I don’t know about you, but I love pancakes. I could eat them daily. Seriously, I could. If we go out for brunch I only want to go places that serve them. If I have left over almond milk then this is my go to recipe for a weekend treat. The thing I am discovering about vegan cooking or baking is that texture and flavour doesn’t need to be compromised just because of the lack of eggs or dairy. It has been a revelation to me that the food is often even nicer without the added meat or dairy because you have to make up the flavour in other ways. In the case of these pancakes they are lighter. They are still fluffy but they are less dense and didn’t cause me any amount of indigestion and they kept me full for longer.
Going Vegan Or Not
I have mentioned before that I am unlikely to ever go fully vegan. This is because I love my baking too much. I love Meringue Buttercream and light fluffy sponges. What I will do though is try a vegan alternative, in part to see if it is as nice or nicer and in part to see if cakes really can be made without dairy. There are simple alternatives in some cases, such as vegetable fat or oil instead of butter, but often it gets a bit more complicated when replacing eggs. Simply, I will just have to research good alternatives for each occasion.
The other reason I won’t go full vegan is because of the children. I know there are many healthy vegan children in the world and what other parents choose for their kids is up to them. But for me it isn’t an option. My girls don’t like the texture of nuts or tofu and quite frankly I despise tofu no matter what I do and it is only the last couple of years that I have started to tolerate the taste or texture of some nuts and there are still so many I can’t stomach. This reduces the protein options for them.
They are still at the age where anything green is automatically evil. Honestly, if it is green they will not touch it let alone try it. As you can imagine this rules out a lot of nutrients in a vegan diet. I could go on but I think you get the point.
There is just so much that they won’t yet eat. I know this is just a phase and it doesn’t stop me making things, I will still put meals in front of them that I know they will turn their noses up at and I will still make them try at least one thing on the plate. This is fine for one or two dinners a week but they need their nutrients and so I balance this with many more dinners that I know they will eat up without saying a word. If, when they are older they want to go vegan then the research, practice and experimenting I’m doing now, will mean that we jump straight in feet first.
So with all that in mind, I will still continue to eat and cook vegan as much as I reasonably can. There will be recipes and meals that are quickly becoming our staple meals, replacing a meat equivalent. One such recipe is this vegan almond milk pancake recipe. I love them and the girls love them too. They are so easy to make with only 6 basic ingredients, even the girls can make them without too much supervision.
To serve, I like to add fresh summer berries and maple syrup. Of course you can add whatever toppings you like to finish off these little treats perfectly.