5 Pancake Ideas That Will Take Breakfast to the Next Level
1/6Jessica Milan is the genius behind Lookbook Cookbook, a natural, fun, and beautiful food blog that focuses on all things gluten-free, dairy-free, and soy-free. Oh, and did we mention she also makes things incredibly easy? Jessica’s going to be delivering some of her best treats to Teen Vogue regularly, but today's all about the fluffy and delicious pancake. Grab a spatula and get flipping because we’ve got five amazing recipes in the coming slides.
2/6Apple Cinnamon Pancakes
Makes approx. 8 large pancakes
Sweetness - 1/3
Difficulty - 1/31 1/2 cups Bob's Red Mill Gluten Free Pancake Mix
1 cup vegan milk of choice
1 tablespoon grapeseed oil
2 tablespoons sugar (optional)
1 teaspoon cinnamon
1 teaspoon vanilla
1 medium red apple, peeled and finely chopped more oil, for fryingAdd the pancake mix, milk, oil, and spices to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the apple when mixed.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup and enjoy warm.
3/6Carrot Cake Pancakes
Makes approx. 8 large pancakes
Sweetness - 1/3
Difficulty - 1/31 1/2 cups Bob's Red Mill GF Pancake Mix
Generous 1/4 cup chopped walnuts
1/4 cup cane sugar
1 teaspoon cinnamon
Dash of nutmeg (optional)
1 teaspoon vanilla extract 1 cup vegan milk of choice
1 tablespoon grapeseed oil 1 cup shredded carrots
More oil, for fryingAdd the pancake mix, walnuts, sugar, cinnamon, and nutmeg (if using) to a large bowl and mix well. Stir in the vanilla, milk and oil and mix again. Add in the carrots once mixed. Add more flour for thicker pancakes, or more milk for thinner ones.
Add a drizzle of grapeseed oil to a frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup and enjoy warm.
4/6Oatmeal Raisin Pancakes
Makes approx. 8 large pancakes
Sweetness - 1/3
Difficulty - 1/31 1/2 cups Bob's Red Mill GF Pancake Mix
1/2 cup wheat free rolled oats
1/4 cup organic cane sugar or coconut sugar
1/4 cup chopped raisins
1 teaspoon cinnamon
1 1/8 cup vegan milk of choice
1 tablespoon grapeseed oil, plus more for fryingAdd the pancake mix, rolled oats, sugar, raisins, and cinnamon to a large bowl and mix well. Stir in the milk and oil and mix again. Add more milk as needed.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup and coconut whipped cream if you please and enjoy warm.
5/6Blueberry Lemon Pancakes
Makes approx. 8 large pancakes
Sweetness - 1/3
Difficulty - 1/31 1/2 cups Bob's Red Mill GF Pancake Mix
1 cup vegan milk of choice
2 tablespoons sugar (optional)
1 tablespoon grapeseed or coconut oil
1/2 - 1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract
1/2 teaspoon lemon zest
1/3 cup blueberries
more oil, for fryingAdd all the ingredients except the blueberries to a large bowl and mix well. Add more flour for thicker pancakes, or more milk for thinner ones. Stir in the blueberries when mixed.
Add a drizzle of oil to frying pan over medium heat. Add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup and enjoy warm.
6/6Double Chocolate Pancakes
Makes approx. 8 large pancakes
Sweetness - 1/3
Difficulty - 1/31 1/2 cups Bob's Red Mill GF Pancake Mix
1/4 cup organic cacao
3 tablespoons organic cane sugar
1 3/4 cups vegan milk of choice plus extra
1 tablespoon grapeseed oil
1 teaspoon pure vanilla extract
1/2 cup organic dark chocolate chips
more oil, for fryingIn a large mixing bowl, add the pancake mix, cacao, and sugar. Sift ingredients with a fork. Add the vegan milk, grapeseed oil, and vanilla and mix well. Stir in chocolate chips. Add more milk for thinner pancakes, or more flour for thicker ones.
Add a drizzle of grapeseed oil to frying pan. Over medium heat, add spoonfuls of batter and flip when slightly bubbled on one side, and golden brown underneath. Cook other side until golden brown as well.
Drizzle with maple syrup, coconut oil, or your favorite nut butter.
