Yield: 8 pancakes

One of my favorite cakes is now suitable for breakfast. Carrot Cake Pancakes are not only a delectable way to start the day, but a tasty way to sneak a bit of carrot into a recalcitrant child’s (or partner’s) diet.

I love vegan cream cheese frosting on carrot cake and I also like a hint of orange zest in or on the cake. So, while I didn’t have any oranges, I did have some Orange Sauce left over from my Gingerbread Pancakes last week. *I reheated it and whisked it together with vegan cream cheese to make a lite and lovely sauce for the Carrot Cake Pancakes that is reminiscent of the frosting I’m crazy for, but without the calorie damage.

*Note: I reheated the Orange Sauce very gently, as reheating a sauce bound with arrowroot powder can cause the sauce to “break” and become runny. It did become just a little thinner, but you won’t run into that challenge if you make the Cream Cheese-Orange Sauce from scratch rather than reheating leftover Orange Sauce, as I did.

Yield: 8 pancakes

These pancakes are not for sissies! I love gingerbread, but it may be an acquired taste for some. Like their namesake, these pancakes have a very deep flavor that is offset beautifully by the orange sauce. And they look so pretty and summery with a little sprig of mint. Some orange zest and/or a slice of orange would also look nice on top in warm or cold weather months.

The inspiration for the spice blend–the dry mustard is not an error!–comes from Sally Schneider’s gingerbread recipe as adapted by Lynn Rosetto Casper of The Splendid Table. For the sweetener, you’ll notice that I used three different types–four if you count the one in the sauce–because each contributes different characteristics to the final product. But if you just have one or two of them on hand, use what you have. I felt more sweetener than I usually use was needed to mellow the other bold flavors, but it makes the batter more susceptible to burning, so cook these at a slightly lower temperature than normal.

Despite their assertiveness–or maybe because of it–these pancakes are delectable.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon apple cider vinegar
1 tablespoon + 1 teaspoon instant coffee (I use decaf)
1 tablespoon mild molasses (not blackstrap)
1 tablespoon brown rice syrup
1 tablespoon brown sugar (or raw sugar)
1/2 teaspoon vanilla
2 tablespoons fresh ginger
zest of 1/2 of a lemon or small orange (don’t omit; I think it is needed for balance)
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground ginger
1/4 teaspoon ground cinnamon
1/4 teaspoon dry mustard
1/8 teaspoon or a pinch of ground cardamom

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. It will curdle in just a couple of minutes. When it does, whisk in next six ingredients, ending with the fresh lemon or orange zest, until coffee is dissolved. In a large cast iron skillet over just slightly higher than medium heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours and remaining pancake ingredients. Make a well in the center and add the soy milk mixture. Stir just until combined and few lumps remain. This batter spreads a little more than most of my others, so I would cook only two pancakes at a time using a 1/4 cup measure. Cook fairly slowly for a few minutes on the first side. Also unlike some of my other pancakes, bubbles will appear in this one indicating doneness. When done, gently flip and cook another few minutes on the reverse. Add butter to keep skillet greased as needed. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. While pancakes cook, make Orange Sauce (below). Serve pancakes with generous spoonfuls of the sauce and garnish with a sprig of mint and/or a slice of fresh orange or a sprinkling of orange zest.

Orange Sauce:

1 cup orange juice
1 tablespoon arrowroot powder
1 tablespoon maple syrup
zest of 1/2 half of a lemon or small orange

Garnish: a sprig of mint and/or a slice of orange or fresh orange zest per serving

In a very small bowl or cup, whisk 2 tablespoons of orange juice with 1 tablespoon of arrowroot powder until fully incorporated. In a small saucepan over medium high heat, bring remaining orange juice to a gentle boil. Remove from heat and whisk in arrowroot mixture. It will thicken almost immediately. Then whisk in maple syrup and zest. Serve immediately. Reheating is not recommended as arrowroot could “break,” causing the sauce to become too thin.

