Cooking is alchemy, don’t you think?
Take pancakes, for example (don’t mind if I do).
You start with a mixture of things that you would never eat as is (read: flour, baking powder, oil, eggs), and things that are “eh” as is (sugar, milk), which you then turn into something that I would argue is better than gold. Chocolate chips, of course, are an exception to the whole “eh” rule, but they’re an add-in, so you get what I’m saying.
Sometimes when I cook I feel like a mad scientist. And like any good mad scientist would, I start wondering if this way is the only way to do things. If I could get just as good a result using other ingredients or tweaking things here and there.
I got reaaaaal mad scientist-y when I found out about my dairy allergy. I grabbed a lab coat, some goggles, and experimented with baking using non-dairy milk and butter. I had some major successes, like dairy-free cinnamon rolls and vegan buttermilk biscuits. And they STILL made me take chemistry in college. Can you believe it?
The thing about this type of baking, though, is that you’re substituting an ingredient with something similar, something intended to be a substitute for that specific ingredient. Almond milk is made to replace cow’s milk.
So the question becomes: can you substitute an ingredient with something completely different and unique?
YEAH YOU CAN, YOU ALCHEMIST, YOU.
I made these delish—and I do mean delish—pancakes vegan by using one mashed banana in place of an egg. It works because the properties of each result in the same function.
Why are there eggs in pancakes anyway? To bind things together. Eggs keep your pancakes from crumbling apart. But if you don’t want to use eggs to hold your pancakes together, you have to use something else that acts as a binder in its place. Mashed banana has the same binding effect as eggs, not to mention is vegan, and adds sweetness and a light banana flavor. And the fluffiness factor we all love about pancakes is entirely unaffected. Alchemy.
It’s like your favorite banana bread… in a pancake. With chocolate. *Bows*
If you’re vegan or just curious about other egg replacements, each of the following will replace 1 egg:
– 1 tbsp. ground flax mixed with 3 tbsp. water, let sit for 30 min. to thicken
– 1 tbsp. chia seeds mixed with 3 tbsp. water, let sit for 30 min. to thicken
– ¼ c. pureed silken tofu
– ¼ c. dairy-free yogurt
Easy Vegan Banana Chocolate Chip Pancakes
(makes 10-12 5in. pancakes)
2 cups (250g) all-purpose flour (or any flour of your choice, such as gf)
2 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tbsp. sugar
2 medium bananas, mashed
2 cups (470 mL) dairy-free milk mixed with 2 tbsp. lemon juice (vegan buttermilk)
3 tbsp. oil, plus more to grease pan
¼ – ½ cup (45g – 90 g) vegan semi-sweet chocolate chips (I like using mini)
Maple syrup, sliced banana, or melted white chocolate, for serving (optional)
1. In a large bowl, mix the dairy-free milk with the lemon juice and let stand until thickened. In a separate, smaller bowl, whisk together the flour, baking powder, baking soda, salt, and sugar.
2. Mash the bananas with a fork until smooth and add to the bowl with the milk mixture. Add the oil as well and mix until evenly combined. Pour the flour mixture into the liquids and gently mix with a spatula just until no large lumps remain. (Small lumps are fine).
3. Heat a skillet over medium heat. Grease lightly with oil and ladle the pancakes into the pan in disks 4-5 inches in diameter. Sprinkle chocolate chips over the pancakes in the pan. At this point you can lower the heat to medium-low. Cook until bubbles appear in the center of the pancakes and the edges begin to look dry, then flip. Cook for 1 minute on the other side. Serve as is or with any of the topping choices listed in the ingredients. (If you want melted white chocolate—–it’s good!—–you can melt the chocolate in a glass bowl set atop a pot of boiling water, or by microwaving in 30 seconds increments and stirring after each.)