Mãe’s Azorean-style Pancakes Paleofied (Vegan version also)

Azorean-style Pancakes (Paleo & a Vegan version)

Yesterday I made a berry jam in my bread machine and thought it would be lovely to enjoy it on a Saturday morning with the Mini-Foodies as I had often enjoyed homemade jam with my Mãe’s  (Mom’s) Azorean-style pancakes. And so this morning in honor of my Mãe and Valentine’s Day, I made her pancakes to share with her grandbabies. They were a hit!

Because one of my dearest friends is vegan and happens to be my Mãe’s goddaughter, I like to try out vegan versions of my recipes and recipes I modify from my Mãe’s kitchen. I did so with this one. The flavor is excellent and Mini-Foodie approved, BUT they are a bit more difficult to flip than the paleo version which contains an egg.

These are Azorean-style which means they are not fluffy like the traditional American flap jack. I’ve never been a fan of the American version because they are too thick and I always felt like they are too dry “requiring” too much syrup to make them palatable. This is my personal bias and I prefer a more xrepe-like pancake.

What I like about these is that they are thin, flexible and can be enjoyed with jam, nut or coconut butter, fruit or good ole maple syrup or even honey. If you wish to eat them in a savory manner, then use about 2 tablespoons of sweetener rather than 4-5.

If you like a fluffier pancake, then add about 1/2 teaspoon baking soda and less salt so they rise a bit as they cook.

1 cup milk (nut, coconut, hemp…water works too)
1 egg or flax egg
4-5 Tbsp coconut sugar, honey or maple syrup
2 Tbsp avocado oil
1 cup paleo all-purpose flour (or other safe-for-you flour)
1/2 tsp sea salt

If making the vegan version, make flax egg.
Heat griddle. Mix wet ingredients. Add dry ingredients wet. Whisk or mix with a fork until lumps are gone. Make pancakes on griddle. Keep an eye on them as they brown quickly. Enjoy warm or cool with your favorite topping.


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