I am typically not a big breakfast food person, which is a little surprising considering muffins, scones, and French toast are basically slightly toned down desserts. And if you read a couple of my posts, it’s clear I have a raging sweet tooth.
Most mornings, I’ll make a fruit smoothie or some fresh juice, and sometimes I’ll even eat leftovers from the night before. Case in point — yesterday morning I ate baked tofu and roasted brussels sprouts…for breakfast. I realize that’s totally weird, but the thought of eating something sweet, like oatmeal or even toast with
cookie butter sunflower seed butter, was making me nauseas. It’s safe to say I’ve had my fill of cookies this last week.
However, Aaron and I both have the week off, and I woke up actually wanting vegan pancakes this morning. There’s just something about pancakes on a random weekday that feels extra special. It could also be that I’m having cookie withdrawals, and pancakes acted as a nice transition back to my regular eating. I think the maple syrup helped aid my sugar hangover. Either that, or it prolonged the detox. I can’t be sure.
I love this recipe because it’s a little bit healthy (whole wheat flour, very little oil), but still produces slightly-sweet, fluffy pancakes. It’s also vegan, and while I typically use a flax egg because I like the flavor, I think a chia egg would work well too. These would be wonderful topped with cookie butter, assuming you haven’t subsisted on massive amounts of cookies for the past three days. Instead, I topped mine with some almonds, banana slices, a touch of powdered sugar (mostly because it’s pretty), and, of course, a little maple syrup.
- 1½ cups whole wheat pastry flour (or white spelt flour)
- 1 tablespoon baking powder
- ½ teaspoon fine sea salt
- 1½ cups unsweetened almond milk (or other non-dairy milk)
- ½ teaspoon pure vanilla extract
- 1 flax egg (1 tablespoon ground flax seeds, 3 tablespoons warm water)
- 1 teaspoon coconut oil, plus extra for greasing the pan
- Prepare your flax egg by stirring together the ground flax and water in a small bowl. Set it aside for 3-5 minutes and allow it to thicken.
- In a large mixing bowl, sift the flour, baking powder and salt.
- Add the non-dairy milk, vanilla, coconut oil, and flax egg and mix it until just combined.
- Heat a large frying pan over medium heat. Lightly grease the pan with coconut oil and pour the pancake batter onto the pan. Cook for 1-2 minutes per side.
- Plate with your favorite toppings and enjoy!
Are you a breakfast food person, or do you prefer lunch or dinner foods? Is anyone else totally sick of cookies right now?
Like I said, I can’t even stand to look at a cookie, but give me a day or two, and I’m sure I’ll be dreaming about chewy chocolate chip fig cookies. Right now though, just typing “chewy chocolate chip cookies” made my stomach turn a little.