Let them Eat Vegan: Strawberry Vegan pancakes

Welcome back Dreena Burton! I make quasi- regular pancakes for the kid with wholegrain or spelt flour, soy milk and eggs. I have no problem with using some well-sourced eggs, but I have been trying to find a good recipe for when we run out of eggs. And here it is!! And look how delicious they look:

You may wonder how they hold together without eggs or processed egg replacers (I did) The baking powder creates the air bubbles, and the gluten kind of traps that air and creates cohesion, in a pancakey sense of the word. Technically, eggs are probabaly more healthsome than 1 tablespoon of raising agent, but when you have run out of eggs at breakfast time, it is not the time for technicalities. Also, some people avoid eggs for allergy reasons or ethical reasons, not just “health” in a wider sense.Also, I don’t think it’s a big deal. So, moving on:

Dreena Burtons vegan pancakes

  • 1.5 cups + 2T)spelt flour
  • 1 Tablespoon baking powder (NOT bicarb of soda)
  • 1/8 t salt
  • 1.5 cups (+ 1-2T) non dairy milk
  • 1-2 T neutral tasting oil
  • 2T cane sugar (optional)
  • chopped fruit (blueberries, or strawberries)

Note- she used blueberries, and she also adds 1/3 cup of dark choc chips and 1/2t cinnamon

  1. Combine oil and milk, but hold back 2T of the milk
  2. Sift together the dry stuff to avoid unpleasant -tasting baking powder lumps.Trust me on this one. It does not make for a harmonious breakfast time.
  3. Combine the wet and dry mixes, and stir until well combined.
  4. It will seem too thin- leave for 10 minutes and it will thicken.
  5. Check the consistency, if it is a little too thick- add that milk you reserved.
  6. Heat up a non stick pan on medium-high, and then reduce to low heat. (My ring goes up to 5, and I usually have it on 2, or even 1.5, once it is nice and hot)
  7. Wipe a little oil over the surface of your non stick pan.
  8. Spoon the mixture into the pan (I use my 1/8 cup)
  9. Do not try and flip until large bubbles have formed, and the edges are done- you will be able to see this. This is why the pan should not be too hot- it will burn superficially, before it has had a chance to rise up and “set”.

I was so pleased with the texture!! Light, fluffy, and they did not break up when I flipped them at all. The kids were so pleased….Amelia said “Now we can have pancakes EVERY day even if we are out of eggs!”……….!!!

At this point, I shall re-post the 1 photo I hurriedly took, fork in hand, to remind you how delicious they look.

# Thank you Dreena Burton

And to remind you that they are 100% wholegrain, low-or-no sugar, and free from homogenised cows milk.

And to remind you to visit Dreena Burton’s websites and try and incorporate some plant-powered recipe into your menu plan this week.

And also, to remind myself to visit “The Egg lady” down the road to pick up some Truly Free Range Eggs.

Have a nice day!

2 responses to this post.

  1. Posted by Hannah on August 30, 2012 at 12:11 pm

    Have you also tried the vegan pancake recipe from the Rose Bakery cookbook? That is a firm family favourite here. I’ll have to make these too, and do a comparison. I really need to start looking through my own copy of the book — clearly I am missing out by not doing so!


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