You already know that I love brunch and you know I love to cook, so it probably comes as no surprise to you when I confess that I love to make breakfast too. Sure, going out to a restaurant where someone else cooks for you and brings you flutes of mimosas on command is pretty great, but sometimes there’s nothing better than just staying home on a Saturday morning.
I love to roll out of bed, turn on the news, whip up two cups of coffee, and make a mess of my kitchen before settling down to a rewarding plate of warm, tasty breakfast. There’s just something about it. Something about knowing you whipped that deliciousness up, and you get to enjoy it in your PJs. With bed hair.
In my opinion, the king of brunch is none other than the pancake. With their fluffy interiors and infinite delicious topping options, a big stack of flapjacks is the best way to kick off a great Saturday.
So last weekend, when we had no plans or places to be, I did just that – I pulled out pancake ingredients, some fresh berries from the fridge, sliced and de-seeded a pomegranate, and we enjoyed a pancake feast.
I think the best thing about this pancake recipe is not just how easy it is (and it is EASY), but that the ingredients are items that I usually have around the house. So they require little effort and no trip to the store most of the time, which makes them extra appealing in my book.
I also love that (apart from syrup or toppings, which can be easily tweaked), there’s no added sugar in these pancakes. AND they can be tweaked to be completely vegan. Now that’s what I call a win-win. Pancakes that can be delicious AND guilt-free?! Sold.
Now, you’ll note that the below recipe is not vegan, and we used syrup & powdered sugar, so these particular pancakes are not exactly guilt-free… but hey, if you can’t indulge on a lazy Saturday, what are lazy Saturdays even FOR? At any rate, if you would like to keep these pancakes vegan, simply substitute the egg with flax meal (3 TB water mixed with 1TB flax seed; let mixture sit for 10 minutes), and voilà! Vegan friendly.
Actually, I don’t even think I need to say anything else.
So I’ll just leave you with that.
Perfect Weekend Pancakes (for two)
Adapted from Charles’s Pancakes from Scratch
- 1 egg
- 1 cup vanilla almond milk (to avoid added sugar, look for unsweetened… if you’re not concerned, go with sweetened! It won’t hurt the flavor! 🙂 )
- 1/2 tsp almond extract (using almond instead of vanilla gives them a better flavor, I think!)
- 1 cup all purpose flour
- 2 tsp baking powder
- 1/2 tsp salt
In a large bowl, whisk together egg, almond milk, and almond extract. Whisk in dry ingredients and stir until MOSTLY smooth. You don’t want to over-mix the batter, so it’s ok if there are a few lumps.
Heat non-stick skillet to medium, then once hot, pour a little batter onto skillet to make several small pancakes (I like them to be about 4 inches wide, but tweak as desired for smaller or larger!). When the tops of each pancake have bubbles, flip and cook until underside is golden. Repeat until you’ve used all your batter.
Plate pancakes, and top with powdered sugar, berries, pomegranate seeds, and finish off with a good pour of maple syrup. Serve with hot mug of strong coffee and enjoy!