I have a HUGE sweet tooth!
But The Boyfriend does not.
This is the problem in my household. I may make pancakes or waffles or some sweet dessert like a Peach Buckle. But he is not a big fan. He will tell me it was good, but that it was just really sweet for him, or that it was not his cup of tea. And that makes me feel like a failure some days when I know it is nothing against my cooking. It is just his tastebuds.
I’ve learned over the last few years to get around his sensitive taste buds. In fact, this pancake recipe was one of the ways I did it.
I like pancakes for breakfast. Mainly, because I love maple syrup (that is besides the point). But there is something about an easy made dough that rises a little bit and tastes AH-Mazing! But I could never be patient enough to let it do its cooking.
If you cook pancakes, then you know you have to be patient. But my middle name is impatient (not really). I do not like to wait. I think it is bad enough I have to take time to open the fridge to grab my almond milk, close the fridge, open the milk, pour the milk in my cereal bowl, close the milk, open the fridge, place the carton back inside and close it again. It is soooo time consuming (JK!)
I do not do well with waiting.
But I finally sat myself down and told her, “you need to wait for pancakes, especially if you want The Boyfriend to like them.”
So, the other day, I was looking around and writing my grocery list, when I saw I still had garbanzo bean flour. I started looking up vegan omelets on Pinterest. I had tried one in the past and failed miserably at it. But I wanted to try again.
The only problem was I did not have any veggies to throw into it.
Mushrooms, no. Bell peppers, no. Tomato, no.
I was out of luck.
Then the idea came to me. Why not pancakes? I mean, these omelets were basically pancakes.
So, I went to work experimenting.
I decided when starting that it needed to be Italian-like. I needed it to be spaghetti-like in cake form. So I went to work and finished on top, or so I think.
The Boyfriend LOVED this recipe. In between each pancake I layered in some garlic spread, and I think that really made the difference.
The best part about this recipe, is that you do not have to have it for breakfast. If you need a quick dinner in the evening, these make the perfect quick dinner.
Go Vegan Y’all!
- 1-1/2 c Flour (I used garbanzo and whole white wheat)
- ¼ tsp Onion Powder
- ¼ tsp Garlic Powder
- ½ tsp dried Basil
- ½ tsp dried Rosemary
- ¼ tsp dried Parsley
- ½ tsp dried Oregano
- ¼ tsp ground Sage
- 1 tsp Salt
- 1-1/4 c Water (more or less depending on how thick you want your batter)
- ½ to 1 cup marinara or pasta sauce of your choice
- 2 tbsp Nutritional yeast or Vegan Parmesan
- In a bowl, add in the Flour, Onion and Garlic Powder, Basil, Rosemary, Parsley, Oregano, Sage and Salt. Whisk thoroughly.
- Next, whisk in the water. Add more or less if need be.
- Pour ¼ cup of batter at a time on the griddle to make pancakes. Heat on each side for 2-4 minutes or until browned and cooked all the way through.
- Plate and add Marinara or Pasta Sauce on top with Nutritional Yeast or vegan Parmesan.