When you make food from scratch, you should know all the ingredients in what you eat and serve others. Pancakes are often made from a boxed mix, but they are just as easy and much better when made from scratch! You and your loved ones will be healthier and happier if you make pancakes from scratch, and I am happy to share my recipe and tips to show you how 🙂
Last November, I wrote about my experiments with pancake batter. I challenged myself to not only create my own batter recipe, but also to make it eggless and vegan. I continued chasing the perfect, eggless pancake batter, and this time I really have it! It was not easy to create my own recipe, but with my recipe, pancakes from scratch are easy to make 🙂
Below are local blueberries I had frozen last summer to use this winter, a pancake in the works, and a close-up showing the texture and plating of my pancakes.
1 cup all purpose flour
1/2 tspn salt
1 tspn baking powder
2 tspns brown sugar
1/4 tspn freshly ground nutmeg
1/4 tspn saigon cinnamon
1 egg replaced with a tablespoon of flax meal diluted in warm water
1 cup milk or water for vegan pancakes
1/2 cup local blueberries
handful of chopped pistachios for garnish
favorite fruit or maple syrup to serve with
1. Mix the dry ingredients.
2. Prepare the flax meal mixture, and keep it separate until you are ready to use the batter.
3. Add flax meal, water, and blueberries to the dry ingredients. Mix until there are no lumps, but don’t over-mix or break the berries!
4. Spoon out the batter on a greased griddle or a non-stick pan on medium-high. I used Earth Balance Natural Buttery Spread (it’s vegan!) to grease my pan.
5. Cook one side until you see bubbles & the edges start to come off the pan.
6. Flip it, then let it cook for about half the time you cooked the first side. You’ll see the edges come off the pan, or you can lift an edge to peek and see that it’s done. Do not flip the pancake more than once or it will get chewy! The key is to make sure the first side is cooked before flipping it one and only one time.
7. Pack in your favorite fruits, pour on your favorite syrup, dress with fruits or nuts, and enjoy! I served mine with chopped pistachios and marionberry syrup.
Why I Created MPG Original Pancakes
For last few years I lived in New York, I was spoilt by a local mill named Hansmann’s. They produced a wonderful boxed pancake mix with the minimum of truly natural ingredients. It had no preservatives or artificial ingredients and all you had to add was water. It was eggless, too and it worked like a charm.
Then I moved to Seattle, where despite a great local culture of natural, vegetarian and vegan foods, I could not find a healthy, eggless pancake mix. When I tried to find and order Hansmann’s pancake mix online, I was sad to find they had gone out of business.
From then I had a mission to create my own eggless pancake batter. I am proud to dedicate my recipe to Hansmann’s Mills, whose mix I used to recommend and give to my family.
I am also happy to relate that just recently, I discovered Buck Hill Farm in Upstate New York now sells a pancake mix which was Hansmann’s original recipe. Buck Hill Farm informed me they acquired the recipe for and are now manufacturing Hansmann’s pancake mix. I look forward to receiving some of this mix from Buck Hill Farm.