how to brunch: vegan edition

breakfast of champions.

For birthday brunch: vegan pancakes, berries galore, and some quintessential maple syrup to quell homesickness.

imported maple syrup hovering in the background

Not sure where the recipe came from, but here’s what we concocted. They’re a bit meatier than your typical dollar pancakes, but don’t be wary—it helps stave off that I-just-ate-ten-pancakes-and-I’m-hungrier-now-than-I-was-before feeling.

Here goes:

  • 1/2 cup whole wheat flour
  • 1/2 cup all-purpose flour
  • 1 tbsp baking powder
  • pinch of salt
  • 1/4 cup brown sugar
  • 1 tbsp canola oil
  • 1 cup soy milk (or almond milk!)
  • 1 tsp vanilla extract
  • we also added mashed bananas and chopped walnuts for extra fun and flavour!
  1. Mix together dry ingredients in one bowl.
  2. Mix together wet ingredients in another.
  3. Combine two ingredient bowls together. Don’t overdo the mixin’!
  4. Heat up a pan with some coconut oil, ladle batter into desired size of droplets, and flip when bubbles appear
  5. IF you have any leftovers (you shouldn’t!), store and CLEARLY LABEL the container in the fridge. This will help to prevent your family/roommates from thinking it might be almond butter and trying to eat it on crackers.

Next, Follow panCakes with CupCake Birthday cake!

And finish it all off with a ninja kick. Bam!

 

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