We have been making these pancakes for years, and after several tweaks and adjustments to make them even easier (and tastier!), it’s time they found a permanent home on The Well of Joy. Grey shouts their praise from the rooftops, and I’m (slightly) embarrassed to admit we make a variation of them nearly every day of the week. They’re so simple, crisp on the outside, and fluffy within. We can’t wait to share them with you:

ingredients

• 1 1/2 cups of gluten free baking flour (we like Arrowhead Mills – it’s organic!, or Bob’s Red Mill)
• 1 scoop of organic vegan protein (I alternate between this favorite, and this one is a little sweeter tasting)
• 1 T. baking powder
• dash of sea salt
• 1 t. vanilla
• 2 T. olive oil
• 1 cup vegan milk (we make our own blend of organic oat, cashew and walnut but you can use any milk you prefer)
• 1/2 cup filtered water

recipe

1. Start with your flour ( 1 1/2 cups)
2. Add in your scoop of vegan protein
3. Next add 1 tablespoon of baking powder and your dash of sea salt
4. Whisk the dry together, then begin layering your wet ingredients on top – who doesn’t love a one bowl wonder?
5. Add 1 cup of vegan milk.
6. On top of the milk you’ll add your half cup of filtered water.
7. Then 1 teaspoon of vanilla and 2 tablespoons of a mild flavored olive oil. You can do melted coconut oil instead if that’s your preference.
8. Whisk all of this together pretty vigorously for a minute, then leave it alone to rise. This is the important step! Giving it a good 5-10 minutes to rise will make these the fluffiest, most scrumptious pancakes.
9. Get your griddle going around 325-350. There’s a sweet spot right in the middle there that gets them a touch crispy on the outside, but not so hot they burn. Let it heat up for a few minutes, then spread with a teaspoon of vegan butter just before your first batch of pancakes goes on.
10. Ladle 1/4 cup of batter for each pancake across the griddle. Be patient until you see the bubbles start lighting up on top of each pancake. Flip only once to keep the integrity (and fluffiness).
11. You’ll know they’re just right when after you’ve done the one flip, you lightly push down on the pancake and it doesn’t ooze out the sides.

This is just a few minutes of letting the batter rise, and I promise, patience pays off if you give it the full 5 minutes:

storage

These keep well in the refrigerator (separated by a layer of parchment) for two days, and you can reheat them in the microwave when you’re ready. They also store wonderfully in the freezer for a few weeks, again, separated by parchment paper, to keep them from sticking together.

You can add in vegan chocolate chips, flax, hemp hearts – whatever you like! Thank you for spending time with us in the kitchen today. Make it a well + joyful day, kind friend!