Make vegan lemon pancakes without help from the Deece

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I’ve never had Deece pancakes, but when I asked my roommates just now how they are, they both said, “Pffft,” so they must not be that great. Plus, they aren’t available all day. I’ve just been told they sometimes have chocolate chips but not that often. And don’t they have anything else? Not acceptable. If you are interested in delightful lemon vegan pancakes that you can make yourself, stick around.

As I’ve mentioned in previous articles, replacing eggs in recipes is much easier than it seems. When people ask what I use for the egg in my pancakes, I never know what to say because I don’t use anything for a substitute. Pancakes don’t need eggs in order to stick together, and the baking powder will make them fluffy, so eggs aren’t needed for that either. Honestly, it is easier not to need eggs around for baking because they are fragile and they go bad easily, especially if you live in a dorm. Luckily, these pancakes only require the general pantry essentials and a lemon.

Speaking of living in a dorm, I know many of the recipes that I’ve given you aren’t very dorm friendly, but I would argue that this one is. You can easily cook pancakes in a dorm kitchen if you have a skillet on hand. You could also opt to bring the batter to the deece and cook them at the stir fry station if you wanted to be really extra.

This recipe makes enough for one or two people, so keep that in mind and increase everything according to how many people you’re planning to feed. First add all of your dry ingredients to a bowl: one cup of flour, four teaspoons of baking powder, two teaspoons of sugar and a fourth of a teaspoon of salt. Mix this well.

Next you need to add one cup of non-dairy milk (you totally can use water if you are in a bind, but it is better with milk), a fourth of a teaspoon of vanilla extract, two teaspoons of vegetable oil and one tablespoon of lemon juice. The pancakes will taste more like lemon if you use fresh juice.

Alternatively, you can also add lemon zest or lemon extract if you want that flavor to be stronger. It works best if you make sure your lemon juice is the last thing in the batter because it will react with the baking powder and make the batter fluffy. Use a whisk or fork for the final mix; the more air you whip into the batter, the fluffier the pancakes will be. Let your batter rest for a few minutes before cooking it.

If you don’t like lemon, you could use white vinegar or apple cider vinegar in place of the juice. You could also use another citrus juice if you’d like. Strawberry slices or blueberries are a delicious addition.

Some pancake troubleshooting: be sure to heat your pan at a low temperature for about five minutes before you put any batter on it. If your pan is too hot, the pancakes will generally not turn out well. When cooking the cakes, the temperature should be set to medium-low. Most of the cooking should happen before you actually flip the pancake. You’ll know it’s ready to flip when the bubbles have risen to the surface and popped.

However, you should only be flipping your pancakes one at a time; if you have to flip them more than once, you didn’t cook it long enough on the first side. Additionally, if you are adding fruit or anything else to the pancakes, be sure not to mix it into the batter; it will work better if you sprinkle the toppings onto each pancake later, just after you’ve poured the batter in the pan.

Don’t let your pancake dreams be dreams.

This recipe is based on the Loveliest Lemon Vegan Pancakes from Happy Healthy Life.

 

Ingredients:

  • 1 cup flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp sugar (preferably organic)
  • 2 tsp vegetable oil
  • 1/4 tsp vanilla extract
  • 1 cup nondairy milk
  • 1 Tbsp lemon juice + 1/2 tsp fresh lemon zest
  • 1/4 tsp lemon extract

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