Do you know what today is? Of course you do, it’s Sunday! Also known as the best day of the week for a lazy breakfast, it is truly my favorite day.
Growing up, my sister and I would make pancakes with our Dad every Sunday morning. As the one day of the week that we didn’t have to be anywhere right away, it was the perfect time to pull the griddle out of the cupboard, grab the whisk and make breakfast together. With batter in our hair and syrup on our fingers we made lots of (messy) memories that I love to look back on now that I’m making pancakes so many miles away.
When this tradition first began we relied on boxed pancake mix (no judgement!) to get things together quickly, but nowadays I’ve made this recipe my go-to and haven’t looked back. Now when I crave them, I know that 30 minutes is all it will take to have a short stack of warm, slightly sweet pancakes covered in peanut butter on my plate and feel just like a kid again.
Now a favorite of my fiancés Mom, (Hi, Mrs. E!) these pancakes are simple, healthy and completely customizable for family and friends. Fluffy, wholesome and subtly spiked with cinnamon flavor they are sure to make any morning feel extra special at your place, too. So grab your griddles, brew a little extra coffee and indulge your inner kid with pancakes. You want to leave your pjs on, too? Even better.
Pancakes: Serves 3-4, Makes 8, 4′ pancakes
- 1 C. almond milk
- 1 T. white or apple cider vinegar
- 1/2 C. old fashioned rolled oats
- 3/4 C. whole wheat flour
- 1 teaspoon baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. cinnamon
- 1 T. coconut oil or butter, melted and cooled, plus more to cook the pancakes
- 1/2 tsp. pure vanilla extract
- 1 T. maple syrup
- 1 egg, lightly beaten
Suggested Toppings and Add-Ins
- maple syrup
- vegan butter (or regular if not dairy-free)
- peanut butter (Wild Friends is my favorite!)
- homemade apple butter
- fresh berries
- dark chocolate chunks
- chia seeds
- extra cinnamon
- In a liquid measuring cup, stir together the almond milk with the vinegar and set aside while you measure out the rest of your ingredients.
- Pour the almond milk + vinegar mixture into a large mixing bowl and add the oats. Stir to combine so that the oats are completely coated in the liquid. Meanwhile, combine the flour, baking powder, baking soda, salt and cinnamon in a small bowl.
- Pour the remaining wet ingredients (melted coconut oil, vanilla extract) into the oat and almond milk mixture and stir to combine. Next, add the small bowl of dry ingredients and stir everything together until just combined and no large lumps remain. (Don’t over mix, you want fluffy pancakes!)
- Preheat your griddle to the setting for pancakes (around 350 degrees), or place a skillet on the stove and bring to medium heat. Add vegan butter or coconut oil to the skillet to make sure the pancakes don’t stick.
- Using a 1/4 measuring cup to portion the batter, pour the batter onto the heated pan or griddle. Let the pancakes cook about 2 minutes per side until small bubbles rise to the top and the bottoms are golden brown. Flip ’em!
- Repeat until all of the pancakes have been made and you have a beautiful stack of cakes just waiting to be smothered in your favorite toppings. Enjoy!
*If you want to add chocolate chunks, fruit or nuts into the pancakes, wait until you pour the batter onto the skillet and then add the toppings. Follow the same cooking instructions as listed above and flip!
Is there a recipe you’d like to see on Heart of a Hostess? Leave a note in the comments below or via e-mail here, I’d love to hear from you!