We do this a lot, it seems. For me, the allure is the meal itself; breakfast foods have always trumped lunch or dinner in my mind. For my HH, it’s simply the act of going out to eat. (Apparently, at one point in his twenties, he lived in an apartment for 2 years and never once turned on the stove.).
Rather than bore you with the menu from today’s excursion, I thought I’d share a recipe for one of my favorite brunch foods, pancakes. So often, the ones you get in restaurants are heavy, wet, and shiny with griddle grease (how appetizing!). The recipe that follows, however, really does live up to its name. You’ll find these light, fluffy, and, as their eponymous title suggests, cake-like.
To avoid overdoing the maple syrup when I eat these, I prefer to pour syrup on the side and daintily dip my pieces of pancake one at a time into it (rather than slathering it over the top of the stack, as in the photo, below). This way, the pancakes don’t soak up too much of the syrup at one time (as they tend to do), and there’s no need to repeatedly re-pour when the pancakes start to appear dry on top.
Another way I like to eat these (perhaps while reading some Holidailies entries?) is topped with fruit-only jams–blackberry and mango are favorites–and forgo the syrup entirely.
For the omnivores out there, feel free to use regular milk instead of soy or rice milk, and replace the flax seeds with 2 eggs.
Fluffy Fruited Pancakes
These light and foolproof pancakes are great with berries, apples, pears, or bananas. Unlike most vegan versions, they provide a good amount of protein on their own, due to the protein powder added to the batter. You can use leftovers for another day’s breakfast or lunch: simply spread one pancake with your favorite nut butter and/or jam, then top with another pancake for a quick and delicious pancake “sandwich.”
1-3/4 cups soy or rice milk
2 Tbsp. ground flax seeds or 1/2 cup silken tofu
2 tsp. apple cider vinegar
3 tablespoons sunflower or other mild tasting oil
1 Tbsp. agave nectar or maple syrup
1-3/4 cups whole spelt flour
2 Tbsp. unflavored protein powder (rice or soy are ideal); you may substitute soy or chickpea flour, sifted
1 Tbsp. baking powder
1/2 tsp. baking soda
1/4 tsp. sea salt
1 cup berries or chopped apple, pear or banana
Measure the soy milk into a measuring cup and add the flax, vinegar, oil and agave, stirring well (if using silken tofu, blend all ingredients in a blender or food processor until smooth). Set aside while measuring remaining ingredients, or for at least 2 minutes.
In a large bowl, sift the flour, protein powder, baking powder, baking soda and sea salt. Pour the wet ingredients over the dry and mix just to blend (there should still be a few lumps here and there). Gently fold in the fruit.
Heat a nonstick pan over medium heat (spray the pan with olive oil spray if desired). Using an ice-cream scoop or large spoon, measure out about 1/4 cup batter for each pancake and spread slightly in the pan.
Cook each pancake about 3-4 minutes per side, until golden brown and puffed up. Serve immediately. Refrigerate or freeze leftovers for later use (may be defrosted in the toaster). Makes 10-12 pancakes.
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Other Pancakes and Breakfast Foods on DDD:
Carob Buckwheat Pancakes with Almonds and Carob Chips (gluten free; ACD Stage 2 and beyond)
Baked Blueberry Oatmeal Breakfast Pudding (gluten-free; ACD Stage 2 and beyond)
Coconut Pancakes (gluten free; ACD stage 2 and beyond)
Zucchini Bread Oatmeal (gluten free; ACD stage 2 and beyond)
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