Once again we have a recipe that is vegan because I forgot eggs. Maybe I can make this into a series? Fluffy vegan pancakes are where it is at though. They do not require any complicated ingredients and the secret to making them fluffy vegan pancakes, as opposed to vegan pancakes, is letting the baking powder activate. Simple right?
When making this batch of fluffy vegan pancakes I decided on whole wheat flour. I always have both whole wheat and all purpose at home. Sometimes I have the mood for one over the other. If you prefer all purpose you can use that as well in this recipe.
As I wanted this to be a fancy little breakfast for one I added poached pears and coconut whip. Poached pears, or apples for that matter, can be made ahead of time and served as a dessert or part of breakfast. I made them with a Cabernet Franc Ice Wine. So delicious!
Fluffy Vegan Pancakes Recipe
210 gr whole wheat flour
1.5 tsp baking powder
1/4 tsp salt
50 gr brown sugar
350 mL oat milk
3 tbsp coconut oil, plus extra for making the pancakes
In a large bowl whisk together the dry ingredients until well blended. Add in the wet ingredients and mix to combine. Let the mixture rest for 5 minutes. The mixture should not be too runny this is what helps keep the pancakes fluffy.
In the mean time heat a half teaspoon coconut oil, depends on the size of your pan, on medium high heat. Drop the batter by the spoonful (should make about 8 normal sized pancakes) into the pan and cook until small bubbles form on the surface and the edges brown. Flip over and cook on the other side. Repeat with the remaining mix.
Makes about 8 pancakes.
How to poach pears:
Poaching pears and apples is very simple to do. Make sure you core them and if you want peel them. I kept the peel on an cored them by cutting them in half length wise and removed the seeds and centre stem. Take a large sauce pan and add 250-300 mL of your liquid of choice. I used water and Cabernet Franc Ice Wine. You can also use sugar water, other wines or juice it you want. Cover and let cook on medium heat for 30 minutes. They are done when they slide off the knife you use to check doneness. This is similar to potatoes. These poached pears will last for about 5 days in a sealed container in the fridge.
How to make coconut whip:
Coconut whip requires one can of full fat coconut cream. Anything else will not give you the same results. It is important to note that coconut milk is not the same as coconut cream. Leave the can in the fridge overnight to help the fats separate and solidify. You can also pour the coconut cream into a glass jar, seal it and then leave it in the fridge over night. By doing this you can see the clear separation. Once the fats have had the night to separate and solidify carefully separate the fat from the liquid. in a clean bowl whip it like a normal whipped cream. You can also add a little vanilla to it for some extra flavour. It will keep a couple days in a sealed container in the fridge. Enjoy!
I love poached pears, though I never served it with pancakes. It looks very fancy. I will definitely serve it.
Michelle - Hold the Moo
It adds to your five a day 🙂
I love oat milk! And coconut whip! Coconut whip is great on just about anything, but looks like total perfection with this pear + fluffy pancake combo. Yum yum yum!!
This sounds delish and similar to the pancakes I grew up on. I love fluffy pancakes -the thicker the better!
I’ve never tried poached pears – adding it to the list!