Get-Better Pancakes / Werde Gesund Pfannenkuchen

Fall season has arrived in South Carolina, taking the temps from the 90's (30°C) to the 60's (15°C), nearly overnight.  And all I have to say about that is... it's about damn time, because I've been sweating since April.  Thankful as I am for the temperature change, the new season has brought about one of those cold and sinus bugs that makes one feel as if they could be a poster child for a Faces of Meth campaign.  I'm currently a puffy-eyed, red and sniffly nosed, stuffy-eared, mouth-breather.


After sleeping nearly all day yesterday, I woke up this morning craving something wholesome and hearty.  And since Schatz went to the Oktoberfest festival held in downtown Greer yesterday and wasn't feeling too great last night, I knew he would want a good breakfast too.


The pancake recipe I made is adapted from Vegan with a Vengeance by Isa Chandra Moskowitz.


Get-Better Pancakes (Werde Gesund Pfannenkuchen)
1 1/2 cups all-purpose flour
1 1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/8 tsp ground cinnamon
2 T ground flax seed
3 very well-mashed bananas (about 1 1/4 cups)
1 1/2 cups soy milk + 1 tsp apple cider vinegar
1 tbsp canola oil
1 tsp vanilla extract
1 tbsp maple syrup

In a medium mixing bowl, combine the soymilk (I like to use Silk Very Vanilla, it makes much richer pancakes) and apple cider vinegar.  Set aside for 5 minutes.

Sift together the flour, baking powder, baking soda, salt, cinnamon, and flax seed.

Mix the canola oil, vanilla, maple syrup, and soymilk together.
Fold the wet ingredients into the dry, being careful not to overmix - a few lumps is okay.
Cook in preheated and greased pan, making 2-3 pancakes at a time.


This recipe makes the fluffiest vegan pancakes I have ever eaten.  They taste so wholesome and light, and the sweet banana and maple syrup flavour somehow make their way to my virus-blitzed tastebuds.  And while any cold takes 5-10 business days to clear, I always feel like eating fiber-filled foods and fruits rich in vitamins and minerals helps me start to feel better sooner.

Yum, yum breakfast on a table set for fall!  The pumpkins were on sale at Publix, and hopefully we can decorate them soon.


We ate the pancakes with leftover strawberries from last week's Publix sale, leftover lime curd from a tart I made earlier in the week, and fresh maple syrup - a gift from my cousins in Ottawa.

Schatz got whipped cream topping on his pancakes.  (Which reminds me - does anyone know of a good vegan whipped topping?  The Tofutti one is disgusting...)

Pancakes are one of those magical foods where the toppings are practically limitless.  I also love pancakes with Ikea's Lingonberry Jam, raspberry coulis, blackberry sauce, fresh blueberries inside...

Nom nom, so fluffy!!!

Tippi even got her own bit of pancake - a teeny bit of overcooked crust.  And now everyone here is full and happy... and maybe a little bit sleepy, too...

-Kitten