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| with huckleberry syrup |
One of my daughters is vegetarian, a choice that I’ve gotten pretty good at accommodating over the years, if I do say so myself. When we got together over Christmas, she threw me for a loop with the announcement that she was more and more eating vegan. Vegan stumps me – no butter, no eggs, no cheese, no fun, no ideas!
Don’t get me wrong. She looks trim, healthy, fantastic, and I’m glad that she’s making thoughtful choices about her food and her health. I just can’t think of anything to fix that the rest of the family would want to eat.
Lisa to the rescue with a new cookbook she’s picked up – babycakes: covers the classics, the second cookbook by Erin McKenna. As the cover says, this book provides gluten-free, vegan recipes from donuts to snickerdoodles. We tried the Gingerbread Pancakes, and I have to say they were delicious and would qualify as fun.
Ingredients
2 cups garbanzo and fava bean flour (I wasn’t paying attention as Lisa read ingredients and used AP flour)
2 teaspoons baking soda
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoons salt
1/2 teaspoon xanathan gum (didn’t have – substituted a small handful of flax seeds soaked in equal volume of water)
1/4 teaspoon ground cardamon (didn’t have, so we omitted)
1/ teaspoon ground cloves
1/2 teaspoon ground ginger (this wasn’t in the recipe, but how can you have gingerbread without ginger?)
2/3 cup unsweetened applesauce
1/2 cup coconut or canola oil
1/3 cup agave nectar
1/2 cup molasses
2/3 cup rice milk (we used almond and added extra milk to get a good texture maybe because of the flour substitution)
2 tsp vanilla extract
Directions
- Preheat pancake griddle
- Combine flour, baking powder, baking soda, cinnamon, salt, xanathan gum, cardomon, clove, and ginger
- In another bowl, combine remaining ingredients
- Stir flour mixture into wet ingredients until just combined
- Spray or lightly brush griddle with oil
- Ladle or pour batter onto hot griddle; cook until bubbles form in pancake and pop
- Carefully, flip pancakes, browning other side
- Serve with desired toppings. Lisa used soy butter, Ed and I, real butter and huckleberry syrup
Made: 25 6-inch pancakes
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