I have a confession. This pancake… was created… out of a happy mistake. Kind of.. I was experimenting cast iron cooking. Then I saw a post on Dutch baby pancake. I thought to myself, Let’s make it interesting. And let’s make it vegan! Vegan. That’s where the challenge was. So I substitute this and that and add this and that. Calculated the wrong ration. Mixed the wrong thing. Whoops… Tried again. Eh… Sorta work. One and a half hour later… DING! Breakfast is ready!!!! Truthfully, I was a little bit scared to try it. I was afraid my breakfast will be ruined and that I would be eating whatever I could find in the fridge. So I took a little slice and yummmmmmm. Even better! My picky fiance ate half of it. So it’s a good sign. =] INGREDIENTS
1/2 cup whole wheat flour
3/4 cup almond milk
1 TBS ground flaxseed + 3 TBS water
1 tsp raw sugar
1/2 tsp dried lavender
1/2 tsp lemon zest
1 tsp baking powder
1/4 tsp baking soda
Enough oil to coat the skillet
1. Preheat oven to 425º
2. Soak ground flaxseed with 3 TBS water. Let it sit for about 10-15 minutes.
3. Meanwhile, grind lavender and sugar. Transfer to a mixing bowl with the flour, almond milk, lemon zest, baking powder, and baking soda. Mix well. Once flaxseed mixture is set, add into the batter, and mix.
4. Coat a cast iron skillet with plant based oil, or vegan butter. Pour the mixture in, and bake for 12-15 minutes. The pancake is done when the toothpick test comes out clear. Serve with berries, lemon juice, yogurt, or honey.