Vegan Pancakes + Homemade Syrup You Don’t Wan’t To Miss
Pancakes are one of my favorite weekend breakfast foods. It’s sort of a running thing for me. Weekend = make pancakes or waffles. I used to only do pancakes, but then I found the old waffle maker at my home in Indiana and my family was nice enough to let me have it. They rarely make waffles so it was no big deal, my grandpa used to make me mickey mouse pancakes with homemade syrup every day before school. He loved baking, I think that’s where I got it from. I’ve loved pancakes ever since then. On the weekdays I like to prepare something like oat balls or a smoothie for quick grabbing.
HISTORY OF PANCAKES
Because you know I can’t write a blog post without a little education. Here is the history of pancakes courtesy of a Nat Geo article It turns out that pancakes are nearly as old as dirt. The popularization of pancakes is dated to over 5,300 years ago. A pancake-like substance was found to be part of the everyday diet. This was collected by analyzing an iceman’s last meal. Ground einkorn with bits of charcoal was found. It is assumed that he had created some type of pancake with this grain over an open fire which caused the charcoaling. So basically, pancakes are an old-time breakfast.
I’m not gluten-free, but Zach, my boyfriend is. When I cook/bake I always try to make everything gluten-free and vegan. These pancakes weren’t having it with the gluten-free flour. I tried 3 different times and each time the dang middle of the pancakes was goopy. I have no idea how to fix this issue. For now, they will have good ol’ gluten, but I will continue to try to perfect a gluten-free version. If you know why the middle is goopy PLEASE let me know in the comments below.
*Also there is no point to avoid gluten unless you have a diagnosed gluten sensitivity or celiac disease.
I started making homemade syrup last year. It was the best decision ever! It is so easy and more versatile than regular maple syrup. The recipe only calls for a few ingredients; water, an acid (lemon juice or ACV), and berries.
I’ve used blueberries, strawberries, and blackberries. All of these fruits taste amazing in the syrup. Making homemade syrup has many pros like;
- Lower cost
- Less added sugar
- Increases daily servings of fruit
- a.k.a. FIBER!!
Sometimes I like to make a yogurt topping instead, you can find the recipe here!
You don't want to miss these
- 1 cup flour 1/2 whole wheat, 1/2 all-purpose
- 1 cup milk almond
- 2 Tbsp oil
- 1 Tbsp baking powder
- 2 Tbsp granulated sugar
- 1 tsp vanilla extract
In a medium bowl, mix flour, sugar, baking powder, and salt
Slowly add in milk, oil, and vanilla. Stir, but leave batter lumpy
Grease skillet and cook pancakes on medium heat.
Flip once cooked, then serve.