Yield: 6 to 8 pancakes

I might need to start a new label for pancake posts; something like POW for “Pancake of the Week.” This morning, I saw that I had a couple of cans of pumpkin in the pantry, as I’ve been planning to experiment with a pumpkin lasagna for several weeks. But I decided that, when I do, it surely won’t take both cans. So, despite it being the middle of June and nearly 90 degrees before 10 a.m., I whipped up these pumpkin pancakes. They are super in the summer, but perhaps even more appetizing in cooler weather. While they definitely aren’t heavy, they can’t be described as feathery-lite either. You may need to lower the cooking temperature just slightly–closer to medium–so that they cook through without the exterior becoming too brown. An ever-so-slightly custardy consistency inside is perfect; raw batter not so much.

2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1 cup canned pumpkin
1/4 cup brown sugar or raw sugar
1 tablespoon pumpkin pie spice
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup unsweetened soy milk (plain or vanilla soy milk would be good too; vegan buttermilk is a little overpowering for the subtle pumpkin flavor)

Maple-Spice Syrup

1/2 cup real maple syrup
pinch pumpkin pie spice

Whisk together and heat for a few seconds in the microwave.

Garnish: chopped walnuts or pecans

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together dry ingredients. Make a well in the center and add soy milk. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading slightly so that pancakes are about 1/2-inch thick. Cook 2-3 minutes on the first side, gently flip and cook another 2-3 minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. You may also need to lower the temperature a little closer to medium so that they cook through without becoming too brown on the exterior. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a slight rise and golden brown edges.) When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with Maple-Spice Syrup and a sprinkling of chopped walnuts or pecans.

Yield: 6-8 pancakes

Finding an extra jar of peanut butter in my pantry inspired these pancakes, even though I only used a small amount to give them their rich peanuty flavor. Because of that richness, I decided that the most pleasing topping would provide a contrast. So, instead of syrup, I chose fruit. Hence, peanut butter and jelly pancakes. The “jelly” I chose is all-natural Maury Island Farm Red Raspberry Ecstasy Fruit Topping. Made only of red raspberries and sugar, it is a delicious counterpart to the flavor of peanut butter, and its deep ruby redness contrasts nicely with the golden color of the pancakes.

1 cup unsweetened soy milk minus 1 tablespoon (plain or vanilla soy milk would be good too)
1 tablespoon white or apple cider vinegar
2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
2 tablespoons brown sugar or raw sugar
1/2 teaspoon baking powder
1/4 teaspoon baking soda
3 tablespoons natural/organic creamy peanut butter (no sugar added)

Garnish: powdered sugar; jam, jelly or fruit topping of your choice; chopped peanuts

In a small cup or bowl, whisk together soy milk and vinegar to make vegan buttermilk. In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, brown sugar, baking powder and soda. Make a well in the center and add soy milk mixture along with peanut butter. Stir just until combined, peanut butter is incorporated and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed. (Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a high rise and nicely set edges.) If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with a dusting of powdered sugar; a dollop or drizzle of your favorite jam, jelly or fruit topping; and a sprinkling of chopped peanuts.

Yield: 6 pancakes

Inspired by pineapple upside-down cake, these pancakes have one foot in the 1950s and one in the 21st century. With a coconut milk batter, rings of fresh pineapple, brown sugar-maple syrup and a garnish of powdered sugar and macadamia nuts, they are both American-retro and fusion-forward. Add a little rum extract to the syrup for a deeper taste of the tropics.

