Easter is coming up on Sunday. Like I really need to remind you.
When it comes to eating on the holiday, many folks decide to serve brunch instead of lunch or dinner. If you’re looking for something easy that has no eggs or dairy, I have a pancake recipe just for you.
For all of you who are saying, “Yuck, vegan pancakes for Easter,” I challenge you to eat one and let me know if you really can notice the difference.
Basically, all you’re doing is replacing the eggs and cow’s milk. Suddenly, your pancakes are healthy for you. Bottom line is, replacing those two ingredients means no cholesterol when eating your Easter brunch.
If that’s not enough, you get magnesium, potassium and vitamin E in your diet.
Also, almond milk is lower in calories than fat-free, skim and nonfat milk cow’s milk. Throw in some fruit and you have quite the healthy and delicious meal.
Make these simple changes, and one of your favorite dishes tastes the same or even better than before.
Have a happy Easter with your family, and enjoy that vegan thing.
1 cup all-purpose wheat flour
1 teaspoon egg replacer (we use Bob’s Red Mill)
3 tablespoons of water
1/8 teaspoon sea salt
1 tablespoon of turbinado sugar
11/2 teaspoons baking powder
1 teaspoon baking soda
11/4 cups almond milk
1/2 tablespoon vegan butter (we use Earth Balance)
Fruit of your choice (we use blueberries and bananas)
Mix everything except egg replacer and water into a big mixing bowl.
In a separate bowl, whip 1 tablespoon of egg replacer with 3 tablespoons of water. Then pour it in with the other ingredients and stir for a few seconds. When you pour the mix onto the griddle, add the fruit and cook. Flip them when they bubble on top. After a couple of minutes, serve with pure Maine maple syrup and enjoy.
Jeff Peterson anchors the 5 a.m. and 5 p.m. news on WGME-TV and is a vegan.