Elvis Pancakes {Yep! They’re Vegan}

My hubby and I were chatting with a friend last month who’d never visited Cheeky Kitchen. As we messaged each other back and forth, he said he’d stop by my site and check it out.

“It’s not quite where I want it,” I quickly typed into my Facebook messaging box, “I’m getting away from baked goods.”

To which he almost immediately replied, “Just looked at the site and I can definitively say you are not getting away from baked goods.”

What is it about pancakes and cookies and cake that translates into warm and comfortable and happy? Since working toward vegan-based family recipes these last several weeks, I have less and less desire to drown my cravings in flour and chocolate. But, on a winter morning, a griddle of hot pancakes with a fat slather of butter and syrup is as nice as this season gets.

Which is why I’m glad vegan eating doesn’t call for lettuce for breakfast. It just wouldn’t work.

But a plate of fresh pancakes (with the sneaky sneak of flaxseed and chia), a squash of peanut butter, piles of bananas, and a homemade maple syrup? Well, honey. That’s the way to start off a morning.

 

So I have this strange little secret that works like a charm whenever I need to get crazy healthy in a snap. A few weeks ago, I purchased a bag of Chia Seeds and a bag of ground flaxseed from Whole Foods, then dumped them into a pretty airtight container in my kitchen. I keep it on the counter, right by the Vitamix, and dip into it whenever I make smoothies or muffins or pancakes. It’s an easy way to add a bit of texture and a lot of fiber and antioxidants to any old recipe. Plus, having it sitting on the countertop reminds me to use it up and use it fast. Since both seeds come with an expiration date, it’s nice remembering they are there to be used rather than tucking them into the fridge for forgetting.

On my last trip to Whole Foods, I also nabbed a jar of this Roasted Soy Butter which offers a great solution for those of you who live in peanut-free homes. It tastes remarkably similar to peanut butter (a bit milder with the slightest hint of soy in the middle of a spoonful, but otherwise quite nice) and lends good flavor to this recipe just in case you need to replace the peanut butter.

Shameless food porn shot.

Food porn shot, 2.0. Isn’t being vegan fuuuuun?

Print

Vegan Elvis Pancakes

Ingredients:

For the pancakes:
1 1/3 cup whole wheat pastry flour
1 cup Almond/Coconut Milk OR soy milk
1 very ripe banana
1 1/2 teaspoon baking powder
1 teaspoon cinnamon
1 teaspoon apple cider vinegar
1/2 teaspoon salt
1 tablespoon vanilla

For the topping:
6-8 tablespoons peanut butter
2-3 bananas, sliced

For the syrup:
We love following the recipe on the back of the Mapeline extract box, and sub in vegan sugar for regular white sugar. Grrr. Yum.

Directions:

In an electric mixer, beat together the ingredients for the pancakes until smooth. Spoon onto a hot griddle coated with nonstick olive oil spray. Cook on both sides until golden brown.

Top hot pancakes with peanut butter, sliced bananas, and syrup. Enjoy!

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17 Responses to “Elvis Pancakes {Yep! They’re Vegan}”

  1. 1

    Blog is the New Black on February 21, 2012 at 4:39 am Reply

    These look wonderful!

  2. 2

    Rana on February 21, 2012 at 4:47 am Reply

    Miam!

  3. 3

    Lindsey (Cafe Johnsonia) on February 21, 2012 at 10:18 am Reply

    Pancakes are something I have been missing. (I’m gluten-free now too.) I love that you’ve given them a schmear of soy butter. I never thought of doing that. I’m addicted to almond butter–thankfully it’s so cheap at Costco. I think I’ll try these over the weekend with my GF flour.

    I am seriously loving your vegan recipes. Keep em coming!

    • Brooke replied: — February 22nd, 2012 @ 12:03 am

      Oh, you sweet Lindsey! I must say “amen!” to the almond butter. Amen! LOVE that stuff! XO!

  4. 4

    Skye on February 21, 2012 at 10:34 am Reply

    First of all I just have to say that I am so impressed by your food photography! Absolutely mouthwatering. Second- thank you for pointing out a peanut-free option! I’ve never seen that particular brand but there are several fake peanut butter brands available at my local Whole Foods. I’ve never been brave enough to try (I’ve had one in a delicious chocolate patty but am worried it might taste a bit too much like peanuts by itself) but I just might have to buy some to make this recipe! Question- you said Mapeline was hard to find- what is the syrup recipe like? Just curious how similar it is to pure maple syrup, which is what I use. If it’s really different and yummy I might try to find Mapeline to make some!

    And just curious- will your cookbook be mostly vegan, or did you write it before you made the switch?

    • Brooke replied: — February 22nd, 2012 @ 12:02 am

      Skye, Thank you. You are so kind!

      Pure maple syrup is a perfect addition to this recipe. But, if you find Mapeline, it has great flavor. (See the commenter below for details on how the Mapeline syrup-making works).

      My initial recipe book has been put on hold. I’m hoping to publish a second book, which will (hopefully) be all vegan recipes. Stay tuned! XO!

  5. 5

    Monica on February 21, 2012 at 4:16 pm Reply

    @Skye….Mapleine is found in any grocery store by the flavorings (vanilla, lemon, etc.) The recipe is on the back of the box. There are 2 one for Regular and one for Thick. Here is the

    Instant Syrup
    Pour 1 cup boiling water over 2 cups sugar. Add 1/2 tsp. Mapleine and stir! That’s it! It makes about 2 cups

    Thick syrup
    2 tbsp. water, 1/4 cup sugar, 1 1/2 cups corn syrup, 1/2 tsp Mapleine. Boil 2 min. Tickens as it cools. Makes about a pint.

    That’s what’s on the back of my box. What is VEGAN Sugar? And..Brooke what is your recipe for Vegan Mayonnaise?

  6. 6

    Mimi on February 22, 2012 at 2:16 am Reply

    oh my goodness, it looks absolutely delicious!!! i want someeee. :D

    <3, Mimi
    http://whatmimiwrites.blogspot.com/
    Udderly Smooth Giveaway

    • Brooke replied: — February 22nd, 2012 @ 11:48 pm

      Oh, you sooo do!

  7. 7

    Linda on February 22, 2012 at 4:58 am Reply

    Do you take requests? If you come across a really great lemon recipe (muffins, cake or anything) would you share it with us? Nothing says “spring” to me like lemon. And if lemon anything can be made healthier well, how awesome would that be?

    • Brooke replied: — February 22nd, 2012 @ 11:48 pm

      Request taken.
      Request to be granted.
      Does that make me a genie in a bottle?

  8. 8

    Kait on February 22, 2012 at 7:36 pm Reply

    Food porn is right. I’m a bit turned on right now. ;)

    These look awesome! Thanks for being another great voice showing the world that vegan does not equal boring.

    Although I might “eat” lettuce (in the form of ginormous green smoothies) for breakfast. Don’t judge me, ok?

  9. 9

    Kait on February 22, 2012 at 7:37 pm Reply

    PS We’re a big fan of the Trader Joe’s Sunbutter in this peanut-free household!

    • Brooke replied: — February 22nd, 2012 @ 11:48 pm

      Brilliant! I’m about to move to a state where Trader Joes actually resides. SO EXCITED! Will definitely check it out!

  10. 10

    Aggie on February 26, 2012 at 8:45 pm Reply

    I haven’t been here in a while, it looks great! This pancake recipe is seriously right up my alley. I have all the ingredients! I love how you keep your flax & chia on the counter! Need to pull mine out of pantry…like ASAP.

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