Photo by Angie Baquedano

My roommate has recently become vegan, so by default I’ve become somewhat vegan, too. A few nights ago, we were both craving breakfast food and to be supportive I decided to hit the kitchen and try to help her make vegan pancakes. The original recipe we found was a bit different and frankly we found it kind of boring, so we added chocolate chips and fruit. It was really amazing. These vegan alternatives are much healthier to your usual food.

2 Cups of Whole Wheat Flour

1 Tablespoon of Baking Powder

1 Scant Teaspoon of Salt

2 Tablespoons Organic Pure Cane Sugar

1 ¾ cup of Almond Milk

1 Banana

¼ Cup of Vegan Butter

½ Teaspoon Vanilla Extract

Maple Agave Syrup Blend

Strawberries

Raspberries

Chocolate chips

**You can use normal flour, sugar and unsweetened vegan milk rather than the ingredients I used. Also, instead of vegan butter, you can use shortening or coconut oil.**

Instructions:

1. In a large bowl, sift together flour, sugar, baking powder and as most college kids don’t own a sifter, my roommate and I used a noodle drainer and it worked just the same.
2. Next with two knives, cut in the vegan butter until mixture resembles coarse meal. Put it in the fridge for 15 minutes.
3. After 15 minutes, take it out and add milk and vanilla and whisk until mixture is relatively smooth. Next add the bananas and the chocolate chips.
4. Heat an ungreased, nonstick skillet over medium-high heat. (It’s hot enough when a drop of water flicked across the surface immediately sizzles.)
5. Pour ⅓ cup of batter into the center of the pan. Cook until the edges start to look dry and its ready to be flipped without falling apart. Flip and cook the other side until golden.
6. Remove from the pan and place on a serving plate, covered with a cloth to keep the heat in.
7. Repeat until remaining batter is used up.
8. Serve hot, with plenty of vegan butter and Agave maple syrup.

My roommate and I of course turned it into a food arts and craft moment after we were done and we did our very best to adorn our pancakes with strawberries and raspberries before we drowned them in a boatload of agave maple syrup. Enjoy!

Photo by Angie Baquedano