Who says veganism isn’t rewarding?
What could be better to have some vegan pancakes on a Sunday morning with some freshly made berry banana sauce?
Combined with a freshly brewed cup of coffee is right up my alley. Every so often I need to treat myself to something sweet. Not that I eat a lot of sweets, but when I do, everyone around me is in for a treat, too. Regardless if that is at home or on the job.
Vegan pancakes for the family
Everyday right after breakfast, we prepare food for the family. In the restaurant business, we call our colleagues – family. It is a good way to get together and chill for a view minutes. For those of you who don’t know, I am an executive chef at a hotel restaurant in New York.
We exchange ideas, thoughts and organize the rest of the day. So I decided to make vegan coconut pancakes with fresh berry banana sauce. The sauce is actually inspired by the famous Crepe Suzette recipe.
By the way, I am the only vegan on my team, so they were especially surprised to see that these coconut pancakes were plant-based. Not only are they vegan, but they taste just as delicious as regular pancakes.
Tips for making good vegan pancakes
- Have good flour. I use organic white flour and organic whole wheat flour. One of the reasons I use whole wheat flour is for the fibers. It also gives the vegan pancakes some more texture. However, that is personal preference. Feel free to use only white flour.
- Don’t over stir the batter. I am sure you have heard that a million times. Mix all ingredients just enough until you have a few lumps visible. Do not try to dissolve all these lumps, by doing so, you are overworking the batter only to get a tough and chewy pancake.
- Use a good baking powder. One that is not expired and was properly covered. Baking powder loses their strength after time.
- Let the pancake batter rest for at least 8-12 minutes before making the pancakes. This little break will give the gluten the chance to relax and the pancakes will taste better. Compared to bread dough, which should only be mixed minimally, all ingredients of the pancake batter need to be incorporated thoroughly, without overmixing.
- Make a test pancake. The reason is twofold: You’ll see if the recipe works and the pancakes taste as they suppose. Second, you’ll find out if the pan has the right heat. Too hot, obviously the pancakes will burn and too cold makes them tough, because of overcooking.
- A griddle works better than a pan. If you use a pan, choose a nonstick with a heavy bottom. This assures an even heat.
- Utilize a good vegetable oil spray that doesn’t leave much residue. Certain sprays leave a brownish residue, which will prevent the pancakes from turning golden brown.