Perfect Pancakes from Vegan Brunch by Isa Chandra Moskowitz

Last week was super busy, so I only had time to make one of my favorite recipes from our March VegCookbook, Vegan Brunch: the Perfect Pancakes.

perfectpancakes

What I love about these pancakes is 1. because they’re vegan you can always have all the ingredients on hand to whip up pancakes at a moment’s notice, and 2. the addition of maple syrup and cinnamon to the batter makes them extra delish!

VegCookBook Club Story Swap

What did you VegCook this week?

5 responses to “Perfect Pancakes from Vegan Brunch by Isa Chandra Moskowitz

  1. Woops! I totally forgot a couple of years ago we made the sesame scramble with yams, some of the other posts reminded me! I added the photo to the flickr group but I wasn’t sure if the caption mentions the book so am adding a comment here. :)

  2. I also made the Puttanesca Scramble, and we totally devoured it. I used a large amount of olive tapenade I had leftover from another time, and I will definitely do that again. The recipe also called for Roma tomatoes, and I don’t bother to buy any tomatoes until summer–I just think they’re tasteless. So I used some sundried, and I’m really recommending this recipe. I enjoy tofu, but to say that I’m almost craving this particular dish is funny to me. I didn’t take photos, however, as I need to come up with a way to make it look a lot nicer. :-) Debra

  3. I also made the Puttanesca Scramble, using sundried tomatoes and olive tapenade. The recipe called for an olive medley and romas…I do recommend the substitutions as they add a little oil, which the tofu can handle well. We absolutely devoured this dish, and I’ll be making it again very soon. :-)

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