Scrumptious Silver Dollar Vegan Pancakes

So I haven’t owned a nonstick skillet since 2003. I can’t believe I’ve been deprived for that long. When I bought a house, my partner’s Mom bought me a stainless steel cookware set because I thought that’s what the fancy professional chefs were using. After a few weeks, I thought it was one the greatest gifts ever. Well, I soon realized how little use they were when I set out to make scrambled eggs and omelettes one afternoon when we were craving breakfast. Only about 10% of our scrambled eggs and scrambled omelette ended up on our late. It was so sad. So I was soon disappointed. How quickly disappoint can set in. But I trekked on stubbornly with my stainless steel cookware. I just didn’t think I needed a nonstick skillet. That’s what butter is for, right?

We were on a mission to find a nonstick pan yesterday and headed to Sur La Table to check out their huge annual sale.  I was originally looking at a teflon-coated nonstick pan for $49.99, but with the wonderful customer service, we were directed to the Scanpan collection.  They had me at the non-teflon nonstick surface.  I was going to settle for the professional line, but was awe struck with the CTX line and decided to splurge a little more for the CTX 9.5 inch fry pan.

I had extreme buyer’s remorse after purchasing such an expensive nonstick pan.  I wondered if I made the right decision for that amount of money.  Don’t get me wrong, I love useful and innovative kitchen gadgets.  But I never imagined that I’d ever buy an expensive skillet/pan.  I thought one could purchase a decent pan for below $100.  I even thought about returning it a few times after we got home.  Boy, was I wrong!  This was one of the best investments I have ever made for my kitchen.  It lived up too all the hype and then some from the salesperson at Sur La Table.  I want to buy the entire Scanpan CTX collection.  If you are in the market for a nonstick skillet, forget the teflon-coated crap.  Go buy yourself a Scanpan nonstick skillet!  You won’t regret it!

We got home from Sur La table and I immediately started searching for recipes where I could take advantage of the nonstick surface.  Now I realize that you can cook anything and everything with this pan, but I wanted to make something that I haven’t been able to with my stainless steel cookware.  Making pancakes or eggs on my stainless steel skillet basically meant the majority of the batter or egg stuck to the pan.  And it’s a terrible mess to clean up.  So I was between a fried egg sandwich and pancakes.

Silver Dollar Vegan Pancakes

1 1/3 cup whole wheat flour
1 tablespoon sugar
1 1/2 teaspoons baking powder
1/8 teaspoon salt
1 1/2 cups unsweetened vanilla almond milk
1 1/2 teaspoon vanilla extract
1 tablespoon vegetable oil
Coconut oil

Mix all the dry ingredients together.  Add wet ingredients and mix just enough to combine.  

Heat one teaspoon of coconut oil in a large nonstick skillet over medium-high heat.  Pour the batter around the skillet into 2.5 inch diameter pancakes.  Of course, you can make larger pancakes if that’s what you prefer.

Cook for about a two minutes on the first side or until the surface is covered with small bubbles and the underside is nicely browned.  Flip and cook for about a minute on the second side.  While cooking the pancakes, place the finished ones directly into the oven on the plate. Stack the pancakes as you go. This will keep the whole stack warm while you’re cooking them.  Repeat the process until you run out of batter.

Serve with maple syrup or any of your favorite toppings.

Makes 2 servings of 12 pancakes each.

Calories per serving: 390.

Maple Bacon Pancakes

Breakfast has to my most favorite meal of the day.  There’s just something about the smell of a cuppa joe, pancakes or waffles, bacon and sausages.  I especially love breakfast for dinner.  It defies all the rules of a traditional savory dinner.  It’s what your Momma told you what not to do with having sweets before dinner.  Having breakfast for dinner means it can be sweet, savory, or a combination of both.  It’s like having dessert WITH dinner.  It’s just like heaven but better.

We intended on making vegan pancakes and vegetarian sausages for dinner, especially after a great workout at the gym; however, as our hunger set in while driving home from the gym, bacon all of a sudden started to sound real good.  Better yet, crushed, crispy bacon folded into the pancake batter sounded even yummier.  So what was supposed to be a vegan meal, ended up being a gluttony of bacon.  The end.  🙂

Maple Bacon Pancakes

1 1/4 cups soy or almond milk
1 tablespoon lemon juice
1 tablespoon vegetable oil
1 tablespoon maple syrup, plus more for serving
1/2 cup wheat flour
1 teaspoon baking soda
1/2 cup all-purpose flour or rice flour
1/2 teaspoon salt

Optional: crushed, crispy bacon (for the non-vegetarian crowd)

Combine all the wet ingredients with the dry ingredients in a bowl.  Mix just enough to combine, but be sure not to over mix the pancake batter as this is the end result for tough pancakes.  At this point, if you want, add the crushed, crispy bacon and fold into the batter gently.

Heat a large nonstick skillet over medium-high heat.  Ladle as many pancakes as possible onto your skillet.  Cook for about a minute and half on the first side or until the surface is covered with small bubbles and the underside is nicely browned.  Flip and cook for about a minute on the second side.  Repeat the process until you run out of batter.

Serve with maple syrup, and your favorite toppings.

We topped our pancakes with sliced bananas, a few slices of crispy bacon, and maple syrup.

Serving size: 3 or 4 (about a dozen pancakes)