I can’t take credit for either of these recipes. But put together? Maybe a teensy bit. Super fluffy vegan pancakes topped with macerated balsamic strawberries, maple syrup, and coconut bacon is a total winner.
The strawberries are easy to make. Cut them however you want, put them in a bowl, add a spoonful or two of sugar and a generous drizzle of balsamic vinegar, then mix, mix, mix. Taste and add more sugar and vinegar however you please. I like the strawberries best after they’ve been sitting only 10-15 minutes; if you let them sit overnight, they turn somewhat preserves-like yet still so good.
Puffy Pillow Pancakes
By Isa Chandra Moskowitz of Post Punk Kitchen, with slight adaptations on oil use, feeds 2 people “just right”
- 1 1/2 cups all purpose flour
- 3 1/2 teaspoons baking powder
- 2 tablespoons sugar
- 1 teaspoon salt
- 1 cup dairy-free milk
- 2 teaspoons apple cider vinegar
- 1 tablespoon ground flax seeds
- 1/2 cup water
- 1 1/2 tablespoons canola oil OR 1 1/2 tablespoons aquafaba
- 1/2 teaspoon vanilla extract
In a large mixing bowl, sift together the flour, baking powder, salt, and sugar. Make a well in the center.
Make your life easier by measuring all the wet ingredients in a single measuring cup. Measure the milk into the cup, add vinegar and ground flax seeds, and mix till foamy (approximately a minute). Add the water, canola oil, and vanilla into the measuring cup; mix. Pour the wet ingredients into the well of the dry ingredients, use a fork and mix until a thick and lumpy batter forms. It doesn’t need to be smooth, just make sure all the ingredients are incorporated.
Preheat the pan (preferably non-stick, I use porcelain-coated pans) over medium-low heat and let the batter rest for at least 10 minutes.
Use a cooking spray to quickly coat the pan. Add 1/3 to 1/2 cup of batter for each pancake, and cook until the edges start to appear slightly dry and bubbles have started to form in the middle. (You have have to adjust the heat slightly up or down as needed – pancake making is not an exact science!) Flip the pancake and cook for another 2-3 minutes or so. Pancakes should be close to an inch thick and golden brown on both sides. Serve immediately or use a tortilla warmer to keep them toasty!
- 2 tablespoons liquid smoke
- 1 tablespoon Braggs liquid aminos or soy sauce
- 1 tablespoon maple syrup
- 1 tablespoon water
- 1 teaspoon smoked paprika (optional)
- 3 1/2 cups unsweetened flaked coconut (large flakes are ideal, smaller will work just as well)
Preheat oven to 325 degrees F.
Minus the coconut, combine all ingredients in a large bowl and mix. Pour in flaked coconut, use a wooden spoon to gently toss the coconut in the liquid mixture. Once the coconut is evenly coated, pour it onto a non-stick baking sheet or parchment paper on a baking sheet and place into the oven. Bake for 20-25 minutes, using a spatula to flip the coconut about every 5 minutes so it cooks evenly (it *will* burn if you’re not keeping an eye on it and regularly flipping it). Coconut bacon can be stored in a sealed bag or container for up to a month, refrigerator optional. Quickly toast again in the oven or an oven toaster to crisp it up after storage.