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. 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 trial and error to convert our vegan pancakes to the pancakie standards we remembered.
Our trial and error resulted in the batter being too thick, too sticky, or didn’t work at all.
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 throw in some extra yummies to take it to the next level. (Berries for me and chocolate chips for the rest of the gang.) Except for the Big Guy that is! It’s plain pancakes with a little vegan butter and maple syrup. 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 anytime you have a pancakie craving!
Future Pancakies
We know you’re going to love these. So you should plan to make a double batch! And you can freeze these for more pancake breakfasts throughout the week. Just reheat them in the toaster and enjoy an easy pancakie breakfast. 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! They work 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
- 1 tablespoon vegan butter or oil for pan
Instructions
- Mix flour, sugar, baking powder, and salt in a large bowl.
- Mix ground flax seed with water in a medium-sized bowl, and let thicken up for about 5 minutes.
- Add the milk, oil, and vanilla to the flax/water mixture and stir it well.
- Add wet ingredients to dry ingredients. Don't overmix. Let the mixture set while preparing the pan.
- Heat a nonstick pan on medium-high heat until hot.
- When heated, add butter or oil and let it heat through. Then add about 1/3 cup of batter to the pan. Do not move pancakes until small bubbles start to appear on the edges. Gently lift an edge to check for golden color underneath. Then carefully lift the edges gently until your pancake flipper can easily go completely under the pancake. Then flip and finish cooking the other side, checking for doneness after about 1 minute. If pancakes are cooking too quickly, turn the heat down a notch. If the pan isn't completely nonstick, grease it well.
- Add in any mix-ins of your choosing. If you use different add-ins like chocolate chips, bananas, and berries, place them on the tops of the pancakes as they cook. But if you want the same add-ins in all the pancakes, mix them into the batter before pouring them onto the griddle.
- To keep them warm as you finish cooking the rest of the batter, place a wire cooling rack inside the oven set to warm (or 170 degrees Fahrenheit.).Add the finished pancakes to the rack until ready to eat.
