These vegan pancakes remind me a lot of my little sister’s. The original recipe calls for ¼ cup of sugar, but I reduced the amount since rice milk is naturally quite sweet. Speaking of rice milk, the author mentions in the ingredients section to familiarize yourself with other types of vegetable milks (aka plant-based drinks), such as soy, almond, coconut or oat milk, but I opted for the milk aforementioned because of its more liquid texture than the others. If you're in a hurry, you can cook the pancakes immediately, but letting the dough rest in the fridge increases the binding effect of the mixture.Finally, the strawberry jam adds a more colorful note. These thin dough patties are worth eating hot otherwise they harden (and much more as leftovers), so eat them as fast as you can.
3tablespoonsSucanat sugar or Muscovado sugar (Notes)
2 ½cupsrice milk
1teaspoonorange blossom rum or vanilla water
rosemaryfresh, for garnish
Quick Strawberry Jam with Maple Syrup
3cupsstrawberriesfrozen or seasonal
½cupraw agave syrup or maple syrup
1teaspooncornstarch (Optional) (Notes)
Make the sauce: In a small saucepan, bring the strawberries and maple syrup to a boil. Cook over medium heat for about 10-15 minutes or until the texture thickens slightly. Set aside and let cool.
Put the flour, starch, sugar and salt in a mixing bowl and mix everything. Gradually pour in the vegetable milk, mixing quickly with a whisk until it is liquid. Add the oil and orange blossom water. If time permits, let stand for 1 hour. If the dough is too thick, add 1-2 tablespoons of water.
Heat the lightly oiled pan over high heat. Pour a ladle of dough and cover the pan. Peel the dough with a spatula, checking that it is browned enough. Turn it over to cook the other side. Reduce the heat to medium and cook the other pancakes.
Serve immediately and garnish with fresh rosemary.
Sucanat is derived from the name natural sugar. This and muscovado sugar are raw, unrefined sugars, brown in color.Cornstarch can be added to further thicken the jam.