The picky eater – I imagine every family has one. I suppose too, that there may be different motivations for picky eating behavior: an attempt to control the environment, an experiment in small scale defiance, genuine aversions to a higher than average number of foods, or it could be that the little angel is actually a supertaster. A supertaster has more tastebuds than the rest of us, and as a result finds some of the strong flavors that many people enjoy completely overwhelming. Wow. So what I am tasting may be totally different from what she is tasting. What does this have to do with pancakes? Pancakes are, bar none, my little picky eater’s favorite food. The only thing she has said she might like better is cake. And that was a MAYBE. So pancakes are super important in our culinary landscape. While I do not allow my daughter’s pickiness to dictate our meal choices (especially at dinner), it seems only fair to make sure that mealtime is unhesitatingly enjoyable for all of us at least some of the time. Thus our weekend pancake tradition.
So I’ve mentioned before that I consider myself a bit of a pancake pro. I’ve been attempting to increase the nutritional value of my former awesome recipe (which was in obvious need of improvements) and so have been experimenting, searching for the magic mix of ingredients that would achieve light delicious cakiness, earn twin 5 year old approval, and would meet at least a slightly higher nutritional standard. This morning’s version was definitely a major step in the right direction, earning high praise from all around the table. Absolutely delish. So, in the interest of pancakey goodness everywhere, I thought I’d share. These particular pancakes are vegan, but I will include dairy ingredients in parentheses for those who aren’t into that… although you could just try them and find out that they’re divine without the animal bits. This recipe makes enough pancakes for four enthusiastic breakfast eaters with leftovers to freeze for an easy weekday pancake replay.
FABU VEGAN PANCAKES
- 1.5c whole wheat flour
- .5c rolled oats
- 2t baking powder
- 1t baking soda
- 1t salt
- nutmeg to taste
- 4T oil
- 1T maple syrup
- 2 flax eggs (or 2 chicken eggs)
- 2 c non-dairy milk (2c buttermilk)
Place cast iron skillet in oven at 325 and warm. In large bowl, combine and stir dry ingredients. In small bowl, combine eggs and oil. Pour egg/oil into dry ingredients. Add milk one cup at a time, stirring gently and watching the batter for consistency. If you like thicker pancakes, you may want to use a little less milk. Stir gently to mix dry with wet. Let rest for at least 10 minutes. Drop batter into pre-warmed skillet by 1/4c measure. If you’re feeling extra decadent drop a few chocolate chips onto the cooking pancake. It only take a few to make a five year old think something REALLY special is happening. Watch the edges for firming. Watch for bubbles. Flip and cook until just barely cooked through (for more on cast iron pancake technique, look here). Keep warm in oven because they’re soo much more delicious when warm. We served ours this morning with sliced strawberries and a drizzle of maple syrup. And our little supertaster was delighted.