Crepes. Blini. Tiganites. Nalesniki.
There are many variations of thin pancakes around the globe. All delicious in their own right.
But when it comes to making pancakes at my house, those babies need to be THICK.
I am only satisfied by the most fluffy, pillowy stack imaginable. Could I potentially use this pancake to sleep on? OK, then it passes the test.
I am using the name “hotcakes” to pay homage to the famous Pittsburgh breakfast institution, Pamela’s. It’s a must visit if you’re passing through!
Unlike at Pamela’s, these cakes are refined sugar free, oil free, whole wheat, and completely vegan. Nevertheless, they still taste nearly as indulgent as those butter-filled recipes.
The true key here is to let the hotcakes cook on a low heat for at least five minutes a side. This insures eliminates the chance of an underdone center (the greatest pancake travesty).
The addition of cauliflower rice may seem odd, but I promise you cannot taste or even notice it! This hidden veggie provides a nice bulk to the pancakes, while the cornmeal insures they get even crispier.
The peach slices are totally optional here but they get nice and caramelized when flipped, so I highly recommend!
Your new favorite breakfast is just ahead so let’s get to it! Inspired by Connoisseurus Veg. Recipe makes 8 cakes.
- 1 cup almond milk
- 1 tsp lemon juice or vinegar
- 1 cup + 1 TBS whole wheat flour
- 1/3 cup finely ground corn meal
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- Pinch salt
- 1 TBS applesauce*
- 1 tsp lemon zest
- 1 tsp vanilla extract
- 1 cup organic fresh berries
- 1 cup frozen riced cauliflower
- 1 peach, sliced into thin wedges
- Coconut oil for skillet, if necessary
- In a mug, mix together almond milk and lemon juice/vinegar and set aside for a few minutes. This will be the vegan version of “buttermilk,” and a key agent in getting the cakes to rise!
- While “buttermilk” is resting, mix flour, baking powder, baking soda, corn meal and salt in a large bowl. If you have a sweet tooth, feel free to add in 1 TBS sugar.
- To this bowl add buttermilk, applesauce, lemon zest, and vanilla and mix well.
- Carefully add in berries and riced cauliflower and mix gently. If using blackberries it’s best to cut each in half before measuring.
- Preheat a skillet over low/medium heat, oiling if necessary. Once hot, add 1/3 cup scoops of hotcake batter.
- Add one peach slice on top of each cake, tamping down slightly. Let cakes cook for at least five minutes per side. Serve with almond butter and maple syrup.
*Feel free to substitute oil for a richer taste.