Hurricaine Pancakes
- Amanda G
- Oct 12, 2016
- 3 min read
Hello friends and happy Tuesday! I hope life is treating you well this week and always. Life is good over here in Miami, luckily Hurricaine Matthew did not affect us. However, it did affect cities north of us including St. Augustine and parts of GA, SC, and NC. My thoughts and prayers go out to those affected by the Hurricaine, especially those in Haiti where it hit hardest.
I moved to Miami about 6 months ago (right in time for hurricaine season :)) and this was my first Hurricaine experience. It was fascinating to see how prepared the people and the businesses of Miami were for Hurricaine Matthew. If anything positive came out of this experience, it is that I now know how to go about preparing for a Hurricaine. Fingers crossed we will not need to prepare for another Hurricaine anytime soon.
Anyway, back to business. Last Thursday, the day of the Hurricaine I sought shelter in Dan's apartment with his roomates. We were all off work and decided to start the day by making pancakes. At first we thought about using Bisquick pancake mix. And then I thought to myself, 'I can make my own batter.' And so I did. We made vegan blueberry and dark chocolate pancakes and boy were they delicious. Best pancakes I have ever made in my entire life, and I have made A LOT of pancakes. I made these pancakes again on Monday after the Hurricaine and this time I made them with apples, cinnamon, and coconut flakes and topped them with walnuts and peanut butter. Woah, these pancakes blew my mind all over again. Check out the mouth watering photo below ;)
Just in case you wanted to see the inside of these fluffy apple pancakes ...
So, what's so great about these pancakes you ask? Well, most importantly they require minimal ingredients (all common household ingredients). They are fluffy, vegan, delicious, easy to make and they are good for your bod (aka. your health). So, if you are interested in whipping up the best pancakes of your life, check out the recipe below:
Hurricaine Pancakes
Serves: 2-4 (depending on how many pancakes you like)
Makes: 6-8 pancakes
Prep time: 5 minutes
Cook time: 15 minutes
Great for: Breakfast, breakfast for lunch, breakfast for dinner :)
Vegan, vegetarian
Ingredients
1 cup All purpose flour or whole wheat flour
3/4 cup Almond milk (or any nut milk of your choice)
1 tbsp Baking powder
2-3 tbsp Sugar or sweetner of your choice (I used raw sugar)
1 tsp Vanilla extract
1/2 tsp Salt
1tbsp Apple cider vinegar
Coconut oil to grease the skillet
Directions
1. Mix all ingredients together (except for the coconut oil - thats to grease the skillet later). Mix well, if a few clumps remain in the batter this is okay. Now it's time to add whatever pancake fillers your heart desires. A few examples include : blueberries, chocolate chips, bananas, coconut flakes, cinnamon, apples, etc.
Mixing tip : Like most recipes with wet and dry ingredients they say to mix the dry ingredients together then add in the wet. I made this recipe both ways (adding wet to dry vs. dry to wet) and the pancakes turned out the same. Therefore, there are no rules in this recipe regarding what ingredients to mix together first. Just throw it all in a bowl, mix & create pancakes!
2. Grease a large non-stick skillet with coconut oil and heat over medium-low heat for a minute or two.
3. Place 2 tbsp of pancake batter onto your well greased and warmed skillet. Keep a close eye on pancakes, once multiple bubbles appear on the pancake (approx after 2-3 minutes - see picture below) this means it is time to flip with a spatula. Let pancakes cook another 2-3 minutes before removing from the skillet.
Note: the bottom pancake with multiple bubbles on it is a good example of when it's time to flip!
4. Continue until all pancake batter has transformed into tasty vegan pancakes!
Enjoy your hurricaine pancakes! Please let me know if you give this recipe a try and how it turns out. Also, any questions, please do not hesitate to ask!
Until next time,
Amanda
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