Art via Ffffound
Every now and then, I need pancakes. I’m not alone on that one, right?!
This recipe is the result of a recent late night pancake craving. The batter is simple and sweet with a few extras to make it special: a hint of fragrant cinnamon and vanilla, along with almond meal which adds a little somethin’ somethin’ to the flavour, as well as giving a mini boost of vitamin E, manganese and protein.
The batter cooks up nice and fast, so you won’t be waiting long for your pancake fix. Do try to let the batter sit for 15 minutes as suggested before you start frying, though! Your patience will be rewarded with lighter, fluffier pancakes. To help get you through, check out the Midnight Pancake Playlist at the bottom of this post ♥
Serve these with any of your favourite pancake toppings. The old school combination of bananas and maple syrup is always a great go-to. Or maybe you prefer blueberries, sliced kiwifruit, cashew cream, a dab of dairy free butter or a dollop of fruit jam.
Lately I have been loving (LOVING!) homemade boysenberry sauce and cashew yoghurt on top of my hoard of pancakes. Soooooo goooood. I have used so much of my cashew yoghurt in pursuit of pancake glory, that I don’t have enough left to make the yoghurt cheese this batch was earmarked for! Totally worth it, of course.
Lissa’s Midnight Pancakes
1 1/4 cups all purpose flour
1 tsp baking powder
2 tbsp raw sugar
2 tbsp almond meal
1 cup + 2 tbsp soy milk
1 1/2 tsp apple cider vinegar
2 tbsp rice bran oil
1 tsp vanilla extract
1/4 tsp ground cinnamon
What to do:
Preheat oven to around 50 C, to keep cooked pancakes warm.
Add soy milk and cider vinegar to a small bowl. Whisk until frothy and set aside.
Sift flour, baking powder, cinnamon and almond flour into a large bowl. Add sugar and stir into the flour mixture.
Add oil and vanilla extract to soy milk mixture. Mix well.
Add wet mixture to dry and stir until just combined. Cover and set aside the bowl of batter for 15 minutes.
Heat a lightly oiled frying pan, over medium heat, until pan is hot.
Pour a large spoonful of batter into the pan, then spread it gently with back of the spoon to form an even shape. Cook 1-2 minutes, until bubbles form on top of pancake and the underside is golden brown, then flip with a spatula and cook a further 30 seconds or until done.
Keep cooked pancakes nice and warm on a large plate in preheated oven. Serve with a generous amount of your favourite toppings.
The Midnight Pancake 15 Minute Playlist