Have you ever heard of anyone who doesn't like pancakes? Me neither - I think there's a reason for that. Not too sweet, great on the 'texture' scale, and you can put whatever you want on it. Pancakes are perfect for practically anyone (except my bf - but he's a little 🤪so that's to be expected).
I have childhood memories of my Dad waking me up early asking for assistance in making banana pancakes, but ever since I've started adulting (ie moving out of my parent's basement) I have had no reason to whip up a batch of pancakes in the morning. I mean I could, but 12 pancakes for 1 is probably not the best idea. 😂
Pancakes came back into my life when I purchased Fraiche Food, Full Hearts | Jillian Harris & Tori Wesszer. I made their Angel Cakes and they seriously are the fluffiest little gems. The best part? They are dairy-free! 🙏 I topped mine with some vegan caramel sauce and they were SO GOOD. This is a Sunday morning must. Trust me. Make them here 👇(Recipe adapted from Fraiche Food Full Hearts cookbook)
Ingredients
1 cup So Delicious Coconut Milk 2 Tbsp lemon juice 1 cup flour 2 Tbsp sugar 1 heaped tsp baking powder 1/2 tsp baking soda 1/2 tsp salt 1 egg 2 Tbsp Melt Organic 1/2 tsp pure vanilla extract
Recipe
Mix almond milk and lemon juice in a small container and let sit for 5 minutes. In a medium-sized bowl, mix together flor, sugar, baking powder, baking soda, and salt. In separate a small bowl, whisk egg until lightly beaten and add So Delicious Coconut Milk/lemon juice mixture and whisk until combined. Pour wet ingredients into dry and using a spatula or wooden spoon, whisk until just combined. Heat a frying pan on medium heat with a tablespoon of Melt Organic Butter or oil of your choice using a 1/3 cup measure, scoop batter onto the pan and cook for roughly 3 minutes before flipping over onto the other side. They should just be turning brown on the outside. Continue with the remainder of the batter and collect pancakes on a baking sheet. If you're not eating immediately, set your oven to 200 and keep cooked pancakes in there to keep them warm until serving.
Vegan Caramel Sauce
(Recipe Adapted from Butter Baked Goods) 1/2 cup +2 Tbsp sugar 2 Tbsp water 1/2 cup full fat coconut milk 1 Tbsp Melt Organic Butter In a medium saucepan, mix together sugar and water and bring to a simmer until the sugar begins to turn a nice golden brown. Remove from heat and pour in the coconut milk. Whisk together until combined (sauce will spit a bit). Once incorporated, add the butter and mix until silky and smooth. Let cool for 10 minutes or so and pour over prepared pancakes when serving. Top with toasted nuts or dried fruit. Enjoy!
