These are a variation of Baba’s mini pancakes from childhood and Skinny Bitch’s Crepes. Jay LOVES pancakes for breakfast so I had to find a way to make them healthier, or face his (and my) expanding waistline. The result is really yummy little pancakes with just enough fluff. They are quite hearty, and filling, and keep well wrapped in plastic wrap in the fridge for a couple days. We eat them with vegan margarine and strawberry jam, or a classic drizzle of maple syrup.
Ingredients: Makes about 15-20 small pancakes
1 cup buckwheat flour
1 cup spelt flour (or wholewheat)
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon sea salt
5 tablespoons coconut sugar (sucanat or evaporated cane sugar would work also)
1 cup unsweetened almond milk
1 cup filtered water (add more water if you’d like a thinner, more crepe-like batter)
2 teaspoons vanilla extract
Vegan margarine, for frying
In a medium bowl, combine flours, baking powder, baking soda, sugar, and salt. Whisk in the almond milk and vanilla extract.
Heat some vegan margarine (start with 1 teaspoon and add more in between batches) in a large skillet over medium heat. Using a 1/4 measuring cup, ladle three pancakes into the pan, evenly spaced. Swirl the pan slightly to even out the surface of each pancake. As soon as they start to bubble, and the bubbles start to pop, flip and cook for about 1 more minute. Serve with more vegan margarine, jam or maple syrup, and some fresh fruit, for a healthy and delicious breakfast.
~The Vegan Project