I grew up on Bisquick pancakes. Not to say I ate them a lot, but when I did, my mom would make the most delicious super thin ones, and my dad had the fluffy, pretty thing down pat. His were shaped like Mickey Mouse with chocolate chips and all, and he always threw out the first pancake (my mom just considered that wasteful). Very different pancake styles for two very different people. However, I have to admit that my mom’s tasted better, but my dad’s were more aesthetically pleasing.
As I got older, I started making my own Bisquick pancakes when I came home from school. A lot. It wasn’t until I was in my late 20’s that I even attempted my own batter. I must have been watching Alton Brown or something and began getting inspired. I couldn’t believe how simple it was, although some recipes were definitely better than others.
The thing I like most about pancakes is the fact that they’re buttery and sweet. Since I became a vegan, I’ve been making my blueberry walnut pancakes, but I haven’t eaten simple, plain pancakes, and I’ve missed them! These aren’t as healthy as my other variation, but they aren’t completely unhealthy either. So when I woke up yesterday ready to create my usual banana-based stack, I thought, Let me just try something out, and they turned out great.
I was going to add chocolate chips and coconut to them, but thought better of it. You guys are pretty swift, so if you feel like adding something extra, I have all the faith in you ; ) Yesterday’s stack actually had a bit of orange zest, as well as a chocolate sauce poured over them. Yet, when I photographed them, they kinda looked a little sad and I wasn’t happy sharing them, so I made them again today (without the zest and chocolate sauce) and I liked them even better.
Ingredients: (makes 7-8 pancakes)
- 1 1/2 cups whole wheat flour
- 4 tsp baking powder (add extra for fluffier pancakes)
- 1/4 tsp salt
- 2 Tbsp butter of your choice, melted + extra for pan (I used Earth Balance)
- 1 Tbsp maple syrup
- 1 tsp vanilla extract
- 1 3/4 cup almond milk
- 1 chia egg (1/4 water + 1 Tbsp chia seeds – let sit for 10-15 minutes)
- optional: 1 Tbsp cacao powder
- optional: a couple of dashes of cinnamon
- Make the chia egg and set aside.
- In a large bowl, mix flour, baking powder, and salt.
- Add in wet ingredients – butter, syrup, milk, vanilla, and chia egg.
- Place a pan/skillet on medium heat. Add a little butter.
- Scoop about 1/4 to 1/2 cup of batter for each pancake. My pan fit four pancakes for each batch.
- Cook for about 3 to 5 minutes, making sure each pancake bubbles before flipping it. Cook again for about 3 minutes on the other side and move to a plate.
- To get darker color pancakes, add the cacao powder and cinnamon to the rest of the batter and mix.
- Top with anything you please! I always like good ol’ fashioned maple syrup.