In the middle half of last year and for most part of this year, I was into “vegan” cooking. I was influenced by the Cebu Farmers’ Market, which still continues to thrive and displays organic produce at Handuraw. One of the first vegan recipe I searched for was a recipe for pancakes because my then-boyfriend loves pancakes. The recipe should be easy and the ingredients easy to find. Finally, I found the pancake recipe I was looking for from One Ingredient Chef‘s website.
1 cup flour (all-purpose or whole wheat)
1 teaspoon sugar
1 teaspoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon ground flax seed
1 cup + 1 tablespoon non-dairy milk
1 teaspoon apple cider vinegar
1 tablespoon coconut oil
1. Combine the milk and apple cider vinegar to make a vegan buttermilk. Let this sit for a few minutes before mixing with the dry ingredients. In my experiments, I have used soy milk and ordinary cane vinegar and the buttermilk turned out fine.
2. Mix the ground flax seed with 2-1/2 tbsp of water. The flax seed will replace the egg. I bought my flaxseed from the Farmers’ Market at Handuraw, but I also found flaxseed for sale at Healthy Options and Rustans supermarkets. You can grind the flaxseed using the grinder that usually comes with blenders. Set the flaxseed mixture aside.
3. Mix the dry ingredients together (flour, sugar, baking powder, baking soda, and salt). Combine them well.
4. Add coconut oil and flaxseed to buttermilk and whisk together.
5. Finally, mix the wet ingredients to the dry. Mix the batter until just incorporated.
The One Ingredient Chef has guidelines on how to make the perfect pancakes, including the mixing of the batter. If you will religiously follow what he suggests, the pancakes will turn out perfectly.