With Christmas vacation coming up for so many people, it’s nice to have big breakfasts together. Two of my favourites are waffles and pancakes. So today I thought I’d share with you the basic recipes I use. These are great because you can customize them any way you want. Want it to be gluten free? Use gluten free flour. Healthier? Use whole wheat. They are already vegan but don’t have to be. You can also add things like canned pumpkin, chocolate chips, coconut etc.
2 cups flour (whole wheat, gluten free, all purpose etc)
1 tsp baking powder
1/2 tsp salt (or sea salt but use less; that’s what I like best)
1 tsp baking soda
2 eggs (for vegan use egg replacements like Ener-G or flax eggs)
2 cups milk (any kind of milk. I like almond and flax best)
2 tbsp apple cider vinegar
4 tbsp melted margarine (optional. it just adds flavour)
- Stir together the dry ingredients.
- If you are making a vegan egg, do that in a separate bowl.
- Mix the milk and apple cider vinegar to make a healthier version of buttermilk.
- Melt your margarine, if using it, and add it to the milk.
- Now add all of the wet ingredients to the dry and stir until mixed.
- Cook according to your waffle maker directions.
- To avoid soggy waffles, place them on a cooling rack rather than a flat surface like a plate.
Plain waffle topped with syrup and blackberries
Gluten free waffle topped with almond yogurt, strawberries and cinnamon
1 cup flour (any kind)
1 tbsp sugar
2 tbsp baking powder
1/8th tsp salt
1 cup milk (any kind)
2 tbsp coconut oil (or other oil)
- Heat a pant to medium heat. If it isn’t non stick, add some coconut oil or other.
- Combine the dry ingredients.
- Add the milk and oil.
- Stir until just combined. Do not over mix!
- Spoon batter onto pan (whatever size pancake you want). When you see it start to bubble, flip. When both sides are golden, the pancakes are ready!
Pear pancakes topped with fruit & fruit sauce
Peach & coconut pancakes