We are about to head into a second Coronavirus lockdown here in Oregon. Prior to Coronavirus hitting the US, Sis and I went almost every Saturday to Bob’s Red Mill for breakfast and shopping. For breakfast, I always got my staple biscuits and gravy with an egg, sunny-side-up. Normally Sis got the same with a vegan sausage option but she would sometimes shake it up and try other options, like their stack of pancakes that no one should finish on their own.
When Oregon shut down the first time, so did Bob’s Red Mill. Slowly most restaurants began opening either for take out or small capacity dine-in but for as long as I was checking, Bob’s Red Mill‘s restaurant never did (though the store opened).
As it was announced that Oregon is going into a second lockdown, Dad said he was craving pancakes and Sis suggested checking to see if Bob’s Red Mill ever opened. And, of course, when she checked their website they had opened. Right under my nose when I stopped checking, Bob’s Red Mill opened their restaurant for take out and limited capacity seating. (They have a huuuuge dining area so could easily stay open at limited capacity and still appropriately socially distance.)
Checking their website now, I see nothing about the upcoming lockdown or any changes to their services. Regardless they are not open on Sundays and we aren’t sure if we will be able to get there any time soon, so we we decided to make our own restaurant-style breakfast right here at home this weekend after Dad declared he’s craving pancakes.
I decided to recreate a vegan pancake recipe I made around the same time of year back in 2013.
Here’s what I said about this recipe back in 2013:
My dad’s in town through Thanksgiving-ish, which means I automatically kick up the frequency of my cooking. Impressed with the vegan Oat and Quinoa Pancakes I made last weekend, we decided to try plain vegan pancakes this weekend.
I found these pancakes on Alicia Silverstone’s website, The Kind Life. This is the easiest pancake recipe (vegan and non-vegan) that you’ll ever find. I liked it because it produces a puffy non-vegan looking pancake. Which is my way of saying you would never know from looking at it that it’s devoid of eggs, buttermilk or butter.
A word of warning: be careful not to accidentally use baking soda instead. I did that on round two of these pancakes and immediately realized what I had done. I’ve heard of urban food legends warning of the taste bud danger of swapping the two. But not wanting to waste all the other ingredients already in the bowl, I decided to extract as much of the baking soda as I could and just replace with baking powder. Apparently, I did not extract enough. The second batch tasted purely of baking soda, which reminded me of gargling with salt water. Into the garbage those pancakes went!
- 1 c. all-purpose flour
- 1 T. sugar
- 2 T. baking powder
- ¼ tsp. salt
- 1 c. non-dairy milk such as soy, macadamia nut, hazelnut, ,cashew, almond, rice, coconut, etc.
- 2 T. vegetable oil
- syrup, fresh fruit, jam or preserves, for serving
- Heat your frying pan or griddle to medium-low heat.
- Combine dry ingredients. Add milk and oil and stir until combined.
- Cook the pancakes in a little bit of vegetable oil or cooking spray until bubbles form on the pancakes. Flip and cook for another one or two minutes, or until golden brown.
- Serve warm with your favorite syrup, fruit or jam.