Yes, I’m still on my pancake kick:) Could you tell from my Coconut Banana and Lemon-Raspberry pancakes? This time I wanted something a little extra gourmet:) Vanilla bean. It adds such a depth of flavor, and its black specks give away that deliciousness is about to enter your mouth.
Shawn and I went to Bora Bora for our honeymoon in November. On our way back we stopped in Tahiti. I bought a big bag of fresh vanilla beans. Yum yum. Shawn is such a fan of vanilla I knew he would appreciate the real deal. So for this breakfast, thinking I’d make something Shawn would REALLY like(!), I grabbed 3 to make these pancakes and syrup…
1/2 c. whole wheat pastry flour
1/2 c. white flour
1/3 c. coconut flour
2 tbsp corn starch
1 tbsp baking powder
1 tbsp sugar
1/2 tsp salt
1/2 tsp cinnamon
1 tbsp vanilla extra
1 vanilla bean
2 c. almond milk (you can use buttermilk, just omit the vinegar)
1 tbsp vinegar
2 tbsp oil
Mix all of the dry ingredients and set aside. Add vinegar to almond milk and let sit for a few minutes until it curdles. Then add eggs, oil, vanilla bean seeds and vanilla to milk. Add wet mixture to dry mixture and stir a few times. It should still be clumpy. If it’s too dry, just add a little more milk. Pour the batter onto hot, greased griddle or skillet. Cook until pancakes are golden brown on each side.
Doesn’t it look delicious before it’s blended into the wet ingredients?
While the pancakes are cooking, go ahead and prepare the maple syrup. Add seeds from 2 vanilla bean pods into high quality maple syrup. You can also add the seeds to a homemade or high quality caramel sauce as well. Delish.