I’ve decided to be super prepared in 2018, which is why you ALREADY have a pancake recipe. Yes, January is nearly over (crazy), meaning that pancake day is upon us. Here I am being the humble vegan servant, doing all the hard work for you, in order to get you ready for Strove Tuesday. Whether you celebrate Christian festivals or not, it’s a bit of a missed opportunity not to gorge on pancakes. Don’t feel bad about going large on the pancakes if you’re not actually doing it for the religious reasons – corporations have already monopolized them all, so you might as well just embrace it. Ps: least with this recipe its completely ethical and plant based!
On a lighter note, lets talk about the real deal. I mean, look how god damn tasty these Maple “Bacon” & Pecan Buttermilk Pancakes are:
Are you drooling yet, or….? Let’s just say, standing behind a smoky griddle all day trying to perfect the vegan, gluten-free pancake was worth it! You wouldn’t believe it after tasting these, but I actually used to be a miserable failure at making pancakes. It is an art. Thankfully, with my mastered pancakery, I will be munching on these fluffy, oat based griddle cakes! Mhm.
These pancakes are great for coeliacs, people with gluten intolerances and even people who don’t want to have a massive wheat baby by the end of Tuesday. I’m the latter.
I’ve kept the ingredients super simple and budget friendly. Although it’s nice having some nutty flours in your baking, it’s not cheap! These ones at simply GF oat flour, white rice flour, cornflour mixed with vegan “buttermilk” and coconut sugar for a low GI sweetness. Keep your wallet happy as well as your tummy!
Gluten-free oat flour you say? Buying premade is more expensive, but you can simple do what I do and buy GF oats and blend them up in a blender or food processor. Simple.
However great a pancake, they ae nothing without the toppings! I surely haven’t cut back on the toppings with this one. I was going for American Bacon Pancake style, if you couldn’t tell. Mixing up the sweet and savoury like no one’s business. It of course starts with the Maple “Bacon”, which is in the form of my favourite Coconut Bacon. Combine this with my favourite nuts, pecans, and finish off with a salted date caramel sauce. Could you really ask much more of me? I’m not sure – ask it!!! This combination stacks together for a perfect pancake day.
Last pancake day I made something a lil different for ya’ll. I named it Stuffed Sushi Pancakes, since that’s exactly what it was. I love sushi, i love pancakes. Into the savoury pancake thing? Well I also have this massive Three Mushroom Chickpea Pancake recipe you might be interested in too! Since we’re on the topic, there’s also a savoury pancake recipe in my FREE Asian Inspired Vegan eBook, which you can get by subscribing to The Hungry Herbivores! You won’t regret it.
Now if you try any of those recipes, or if you try this amazing Maple “Bacon” & Pecan Buttermilk Pancake recipe (why wouldn’t you?) Let me know what you thought in the comments and remember to tag @thehungryherbivores in your Instagram or facebook posts – I love to see what you’re doing!
- 2 cups oat flour
- ½ cup white rice flour
- 3 tbsp cornflour/cornstarch
- 2 tsp baking powder
- ½ tsp salt
- ¼ cup coconut sugar
- 1½ cups almond milk (unsweetened)
- 1 tbsp apple cider vinegar
- 1½ tsp vanilla extract
- Coconut oil
- ¾ cup dates (packed)
- ½ tsp himalayan salt
- ½ tbsp tahini
- 1 cup filtered water
- Coconut Bacon
- Handful of Pecans
- If your dates aren't soft, start by soaking them in hot water while you get on with making your pancakes.
- In a small bowl or jug, add together the almond milk and the apple cider vinegar. Set aside for about 5 minutes to curdle.
- Whisk together the oat flour, rice flour, cornflour, baking powder, salt and coconut sugar until there are no lumps.
- Add the vanilla to the almond "buttermilk" and whisk together.
- Pour the buttermilk into the dry ingredients, stir together, then whisk slightly for a relaively smooth texture - some little lumps are fine.
- Heat a non-stick frying pan on med-high and add a knob of coconut oil.
- Ladle ¼ cup of batter onto the frying pan once it is hot enough. it should sizzle as it touhes the frying pan. Continue to ladel on the batter, but don't crowd the pan.
- When bubbles start to appear ontop of the pancakes (1-2 minutes), flip and cook for another minute. Trasnfer to a plate and cover with a warm cloth, or place in a oven on low heat. Don't stack the pancakes, as they go soggy.
- Repeat until the batter has gone.
- To make the date caramel, drain the soaking date and put into a blender along with filtered water, salt and tahini. Blend on high for a minute or two until smooth.
- Stack the pancakes, drizzle with date caramel and top with coconut bacon and pecans. Enjoy!