This is my first month with the secret recipe club. If you are not familiar with this group, it is a monthly event in which bloggers from around the globe are divided into groups. Each blogger is secretly assigned a blog, your mission is to explore the blog, select a recipe, make it and then blog about it. All posts are published simultaneously on a selected reveal date. It is a fun way to think and cook outside the box, try things you wouldn’t try otherwise. Explore new blogs and meet new people.
For my first SRC mission, I was assigned Kirsten’s Kitchen of vegan creations. I was pleasantly surprised when I got my assignment. Ever since the virtual vegan potluck I took part in last year, I have been researching and exploring vegan recipes, particulary in baking. I find the different substitutions used to make a certain recipe vegan particularly interesting and I really enjoyed exploring Kirsten’s blog for that same reason.
I have bookmarked her coconut banana flax seed waffles (can you tell I am still on a breakfast kick), Moroccan Vegetable Tagine with couscous and how to make wheat sausages. Then I came across her Vegan pancakes and I knew I had to try them. My kids are in their winter break and if it was up to my son, he would have pancakes for breakfast every single day. I was skeptical at first, as I have never tried a vegan pancake recipe before. I was worried that with out the ricotta cheese or the buttermilk the pancakes won’t be fluffy. It turns out I was wrong. These were a hit with the kids, they were much easier to prepare and less time consuming as opposed to my regular pancakes. No separating eggs, no melting butter, no reaching for multiple ingredients. One bowl and a whisk and your pancakes are ready to cook in 5 minutes!
I stuck to Kirsten’s recipe with the exception of using almond milk instead of rice milk and increasing the amount of sugar because my kids eat the pancakes plain without syrup.
1 1/4 cup flour
1 tablespoon baking powder
3 tablespoons sugar (see notes)
Pinch of salt
1 cup almond milk (see notes)
1 tablespoon sunflower oil
1 teaspoon apple cider vinegar
1 teaspoon cinnamon
Mix the flour, baking powder, sugar and salt in a bowl.
Add the milk, oil, vinegar and cinnamon, mix until combined (try not to over mix it)
Spoon 1/4 or 1/3 cup of the mix on a lightly greased cast iron pan or on a none stick pan
Cook on low heat till bubbles start to form, flip and cook on the opposite side for a minutes or two
Serve with maple syrup, homemade strawberry syrup or your choice of topping with a few slices of fruit on the side
I increased the amount of sugar in the recipe because my kids eat the pancakes plain without syrup. If you like your pancakes with syrup (as I am sure most of you do) reduce the sugar to 1 tablespoon
The original recipe called for rice milk, I used almond milk and I think other none dairy milks would work here as well but I only tried with almond milk
To see what the other members of my group in the secret recipe club made this month please click on the smiling frog below