Even though I’m still in holiday mode, I just realized we’re several weeks past Thanksgiving and still have a couple weeks to go before Christmas and I’ve really got to snap out of this holiday zone or I’ll never get anything done! And every get-stuff-done kind of day has to start with a hearty, warming breakfast.
I have a VEGAN spice pancake recipe I’m going to share with you that you can make, start to finish, while your coffee is still brewing-assuming you can measure and generally function before that first sip.
The ingredients are simple, it’s eggless and I always double the recipe and make it the night before-this not only lets the baking powder work its magic and get the batter all fluffy and gorgeous by the time I’m ready to make these, but doubling the recipe means I’ve got delicious pancake batter ready to go in the fridge for a hot and filling breakfast even on mornings when we’re in a rush. Not bad, right?
A fast, vegan, warm breakfast any day of the week, and all before coffee. No, stop it, YOURE amazing.
Vegan Spice Pancakes
1 cup all-purpose flour
1 heaping tablespoon baking powder
1/4 teaspoon salt
1 teaspoon ground cinnamon
1 teaspoon ground ginger
1 cup plain soy milk
1 1/2 teaspoons pure vanilla extract
2 tablespoons vegetable oil
2 tablespoons pure maple syrup (same you’ll use to smother the pancakes in later!)
Combine and whisk dry ingredients; in a separate bowl combine and whisk wet ingredients; now mix the dry into the wet and whisk until you have a thick, fluffy batter that is NOT perfectly smoothe-DO NOT OVERWHISK!
Ladle by tablespoonfuls onto a hot and (vegan!) buttery griddle and cook 3-4 minutes per side. Top with your favorite pancake accoutrement and enjoy!