Pilau Masala Pancakes

These plant-based pancakes are soft, flavorful, and equally comforting compared to its traditional counterparts. The secret lies in using the right amount of baking powder and allowing the batter to rest for at least twenty minutes to achieve the fluffy, light texture characteristic of a great pancake. These delicious vegan-friendly spiced pancakes are lightly sweetened with a hint of vanilla and seasoned to perfection with our wonderful Kenyan Pilau Masala. Yields: 6-8 pancakes

DRY INGREDIENTS:

WET INGREDIENTS:

ADDITIONAL INGREDIENTS: 

INSTRUCTIONS:

1. Combine all the dry ingredients in a medium mixing bowl, whisk together the flour, baking powder, sugar, Kenyan Pilau Masala, and salt. Make a well in the center of the dry ingredients and set aside.
2. Combine all the wet ingredients: Measure 1 cup of non-dairy milk in a liquid measuring cup, add oil and vanilla extract. Set aside.
3. Make the batter by pouring the wet ingredients into the dry ingredients. Using a fork or a whisk, gently stir the wet ingredients into the dry ingredients until just combined. Do not over mix. It is okay if the batter is slightly lumpy. (See notes if your batter is too thin.)
4. Let the batter rest for 20 minutes. This will allow the baking powder to activate and the gluten to relax, which will help create fluffy and tender pancakes. (Do not mix the batter after resting, you’ll deflate the air bubbles and reactivate the gluten.)
5. Grease your non-stick skillet or griddle. Using a paper towel or a silicone pastry brush, apply a small amount of oil to the bottom of the pan. You want just enough to coat the surface. (We used an electric griddle set at 325°F)
6. Heat a non-stick skillet or griddle over medium-high heat. Place the skillet on medium heat and let it warm up for a few minutes. You want the oil to become hot, but not smoking.
7. Scoop 1/4 cup of the batter onto the skillet for each pancake. Cook the pancakes until bubbles form on the surface and the edges start to look set, then flip and cook for an additional 1-2 minutes on the other side, or until golden brown.
8. Repeat until all the batter is used up, adding more oil to the skillet as needed to prevent sticking.
9. Serve your pancakes with your favorite toppings such as fresh fruit, maple syrup, plant-based butter, or whipped cream. Enjoy!

NOTES:

• High heat oil is an oil that has a high smoke point and can withstand high temperatures without smoking or burning. When oils are heated above their smoke point, they break down and produce smoke, which can lead to an unpleasant taste and potentially harmful substances. Some common high heat oils include: Avocado oil, Coconut oil, Grapeseed oil, Sunflower oil, Peanut oil, Safflower oil, Rice bran oil, Soybean oil, etc. We use refined coconut oil because it has a neutral, which makes it a good option for cooking and baking recipes where we do not want the coconut flavor to come through.  

• How to fix a thin batter: If your pancake batter is too thin, you can fix it by adding a bit more flour until you achieve the desired consistency. Add a tablespoon of flour to the pancake batter, stirring gently with a whisk or fork until it is fully incorporated and check the consistency of the batter. You may add more flour until it reaches the desired thickness. If you've added too much flour and the batter is now too thick, you can add a little bit more milk until it's the right consistency. It's important not to over-mix the batter or the pancakes may become tough. Only mix until the flour is just incorporated and there are still some lumps in the batter.