Tuesday, May 25, 2010

As a matter of fact I do know (flap)jack

I am finding out more and more that Vegans too can eat delicious foods, and don't have to suffer the loss of cupcakes, cookies and pancakes!  My kids were begging for pancakes this morning, so I veganified them.  I especially love pancakes cooked on a cast iron skillet.  If you put just a little (vegan) butter in the pan, they brown up deliciously.  An added bonus to cooking with cast iron is that you add iron to your food as well, which is lovely since I no longer eat red meat. I read that a new cast iron skillet adds more iron, but I love my old perfectly seasoned pan much better.  Always, always splurge on real maple syrup.  Yes, I know how expensive it is, but it goes a long way and is worth every penny.  You can substitute any non-dairy milk, but our family favorite is Blue Diamond almond milk.  Skip Silk brand almond milk.  It tastes like it's thickened with uncooked flour.  Applesauce can be substituted for pear sauce, but we happened to have pear, so I thought, why not?  These are filling and a perfect way to start your morning!

Delicious Vegan Whole Wheat Pancakes

1 C. Whole Wheat Flour
1 T. Brown Sugar

1 1/2 t. Baking Soda
1/8 t. Salt
1 C. Almond Milk

2 T. Pear Sauce (or Applesauce)
Earth Balance Vegan Butter

Mix all dry ingredients together.  Add almond milk and pear sauce to dry ingredients. Mix gently; batter will be slightly lumpy and thick. Heat cast iron skillet (if you have one.) Try to not get the pan too hot or you'll have burnt hockey pucks. Add a pat of butter to the pan if you want them to taste especially good, or omit and use non-stick spray if you're trying to save yourself some calories.  I like to use a tablespoon cookie scoop to add batter to the pan so they're more uniform and easier to flip, but anything will do.  When you see bubbles forming, it's time to flip-a-roo.  Try to wait until that happens or the pancakes will break.  Drizzle with real maple syrup, and serve them bad boys!  Your kiddos will be "yumming" all over the place!


Anonymous said...

Tara, these are GREAT! Super fast and SO yummy! I added a bit more brown sugar and a little bit more almond milk so they would "spread" better. Also my almond milk is the unsweetened vanilla almond milk and that added something special! Thanks for sharing this!

Tara said...

That's the kind of almond milk we buy too! I'm so glad you shared your results. Hmm...adding more sugar always sounds good ha ha! I think I may make some more tomorrow :)

Anonymous said...

Really enjoy your blog!
I see you're experiencing great weight loss. Congrats on that. I want to lose 30 pounds as well but have not lost any weight since going vegan in February. Any tips/advice?


Vegan Piggy said...


Thank you for your kind words :) Hmm, advice. I figure most veggies and fruits don't count, so I'm eating tons of them. Prior to gaining this random weight I worked very part time at Weight Watchers, so I'm hyper aware (when I want to be) of how much is too much. Most of the foods I gained weight on, I have cut out because they aren't vegan. Cheese was a biggie, and since that is now MIA, along with other junkie snacks, it's been easier. I added back a little exercise, though not as much as I should. And mostly, I'm really, really sick of the extra weight, so I think I'm more determined than ever. It's easy to gain still though even on a vegan diet, so I understand where you're coming from. Especially with all the recipe experimentation, it's easy for me to overdo it. The weight loss slows down as it has the last few weeks if I'm not paying particular attention to what I'm eating. Wow, sorry for a such a long answer! It will come off. Try to fit more grains and veggies in, so you're full and not tempted by the junkie stuff. That's helping me :)