There is really no better way to say hello to the weekend than with a hot breakfast on Saturday morning. I don’t know about the rest of you, but my breakfast throughout the week revolves around what works in less than 10 minutes.
But on Saturdays, the morning is mine. I can be leisurely. I can take my time. It’s one of my favorite things about the weekend.
And this morning seemed especially appropriate for a nice Saturday breakfast – drizzly and grey, my favorite.
I love all kinds of breakfast foods, but my husband has a sweet spot for pancakes, so that was his special request this morning. Since I’m all about seasonal goodies, I decided to spice up regular old pancakes with a special Autumn-y glaze – Delicious, with a capitol “D”!
Both recipes I used this morning came from Vegan Brunch by Isa Chandra Moskowitz. She’s written a ton of awesome vegan cookbookes like Veganomicon (AMAZING!), Appetite for Reduction, and Vegan with a Vengance, just to name a few. Check her out at The Post Punk Kitchen. I’m a big fan!
(I’m dying to get my hands on a copy of her newest cookbook, Isa Does It! It was just published at the end of October.)
Vegan Brunch has recipes for other goodies like Pumpkin French Toast, Tomato Rosemary Scones, and Chocolate Beer Waffles, just to wet your appetite a bit. ALL the recipes drool-worthy!
But anyway, getting back to business…
Perfect Vegan Pancakes (only slightly modified)
1 ¼ cups all-purpose flour
2 tsp baking powder
½ tsp salt
1 tsp ground cinnamon
2 Tbsp canola or vegetable oil
1/3 cup water
1 cup unsweetened vanilla almond milk
2 Tbsp pure maple syrup
1 sp pure vanilla extract
Cooking spray
Mix all ingredients together in mixing bowl.
Preheat large skillet over medium heat for 3-5 minutes.
Spray pan with light coat of cooking spray. Pour pancakes one at a time and cook until bubbles form on top and the top looks somewhat dry. This may take about 3 minutes at first, but be careful as the skillet gets hotter – it will take less time. Flip pancake, cook for another minute, then VOILA! Pancake!
**I recommend making a double recipe of you’re anticipating having more than two people or if you want to have leftovers or if you have a very hungry husband in the house.
Cranberry Ginger Glaze (optional, but phenomenal, so just make it already, okay?)
2 cups fresh cranberries
1 ¼ cup water
1/3 cup sugar (I used Sugar in the Raw)
1 Tbsp grated fresh ginger
¼ cup pure maple syrup
Combine cranberries, water, and sugar in sauce pan. Cover and bring to a boil – do this slowly because this will easily boil over. After it comes to a boil, lower heat and let simmer for about 10-15 minutes.
Uncover and let simmer for another 10 minutes (mixtures should end up reduced by about half).
Remove from heat, grate in ginger.
Let cool for 30 minutes and then add maple syrup.
Now go brew some coffee and enjoy some homemade brunch! And have a lovely rest of your weekend.
A Vegan Home Companion 