Today I’m going to review pancakes for Mother’s Day. My mom likes pancakes so I thought this would be good for her. She’s vegan so we couldn’t use eggs for the pancakes. They’re obviously gluten-free and dairy-free! I made these pancakes with my dad so that my mom could sleep in… til 7:05am!
Today I have a basketball game so when I eat these pancakes I’m going to scarf them down so I have a lot of energy. This is my first game of the season and my team is called The Celtics.
So instead of eggs, we decided to use egg-replacer. You have to put it in and then you add water and mix it all together with a whisk. On the pancake box it says you can use 6 tablespoons of butter or 4 tablespoons of oil. We decided to do the oil. We used coconut oil. We also put slivered almonds in our pancakes. I did that one time before. They were not good. They were great!
This is not the pancake mix we usually use, but I like this one better. The brand is King Arthur Flour Gluten Free Pancake Mix. I like the taste better and they’re much crunchier. I recommend these pancakes to people who like things that are not too sweet. They’re more savory than sweet. I hope that when you go the grocery store you get these ingredients and try these pancakes.
Here’s the recipe so you can make them yourself!
2 tablespoons coconut oil
1 cup vegan milk (we used mom’s homemade nut milk)
1 egg equivalent of egg replacer
Whisk all these together.
Add 7-8 oz King Arthur pancake mix (start with 7 1/2, add a little extra to thicken depending on milk used)
Add 1/4-1/2 cup slivered almonds (more or less to preference)
Let sit for approx 10 min.
Cook in pan
Garnish with shaved coconut and blueberries.