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Vegan Hotcakes

Vegan Hotcakes, Adriana Guillen, Hot Cakes, Pancakes, AMDV, Authentically Mexican Deliciously Vegetarian, Breakfast, Brunch

I recently shared with you my Mexican Hotcakes recipe but I really wanted to create a vegan one for my vegan followers.  So today I present you with my Vegan Hotcakes!

These Vegan Hotcakes will be full of flavor, soft, and fluffy!  I know it sounds too good to be true but trust me even my non-vegan husband was not able to taste the difference; he is kind of a pancake snob.  His exact remarks “They are very good in flavor just a tad bit less fluffy than your regular pancakes.  I would have never known they were vegan.”

There is not much trick to them, except the way I substitute the banana and milk. I blend the banana and milk so much that it becomes frothy.  That gives me almost the same consistency as beating the egg whites, not exact but some air goes in it.  The second trick is using coconut oil (use organic, raw, unrefined coconut oil please) it works just like butter because they have the same cholesterol level, an important piece to a good pancake.

I hope you enjoy them!

Makes approximately 4 large pancakes

Vegan Hotcakes, Adriana Guillen, Hot Cakes, Pancakes, AMDV, Authentically Mexican Deliciously Vegetarian, Breakfast, Brunch

 

Ingredients:
1 cup flour
2 teaspoons baking powder
1/4 cup sugar
1/4 teaspoon salt
1 very ripe banana
1 cup coconut milk
3 tablespoons coconut oil, melted
1/4 teaspoon vanilla extract

 

 
Vegan Hotcakes, Adriana Guillen, Hot Cakes, Pancakes, AMDV, Authentically Mexican Deliciously Vegetarian, Breakfast, Brunch

- In a large bowl mix the flour, baking powder, sugar, and salt. Mix together well.

- In a blender, mix the coconut milk, banana, and vanilla.  Blend until it froths.  I used my nutribullet with the flat blade, which causes more froth.  The froth is very important if you want fluffy pancakes.

- Add the milk mixture into the flour and briefly mix together. Then add the coconut oil and mix briefly again. Here is the most tricky part, if you mix too much your pancakes will be tough! So restrain yourself. I promise lumps are TOTALLY ok!

The trick to this is to make sure that you don’t over work the flour! The more you mix the more tough everything will be. Mix to incorporate but don’t over do it.  Your end batter should be thick and it’s okay if there are some lumps.

Toppings used in Mexico: sweet condensed milk or Mexican Cajeta.

-  To cook them: usea low/medium hot pan.  Add a little bit of coconut oil, add the pancake batter, and cook them until you start seeing bubbles on the top.  You will know if they are ready if you are able to flip them without the batter running everywhere.  Make sure you use your heat wisely otherwise you will end up with brown pancakes that are uncooked on the inside; specially since coconut oil burns faster than most other oils.