Nothing says Saturday morning like homemade pancakes. Especially when it leaves the smell of cinnamon and maple syrup floating in the lounge for the rest of the morning.
My roommate and I had planned on making pancakes at some point for about a month. Then, we woke up this morning and the internet was down on campus. Meaning neither of us could start on our four page Spanish essays due on Wednesday. Oh, well. We took that as a sign to whip up a batch of panqueques.
So we got out of bed and made pancakes in our brand new pajama onesies that we bought at Target yesterday. Morning well spent.
I got this recipe out of my go-to vegan baking guide, The Joy of Vegan Baking, and added a few little touches to make them my own.
APPLE CINNAMON PANCAKES
- 1 c. flour
- 1 tbsp. baking powder
- 1/4 tsp. salt
- 1 c. nondairy milk
- 2 tbsp. canola oil
- 3 tbsp. maple syrup
- 1/2 to a whole apple, sliced super thin
Combine the flour, baking powder, cinnamon (just enough so you can smell the cinnamon and see the color in your batter), and salt in a bowl (I usually whisk my dry ingredients together to lighten up the batter). In a separate bowl or a 2- or 3-cup measuring cup, mix the milk, oil, and maple syrup. Add the wet ingredients to the dry and whisk just until combined. Add in the apple slices. Be sure not to overmix your batter so that your pancakes don’t get tough.
Heat your non-stick skillet or pan over medium heat (add some oil or nondairy margarine). Pour the batter onto your pan, and cook the pancakes for a couple of minutes. You can tell your pancakes are ready when the pancakes start to bubble on top and the edges start to pull away from the pan. Flip your pancakes and cook just until the bottoms are golden brown.
Serve with maple syrup, peanut butter, or any of your other favorite pancake toppings (though you really don’t need anything because the pancakes are so flavorful), and enjoy!