Pancakie pancakes. Oh, the memories!
Pancakes were (and probably still are) my family’s favorite breakfast. It goes way, way back. When everybody was little, our Bryan began calling them “pancakies.” It remained endearing to our family and to this day they are often still requested for breakfast by this name. No, he will never live this down.
But the original pancakies were not vegan. It took some trial and error to convert our vegan pancakes to the pancakie standards we remembered.
Often times our trial and error resulted in the batter being too thick, too sticky, or just didn’t work as it should.
Perfect Pancakie Pancakes
But then we came across this perfectly perfect recipe that does not fail. It works every single time we make it. And it’s great with some extra yummies thrown in. (Berries for me and chocolate chips for the rest of the gang.) Except for the Big Guy that is! it’s purely plain pancakes for him. Nothing but a little vegan butter and maple syrup is the way he likes them. And that’s what makes them great, too. They are versatile, but also just fine the way they are.
And the ingredients couldn’t be any simpler! Mainly shelf-stable items that are easily purchased at your local grocery store. So you can whip these babies up any time you have a pancakie craving!
Future Pancakies
We know you’re going to love these. So you may want to plan ahead and make a double batch! Because you can freeze these for more pancake breakfasts throughout the week. Just reheat them in the toaster and you can enjoy pancakie breakfasts with ease. Cook once, eat twice! (Or three or four times!)
These pancakes are a classic. And they taste amazing with a side of saucy apples on top!
But if you want to change it up occasionally, try our Joyful Gingerbread Pancakes or our Favorite French Toast! Works great when you’re feeling like breakfast for dinner too!
Pancakie Pancakes
Ingredients
- 1 cup unbleached all purpose flour
- 3 tablespoons sugar
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1 tablespoon ground flax seed
- 3 tablespoons water
- 1 cup non dairy milk
- 2 tablespoons vegetable oil
- 1 teaspoon vanilla
Instructions
- Mix together flour, sugar, baking powder and salt in a large bowl.
- In a small bowl, mix ground flax seed with water and set aside to thicken (about 5 minutes)
- In a medium bowl or large measuring cup, mix together milk, oil and vanilla. Then mix in flax mixture.
- Add wet ingredients into dry ingredients. Don't overmix. Let mixture set while preparing pan.
- Heat nonstick pan on medium high heat until hot.
- When heated, add about 1/3 cup of batter to pan. Do not move pancakes until small bubbles start to appear on edges. Gently lift edge to check for golden color underneath. Then carefully lift edges up gently until your pancake flipper can easily go completely under pancake. Then flip and finish cooking other side, checking for doneness after 1 minute. If pancakes are cooking too quickly, turn heat down a notch. If the pan isn't completely nonstick, make sure to grease it well. I use coconut oil.
- Add in any mix-ins of your choosing. We add chocolate chips, bananas or chopped up berries right on top of pancakes as they cook. But if you want the same add-ins in all the pancakes, just mix them into the batter before pouring onto griddle. I like to keep the pieces of the add-ins on the small side relative to the size of a chocolate chip.
