Vegan Jam Swirled Pancakes

Vegan Jam Swirled Pancakes

Some things just shouldn’t be a luxury.  Some things are an absolute necessity.

Spending too much money at Target, for example.  Sometimes… (you know it’s true) that’s a total necessity.

Hot bath plus cold beer.  You need it.  I need it. Necessity.

A super comfortable dress that shows a little shoulder.  Everyone loves a little shoulder.

A girlfriend you can talk about your lady parts with.  Yes, I said lady parts.  Please don’t under estimate this necessity.

Aaaaand, last but not least… a little pancake love on a weekday morning.  Do it.

Vegan Jam Swirled Pancakes

Vegan Jam Swirled Pancakes

This recipe is super simple and straight forward.  It’s bound to put a smile on your face.  The recipe yields 12 silver dollar pancakes… minis, if you will.  It’s the perfect little breakfast to throw together for just you, or for you and your sweetie on a dirty old Wednesday morning.  Give it a go!

Vegan Jam Swirled Pancakes

makes 12 silver dollar pancakes

Print this Recipe!

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 2oo 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.

66 thoughts on “Vegan Jam Swirled Pancakes

  1. i used to eat silver dollar minis when i was a kid….brings back a flood of positive memories! cannot wait to try these!
    joy…do you think this recipe would translate well into muffins?

  2. C’est amour- this is LOVE!! Any thing pancake has my attention!
    I’ve just been making zucchini pancakes (think yummy zucchini bread goodness wrapped up in a pancake..) since my two zucchini plants are mass producing like serious zucchini factory out there..
    but honestly…I could use a change=) THANK YOU JOY!!

  3. Yay! I was just looking for a pancake recipe…except…I’m going to eat pancakes for dinner. Oops. Thanks for always having happy entries :)

  4. I’m digging these vegan posts. As a lacto-ovo vegetarian, I like to switch things up occasionally. Plus it’s healthy!

    Speaking of vegetarian, I’ve been enjoying those blueberry oat muffins you posted awhile ago with Fage yogurt. soooo good.

    1. koroshiya- well… it’s permanent in the fact that this vegan post will be up on my blog foreva.
      but no… i don’t always bake vegan. not at all. i just happen to be on a kick.

      dajda- yaaaay! i’m glad you’re here.

  5. Am I the first to comment? It’s incredible.

    Your posts are always so positive, no matter what they’re about – how do you do that? Reading your blog always puts a smile on my face. Thank you!

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