The Evolution of the Pancake (in my world)

6 Jan

The Early Years

I didn’t learn to make pancakes at an early age. My mom made me pancakes. She continued to make them in my teenage years. In my twenties, I couldn’t find anyone to make me pancakes, so I went without. Now, in my thirties, I have taken on the art of making pancakes, but not just any ol’ pancakes  for I have to make do without wheat flour and chicken eggs.

Pancake Tools

Until Santa Claus brought us a cool-as-hell pancake griddle and a big-as-Ainsley’s-head pancake turner, we used a large cooking pan and a spatula. When one pictures a pancake, the image is usually a golden brown circle. That’s the ideal pancake. With our old tools, I created many pancakes that looked like they were thrown against the wall. Since Christmas, our pancake creation has blossomed. The ideal pancake is no longer a dream.


In the beginning there was your faithful white flour. Get rid of that crap. It’s no good. We keep some in the house for when Jennifer has to make some evil dessert to take to work to poison her co-workers. We switched to whole wheat flour years ago.

Then, last year, I finally took the time to discover what the fuss about gluten is and why some people avoid it. If it’s bad for some people (1% of the population), I figured that is could be a tiny bit bad for many others, manifesting in minor symptoms that I’m unaware of. So wheat flour is on its way out of our house. Once in a while I still use it, but you’ll never find a pancake that’s over 40% wheat.

We have teff, oat, quinoa , brown rice, almond, and spelt flour. Eventually, we will play around with amaranth, arrowroot, buckwheat, chick pea, and tapioca flour. With my goggles and white lab coat I experiment with these flours and fastiduously measure the cooking and taste results. I never make pancakes with only one kind of flour. Usually, I do a 50/50 combo. Amazingly, the kids always devour the pancakes without complaint. I keep expecting something like: Hey, these pancakes taste funny. Then again, butter and maple syrup go a long way towards covering up slight taste variations in the batter.


In October, Jennifer and I argued about my purchase of Cary’s sugar-free syrup and I admitted that we should no longer use any of this “fake” syrup. We occasionally purchase pure maple syrup, but jeeeeez it’s expensive. I recently paid over $20 for a large jar of maple syrup. I sometimes use agave nectar, which we always have on hand.

No longer allowed in our house

Our Typical Ingredients

  • 1 cup of any combination of flour
  • 1 cup of non-dairy milk
  • 1 or 2 tbsp of baking powder
  • 1 tbsp of stevia or xylitol (for sweetness, but I usually skip this)
  • 1 tbsp of canola or coconut oil
  • 1/2 tsp of salt (I usually don’t add salt)
  • 1 tbsp of apple cidar vinegar (I don’t always use this)
  • 1 tsp cinnamon

Here are some links to well-reviewed vegan pancakes. #1 #2 #3

7 Responses to “The Evolution of the Pancake (in my world)”

  1. B January 6, 2011 at 2:33 pm #

    So is the oil the substitute for the eggs?

    • fightn4it January 6, 2011 at 7:58 pm #

      Well, I’ve never made a pancake WITH eggs, so in my opinion they’re just not necessary. Flax seeds and banana can act as a binder, as well as commercial egg replacers.

  2. mom January 7, 2011 at 6:20 pm #

    Your pancakes are awesome!

    • fightn4it January 7, 2011 at 6:53 pm #

      Thanks, I don’t remember what version you had that day.

  3. Dawn February 2, 2011 at 8:51 am #

    I’ve never seen a cat pancake! Very cool! Is that your creation? I used to make my kids pandacakes. They didn’t really look like pandas, more like teddy bears. But I still call all pancakes ‘pandacakes’.

    • fightn4it February 2, 2011 at 1:36 pm #

      I wish I had that kind of skill and patience in the kitchen. lol.


  1. Perfect Pancakes Ruined by Cat Hair and Dog Food! « plum bananas - February 1, 2011

    […] fluffiness. I think about pancake shapes, grades of maple syrup. I even wrote (badly) on the topic here. Hell, I might have to get up and go whip up some right now and forget about this […]

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