Pancakes:
6-1/4″ thick slices of fresh pineapple, trimmed, cored, and drained well between several layers of paper towel
½ cup whole wheat flour
½ cup self-rising flour
½ teaspoon baking powder
¼ teaspoon baking soda
optional: 2 teaspoons brown sugar
1 cup coconut milk (use the real thing, not “lite”)
optional: 1/4-1/2 teaspoon coconut extract
approximately 1 1/2 tablespoons vegan butter (I like Earth Balance)
1 tablespoon brown sugar

Syrup:
4 tablespoons brown sugar
3-4 tablespoons warm water
4 tablespoons maple syrup
optional: 1/4-1/2 teaspoon rum extract

Garnish:
2 tablespoons powdered sugar
2 tablespoons toasted and chopped macadamia nuts (toast nuts whole in a dry skillet over medium heat, stirring frequently, until golden–watch carefully–cool and chop coarse-fine)

In a medium bowl, stir together the flours, baking powder, baking soda and optional brown sugar. Slowly stir the coconut milk and optional coconut extract into the dry ingredients. Stir or whisk until well combined. In a large well-seasoned cast iron skillet over medium-high heat, melt one-half tablespoon of butter and swirl to cover the bottom. (Use more butter if skillet ever appears dry.) Using a 1/4 cup measure, make two pancakes spreading each one ever so slightly just to flatten tops. Place one pineapple ring on top of each pancake and press gently to nestle them into the batter, allowing the batter to rise around the edges and squeeze up through the holes of the pineapple rings. Cook two-three minutes on the first side or until a few bubbles appear and batter begins to appear set. Sprinkle pineapple slices with 1/2 teaspoon brown sugar each, gently patting into the surface. Gently flip pancakes and cook another couple of minutes on the reverse. If pancakes are cooking too quickly, lower heat to medium. When cooked through, remove pancakes to plates or a serving platter, pineapple side up, and keep warm while you repeat two more times with remaining butter, pancake batter, pineapple slices and brown sugar.

To make the syrup, add brown sugar and water to whatever butter remains in the skillet. Stir to dissolve sugar and then stir in syrup. Cook gently, stirring frequently, for a minute or so until syrup thickens slightly. Add rum extract if desired. Pour over pancakes, sift powdered sugar around edges of pancakes so as not to conceal pineapple rings, and sprinkle nuts in the center holes. Serve warm.

Yield: 6-8 pancakes

These delicious pancakes were born of necessity. After a congratulatory breakfast party for my AP and advanced art students, I had some berry-flavored soy yogurt left over. I’m not a big fan of it, as it’s a little runny for my taste, so I wanted to use it in a recipe. Since it was morning, pancakes seemed like a good option. I mixed together my usual dry ingredients and added a cup of the yogurt. The result was too thick for pancakes and I was about to add some soy milk when I saw a half cup of Tazo “Calm” tea left over from my morning brew. I remembered that I once had a “cooking with tea” type cookbook–I may still have it–and had always wanted to experiment more with tea as a recipe ingredient. So I stirred it in making the batter a perfect consistency. The flavors were subtle, compatible and lightly perfumed. Tea is a wonderfully versatile ingredient because you can control how potent it is and it is sold in a wide range of flavors. Enjoy mixing and matching various yogurts and teas, and please share any particularly scrumptious results.

2 scant tablespoons vegan butter (I like Earth Balance)
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 cup fruit-flavored soy yogurt
1/2 cup brewed tea, at room temperature
Garnish: maple syrup and a compatible fresh fruit

In a large cast iron skillet over medium-high heat, melt 1 scant tablespoon of the butter. Meanwhile, in a medium bowl, stir together both flours, baking powder and soda. Make a well in the center and add soy yogurt and tea. Stir just until combined and few lumps remain. Using a 1/3 cup measure, make three pancakes (or a 1/4 cup measure to make 4 pancakes), spreading ever so slightly just to flatten tops. Cook a minute or two on the first side, gently flip and cook another couple of minutes on the reverse. Avoid overcrowding. If pancakes look like they are going to run together, just cook a couple at a time, and add butter to keep skillet greased as needed.(Note: Bubbles will not appear in this batter indicating doneness as with some pancakes. Instead look for a high rise and nicely set edges.) If pancakes are cooking too quickly, lower heat to medium, especially for second side. When cooked through, remove pancakes to plates or a serving platter, keep warm, and repeat with remaining scant tablespoon of butter and pancake batter. Serve with maple syrup and a fruit that complements your yogurt and tea combination.