In 2008, I mocked up a version of the Original Pancake House’s 49er pancakes. My recipe is not the same as the restaurant, it’s really not even that close. I just came across this video of someone from the Original Pancake House making the pancakes and the recipes differ widely. However, this version is delicious, easy, and does not call for sourdough starter which most people will not have handy.
My Vegan Version of 49er Pancakes
Since becoming vegan, I have missed these crepe-like pancakes. I tried a few times to “veganize” the recipe. When using aquafaba I have found that blending the liquids for 1 minute or more helps emulsify the batter so that they don’t fall apart. I then add the flour and blend briefly.
Refrigerating the batter is also an option if you have the time or have planned ahead. I’ve had wonderful luck using freshly milled hard white wheat. They still taste great and are slower carbohydrate with the added fiber. I don’t get that sugar crash when using whole wheat.
| Prep Time | 10 minutes |
| Servings |
people
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- 2 cups unsweetened almond or cashew milk
- 1/4 cup aquafaba (works well as an egg substitute)
- 1/4 teaspoon table salt
- 1 tablespoon maple syrup
- 2 tablespoons vegan butter Either Myoko's or Earth Balance
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour
Ingredients
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- Blend plant milk, aquafaba, melted vegan butter, maple syrup, salt and vanilla in blender for one minute.
- Add flour and blend for 5 – 10 seconds until well blended. Scrape down flour if needed and blend again.
- Brush a non-stick skillet with vegan butter. Heat skillet to 350 degrees. A drop of water should dance around the skillet. If it evaporates on contact, the pan is too hot. Turn down the heat and try again in a few minutes.
- Pour 1/2 cup of mix in pan, pour in center, rotate pan around until evenly distributed.
- The edges will brown and start to curl after 2 – 3 minutes. Flip when side is golden brown.
- Serve with real maple syrup or desired toppings. I love a wedge of lemon juice with the maple syrup.
I've tried egg substitutes and have found that aquafaba (the bean broth from chickpeas) works incredibly well. America's Test Kitchen has a great article on how to use it. I keep some in the freezer and defrost it whenever I need it.