Looking for a yummy and hearty way to wake up in the morning? Then, try out this vegan jam swirled pancake recipe thanks to “Joy the Baker.”
Vegan Jam Swirled Pancakes
Yields 12 silver dollar pancakes, or minis.
2 1/2 Tablespoons sunflower or almond oil
1/2 cup soy milk, almond milk, rice milk or water
splash of vanilla extract
1/2 cup all-purpose flour
2 Tablespoons whole wheat flour
1 Tablespoon sugar
1 1/2 teaspoons baking powder
pinch of salt
2 generous spoonfuls of your favorite jam, plus more for topping the pancakes
Preheat oven to 200 degrees F to keep the pancakes warm once they’re cooked.
In a small bowl, combine milk or water, oil and vanilla extract. In a medium sized bowl combine flours, sugar, baking powder and a pinch of salt. Whisk with a fork to combine. Add the wet ingredients all at once to the dry ingredients. Stir to combine. It’s ok if a few lumps remain in the batter.
Let the batter sit for five or so minutes while the griddle heats up. Heat 1 Tablespoon of sunflower or almond oil in a cast iron skillet over medium heat. Once the batter has rested, fold in two generous spoonfuls of your favorite jam, swirling into the batter, and drop generous tablespoonfuls of batter onto heated griddle. Cook until bubbles form along the edges. Flip. Cook until browned. Add more oil to the pan as needed and cook remaining batter.
Once cooked, place on a plate in the heated oven until ready to serve. When ready to serve, spread with more jam or top with maple syrup.