I get into breakfast ruts a lot. For most of my life, I ate cereal with skim milk and possibly a side of waffles for breakfast basically every single morning. I’ve never been a savory breakfast kind of girl, because I’ve always hated eggs, bacon and sausage. Within the past year, though, I’ve moved away from having cereal for breakfast. First, I was on an overnight oats kick that started about a year ago. I was obsessed and came up with a million different combos. I still love overnight oats, but now I’ve been having them for snacks more often than for breakfast. Just a couple of weeks ago, I started having a smoothie-in-a-bowl basically every single day, topped with fruit or crushed cereal. So good. But since I’ve been home for the summer, there’s been only one thing on my mind–pancakes.
Before a week ago, I don’t think I’d ever made pancakes from scratch. Sometimes on the weekends I’d whip my family up a batch made from an Archer Farms mix. While they have tons of awesome flavors, they aren’t super healthy (or vegan–why do so many things have to have milk in them?) Earlier last week, I made my first homemade, single-lady pancake batch and I was hooked!
If you’re intimidated by making your own pancakes completely from scratch, fear not. They are super simple to make, take practically no time at all (maybe 10 minutes at the most, if you make a batch for just yourself) and are totally customizable. Here’s the basic formula I’ve been using…
3 T to 1/4 cup flour (I like peanut flour or oat flour)
1/2 t baking powder
1/2 to 1 T flax seed, ground and made into flax egg
2-4 T unsweetened almond milk (any flavor) plus extra water to thin
sweetener (I’ve been using Truvia packets or flavored liquid stevia)
Stir flour and baking powder together in a small bowl until combined. Add in liquid ingredients until mixed well. The batter should be thin enough to drip off a spoon but thick enough to hold together. Makes 3-4 small pancakes.
The baking powder is really the only thing you can’t substitute. You can use any flour you like, gluten-free or whatnot. If you’re not vegan or don’t have flax on hand, sub in egg whites or chia seeds. You can use all water, or all almond milk, or any kind of milk you want. If you don’t have a sweet tooth, you can leave out the sweetener or you can use a liquid sweetener like maple syrup or honey. And of course, any add-ins and toppings you like! You can even play around with the texture. I love mine really thick and fluffy, so I make tiny, pillowy pancakes.
I’m sharing some of my favorite combos that I’ve made so far–all of them have been amazing and so much better than pancakes made from mixes!
Carrot cake pancakes made with oat flour and shredded carrot/fresh pineapple chunks/cinnamon/raisins, topped with peanut flour sauce and raisins.
PB&J pancakes made with peanut flour and topped with homemade strawberry jam and sunflower seed butter.
Cookie dough pancakes made with oat flour and chopped vegan chocolate chips, topped with honey vanilla agave syrup.
Tiramisu pancakes made with oat flour and Starbucks instant coffee powder, topped with homemade cashew ‘mascarpone’ cream, dusting dark cocoa powder and honey vanilla agave syrup.
Cashew ‘Mascarpone’ Cream (vegan, gluten-free, no added sugar)
1/4 cup cashew pieces, soaked in water overnight
2-3 T unsweetened almond milk (vanilla or plain)
5-6 drops liquid vanilla stevia, to taste
Drain water off cashews and pour into food processor or high powered blender. Add in almond milk and stevia and process until mostly smooth and creamy. Serve on top of pancakes/waffles, as a dip for fresh fruit or as sandwich filling. Makes about 1/4 cup.
Do you prefer pancakes, waffles or crepes? What are your favorite toppings for pancakes?