Vegan 49er Pancakes
A vegan version of a 49er style pancake. Still ooey & gooey without the eggs and milk.
Equipment
- Blender
Ingredients
- 2 cups unsweetened almond or cashew milk
- 1/4 cup aquafaba or Just Egg (works well as an egg substitute)
- 1/4 teaspoon table salt
- 1 tablespoon maple syrup
- 2 tablespoons vegan butter or olive oil
- 1/2 teaspoon vanilla extract
- 1 1/4 cup all purpose flour (or freshly milled hard white wheat flour)
Instructions
- Blend plant milk, aquafaba, melted vegan butter or olive oil, 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. The center will have bubbles and darken. 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.
Notes
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. Just Egg also works well.