Our second annual Vegan Pancake Brunch Feed-In took place at Van Cleve Park on Saturday, April 27, 2013.
The warm weather allowed guests to bask in sunlight at Van Cleve’s outdoor pavilion while they enjoyed a delicious brunch of vegan pancakes and vegan sausage. This year we provided an additional gluten-free pancake option. Reports on both recipes were overwhelmingly positive.
Our pancake recipe, courtesy of Adam Marquardt (our resident pancake chef at the event) is below:
Vegan Pancakes
Dry ingredients
- 1 cup all purpose flour (for gluten-free version, substitute with brown rice flour)
- 2 teaspoon baking powder
- 1/2 teaspoon salt
- 3 tablespoon sugar
- dash of cinnamon
Wet ingredients
- 1 teaspoon vanilla extract
- Ener-G egg replacer (equivalent to 1 egg)
- 1 cup nondairy milk (unsweetened almond)
- 2 tablespoons vegetable oil
Mix the dry ingredients together in a large mixing bowl. Mix the wet together in small mixing bowl. Fold the wet ingredients into the dry and stir just until smooth (mixing as little as possible). The mixture should be just thin enough to pour easily. If it’s not, add a little more nondairy milk.
Heat a griddle to medium hot or heat a non-stick pan over medium heat. Pour 1/4 cup of batter onto the pan. Flip the pancake after most of the bubbles it forms have popped and the edges are starting to dry (1-2 minutes). Cook for another 1-2 minutes until golden brown.
Serve with vegan buttery spread and pure maple syrup.