These simple and delicious vegan friendly pancakes are made even more special with a generous serving of freshly sliced peaches and whipped coconut cream on top. Gluten-free variation also included!
I’m definitely more of a sweet than savory breakfast sort of gal. Whenever we go out for breakfast or brunch it’s almost guaranteed that the kids and I will end up ordering a combination of pancakes, waffles, or french toast, and Rafael usually orders some sort of omelet or breakfast platter. It’s the best of both worlds for me because I’ll end up eating some of his savory breakfast, while he takes a few bites of mine…so glad my hubby’s not weird about sharing food!
I’ve had a love for pancakes since before I can remember. We went to IHOP when we first moved to the mainland from Hawaii and I was amazed that there was a restaurant that specialized in pancakes…although theirs are a tad too brown for my taste. I prefer mine lightly browned on both sides, which ensures they’re still soft and fluffy, not overcooked and rubbery. 😝
My absolute favorite type of pancake is classic buttermilk. It gives the pancakes some extra fluff and it is sooooo yummy with a pat of melty butter and warm maple syrup. Since becoming lactose intolerant several years ago, I now only buy real buttermilk once in a blue moon, usually when we have guests staying over. If it’s just us, I make sour milk—which is the buttermilk replacement—by mixing almond milk with vinegar. It adds that same tang that buttermilk gives and makes them nice and fluffy. Eggs usually give a bit of rise too, but sometimes can make pancakes rubbery, in my opinion, so I omitted them and prefer the taste of these pancakes sans eggs. It also makes them vegan friendly too, so win-win!
You can most definitely enjoy these plain with a drizzle of maple syrup, but I LOVE pancakes with fresh fruit, so we topped them with peaches & cream. They’d be amazing with fresh berries too! However you prefer to top your stack, I hope you gives these a try and enjoy them as much as we did!