One of my favorite things about the weekend is breakfast. (Well, to be perfectly honest, breakfast is one of my favorite things period.) During the week it's just me and the kids so I always need to make something quick and easy. But on the weekend, Jack's home and can keep the kids occupied long enough for me to whip up something a little more exciting than porridge. Sometimes it's tofu scramble but usually it's pancakes. We're big fans of regular pancakes but even those get boring after a while so I love shaking it up with different flavors in the batter or toppings sprinkled on top. The basic pancake recipe I use is adapted from Colleen Patrick-Goudreau's The Joy of Vegan Baking, which is a fantastic cookbook if you have a sweet tooth or enjoy baking for others, vegan or not. Her other cookbooks are really great, too! I really loving the berry and cocolate combo because the chocolate chips make it sweet enough that you don't really need any syrup (although it doesn't hurt either).
Makes about 15 pancakes.
2 cups flour (I used 1 cup whole wheat & 1 cup spelt)
2 T baking powder
1/4 tsp salt
2 cups non-dairy milk (I used almond)
1 tsp vanilla extract
1/3 cup orange juice
3 T coconut oil, melted
1 tsp orange zest
1 cup raspberries, fresh or frozen
3/4 cup chocolate chips
Combine flour, baking powder and salt in a large bowl.
In another bowl, combine milk, vanilla, juice, oil, and zest.
Add the liquid mixture to the dry ingredients and mix until combined but still lumpy.
Heat griddle to if 325° if using an electric griddle or over medium-high if using a stovetop griddle or frying pan.
Pour batter onto the griddle in whatever size you want your pancakes to be. Sprinkle with a few berries and chocolate chips and cook until there are bubbles forming around the edges. Carefully flip the pancake and cook another couple of minutes on the other side. Enjoy!