Late night cooking: an adventure in making vegan pancakes

Posted by Erin Dillon

Pancakes: the antidote to an existential crisis, the common cold, a broken heart, what have you. Who hasn't thrown their hands up in the air and declared, "Screw it. I'm making pancakes"? Anybody? Bueller? Just me? An hour ago in the library, defeated from a homework-filled and dehydrated Sunday, I reached that get-me-a-pancake moment, printed my essay, and marched home to my Northwoods apartment to get cooking.

The best part about pancakes? They don't discriminate. Even if you are a vegan like me, hardly know how to cook without using a microwave, or lack time, energy, or desire to do anything but snuggle in your jammies upon arriving home, you no longer have to forgo pancake therapy.

I am writing this article with a stack of "Whole Wheat Banana and Chocolate Chip Pancakes" in my tummy, thanks to my Betty Goes Vegan cookbook. The recipe is easy, inexpensive, relatively healthy, and it positively oozes chocolate. Need I say more? I adapted the recipe and I now present you with the answer to your pancake prayers.

Midnight Vegan Banana Dark Chocolate Chunk Pancakes
Adapted from Betty Goes Vegan

Recipe notes: I don't know about your college apartment's kitchen, but mine is less than professional; I tweaked the Betty Goes Vegan recipe to accommodate my lack of all-purpose flour, Himalayan salt, chocolate chips, and electric mixer (the pancakes are still divine, I promise). This recipe yields about 2 large or 4 small servings. Additionally, be sure that your chocolate is dairy-free! Happy cooking.

Ingredients:
1 ripe banana, mashed
1 cup whole wheat flour
? cup soy milk (add more if batter is too thick)
1 tablespoon sugar
2 tablespoons olive oil
3 teaspoons baking powder
? teaspoon salt
1/3 cup vegan chocolate chunks (I sliced a Trader Joe's dark chocolate bar)
Olive oil for skillet

Directions:
In a large bowl, combine banana, flour, soymilk, sugar, olive oil, baking powder, and salt until smooth. Gently fold in chocolate chunks. Add more soy milk if your batter is too thick.

Heat a frying pan or skillet over medium heat. When hot, add just enough oil to prevent the pancakes from sticking. Spoon on batter, keeping in mind that it will immediately begin to cook, so know how big you want your 'cakes ahead of time. When bubbles begin to appear, flip your pancake until it's golden on each side.

I told you it would be easy. If you're a purist (or a broke college kid), serve pancakes by their beautiful selves, or top 'em with syrup, fruit, or peanut butter. Eat these puppies (that sounded morbid) soon, while the chocolate is still gushing. And since the recipe is 100% vegan, you're obligated to lick the bowl. 

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