Vegan Potato Pancakes

Potatoes pancakes just might one of the best foods on the planet. Salty and flaky on the outside, while soft and warm on the inside.  Do I even need to say anymore?

I grew up knowing them as Polish dish, but they are pretty much the same as Jewish latkes. That’s why I decided to use a Manischewtiz Potato Pancake mix—along with some fresh potatoes. I also used olive oil, not vegetable oil for frying.
And yes, fried white potatoes are not the healthiest thing ever, but they are a nice treat once and awhile. Just eat them in moderation and watch your portion sizes. And these are especially good with a side of homemade apple sauce (I’ll post that recipe soon).

This makes 6 servings (not gonna lie, we ate them all).

Vegan Potato Pancakes
1 box ( 3 oz) Potato Pancake Mix, with no eggs or dairy in it
1 large russet potato, shredded or riced (I riced mine)
1.5 tbs Ener-G Egg Replacer + 2 tbs water, mixed together
3/4 cup cold water
Olive Oil
Salt and pepper
In a large bowl, combine the mix, shredded or riced potato, egg replacer mixture and water. Mix together well.
Heat a few tablespoons of oil in a large skillet over medium heat. Don’t put too much oil, this is just shallow pan fry.

Once the oil is hot, drop in a big spoonful (like up to 1/4 cup). It should naturally flatten and spread out. Repeat a few more times, without over crowding the pan. I fit four at a time in mine.

Fry until they are golden on the bottom, about 2-3 minutes. Flip and cook until golden on the other side.

Remove from the oil and let them drain on a paper towel or wire rack.

Repeat until the batter is gone.

Sprinkle with salt and pepper to taste.

Serve with some apple sauce and you have one tasty meal!


Peanut Butter and Jelly Pancakes

This is a delicious but simple breakfast I like to make weekend mornings. I used Bisquick (it’s vegan), but you can use any other pancake mix or make them totally from scratch too. I add pumpkin puree to this recipe for more fiber. And acts as a binder. Plus it gives them a lovely golden color.

This recipe makes 6-8 pancakes and will serve two people.

Peanut Butter and Jelly Pancakes
1/2 cup low or no sugar strawberry jam or preserves (also make sure it has no high fructose corn syrup)
1/4 water
2/3 cup Bisquick
1/4 cup pumpkin puree
4 tbs peanut butter, chunky or smooth is fine
1/4 cup soy milk, as needed

In a small sauce pan over medium-low heat, mix together the strawberry jam and water. Heat up it, but do not let it boil. It should be runny is like syrup, not thick like jam.

Cover the pot and turn off the heat, set aside.

In a mixing bowl, add the Bisquick, pumpkin puree, and peanut butter. Mix together well, trying to work out all the lumps. Add a little soy milk at a time to help it smooth out. The batter should be smooth but still on the thicker side.

Spray a skillet with cooking spray and heat over medium-high heat.

Once the pan is heated up, pour on the batter. I like smaller pancakes so I used about 1/4 cup of batter per pancake. If you like bigger ones, do as much as you like.

These will not bubble up like traditional pancakes, so you will need to check the bottoms occasionally to see when to flip. Once the bottom is slightly browned, flip.

This side will puff up like a traditional pancake, but still check the bottom occasionally until it’s slightly browned too.

Plate up your pancakes and drizzle on your jam syrup.

Now dig in and enjoy! A very filling and comforting breakfast.

Vanilla Pancakes with Apple Compote

I just made this recipe up Sunday morning for a nice treat. It’s easy and came together quickly. I used the Mexican Vanilla my mom brought back from her trip to Mexico.  I make small pancakes because they are easier to manage.

This recipe makes two servings, 5-6 small pancakes total.

Vanilla Pancakes
1 cup Bisquick
2 tsp cinnamon
1/2 cup soy milk
1/4 cup applesauce
2 tsp Vanilla

Spray a pan with cooking spray.

Heat the pan over medium heat.

While it heats, mix together all the ingredients in a bowl. Mix just until combined, it is okay to have a few lumps.

Once the pan is hot, pour about 1/6 of the batter into nice circle on the pan.  Repeat 2 to 3 more times, depending on how much space you have on the pan.

Once the bottom browns lightly, flip and brown lightly on the over side.

Repeat the previously two until all the batter is gone.

Apple Compote
2 Honey Crisp apples, cut into small pieces
1/2 cup sugar
1.5 cups water
1 tbs cornstarch
Dash of salt

In a small sauce pan, add the chopped apples, sugar, and water.

Bring the pan to boil over medium-high heat.

Continue to boil until the apples soften slightly and turn a light golden color.

Reduce the heat and add the cornstarch and salt.

Cook for a few more minutes until the sauce thickens slightly. Then remove from the heat and top your pancakes with it.

Flavorful and fluffy pancakes with sweet crisp apple compote, good way to start the day! I had some soy bacon on the side.

Belgian Waffles (Or Pancakes)

I am up to the challenge of veganizing recipes. One of my twitter followers @SaraLJohnson75 requested a Belgium waffle recipe. I had to make pancakes because I don’t have a waffle iron. This batter should crisp up perfectly into lovely waffles.

I did some research, and came across a few vegan ones but none were like the original recipe. They called for coconut milk or bananas, which do make great batters but alter the taste significantly. Also, none of them called for yeast, which is key for the flavor and fluffy texture. So I decided to follow a traditional Belgian Waffle recipe I found on All Recipes but substitute in vegan ingredients.

Flax seed in hot water is the substitute for eggs.  It acts as both a binder and a leavener. 

Belgian Waffles (Or Pancakes)
1 packet active yeast
1/2 cup warm (around 105 degrees F) sweetened soy milk
1/2 cup hot water
1 and 1/2 tbs flax seed
1/2 cup melted vegan butter 
1/4 cup brown sugar 
1/4 tps salt 
1 tps vanilla extract 
1 cup all purpose flour 

The water should be HOT to touch

Place the flax seeds into the hot water and let them sit for 10 minutes. It will make a slightly syrupy liquid. If you don’t want seeds in your waffles or pancakes, you can strain them out. But I left them in because I don’t mind. Alternatively, you can grind the flax seeds into a powder first then add it to the hot water. 

Dissolve the packet of yeast into the warm soy milk. The milk needs to be sweetened so the yeast has something to eat.  Set aside to proof for 10 minutes as well. It will be creamy and frothy when it’s ready.

In a large bowl, whisk together the vegan butter, brown sugar, salt, and vanilla extract. Add the flax seed mixture and mix well. Then add the yeast and mix well. 

Mix gently

Add a half cup of flour at a time, mixing well before adding the next. 

Risen for an hour and double in size

Cover with plastic wrap and set aside to rise for an hour. It should double in volume. 

“The first crepe is for the dog,” so don’t worry if the first one isn’t pretty.

For Pancakes,  spray a pan with cooking spray and heat over low heat. 

Pour 1/2 cup batter in the pan, and cook for 2 to 3 minutes on each side until golden brown.

This recipe should yield about 5 to 6 medium pancakes.

For waffles,  follow the recommended amount and directions for your iron. 

I topped mine with strawberries and maple syrup. They are very rich already so I skipped butter. 

Someone please tell me how these come out as waffles,  I bet they are even better! 

Hope these work for you @SaraLJohnson75!