stir in oil, milk, and vanilla extract.
- Add in pancake mix, cinnamon, and oats, and stir until combined. Do not overstir! There were will be lumps in the batter.****
- If desired, stir in other mix-ins now, like chocolate chips, walnuts, or blueberries.
- When pan is hot (it should sizzle if a drop of water hits it), grease it with nonstick cooking spray and pour about 1/4 cup of batter into the center of the pan.
- When pancake begins to show bubbles in the center and brown on the edges, flip and cook for another minute or two. If you shake the pan and the pancake easily comes loose, it's probably ready!
Just an FYI:
* I have made this with both canola oil and melted coconut oil and both worked great.
** I often use unsweetened soy milk since that's what I regularly cook with, but my boyfriend prefers it with vanilla almond milk. In that case, you can omit the vanilla extract in the recipe.
*** Omit cinnamon if you plan on adding chocolate chips.
**** My boyfriend refuses to believe this and I have to pry the fork out of his hands. 😉 Stirring the mix too much will make your pancakes dense and even tough.