One of my favourite shows (that I can only watch now and then before the urge to go to a greasy spoon overpowers me!) is Diners, Drive Ins and Dives. I recently caught an episode with a delicious and decadent pancake parfait, and part way through watching it I couldn’t help myself from trying to make a slightly healthier version of it for myself. When I realized I had all the ingredients I needed to make this I literally ran to the kitchen, scattering my tiny dogs as I went and sending them into a fit of loud, chirpy barking that I usually only hear when they spot a murderous toddler or mailman in the neighbourhood. Watching food TV around me when I’m hungry is a dangerous game, friends.
If you have a favourite pancake recipe, then you can sub it in but I’ve included one that’s vegan & oil free because it’s such a relatively low fat base for the toppings. Also because the recipe just makes gorgeous, fluffy pancakes! I love that this is a simple recipe combined with a sense of playfulness in how you put it together, that makes it an over the top treat that’s also fun to build. This is perfect for a Sunday brunch, and made with whole ingredients that you won’t regret later in the day.
That being said, I dare you to make a reasonable sized pancake ;)
Whole Wheat Pancake Parfait
Idea adapted from Diners Drive In’s & Dives (if you know the episode’s name, let me know!)
Vegan Pancake Recipe, adapted & halved from The Happy Herbivoire to serve 1-2
For the pancakes:
- 1 cup whole wheat flour
- 1 tsp baking powder
- a dash of salt
- 1 Tbsp. pure maple syrup
- ¾ cup non-dairy milk (I used my favourite, Slik Almond Milk)
- ½ tsp vanilla extract
- ½ tsp cinnamon
For the toppings:
- 2 Tbsp. greek yogurt
- 1 cup of strawberries
- 1 cup of another favourite fruit (blueberries or a sliced banana are my favourites)
- ¼ cup granola (or sightly less) for garnish
- Pure maple syrup to taste
1. Preheat a non-stick flat pan. While the pan heats, combine all the wet ingredients (non-dairy milk, maple, vanilla) in a bowl.
2. Sift together the dry ingredients (flour, baking powder, cinnamon, salt) in another bowl.
3. Pour the wet into the dry and gently stir until evenly mixed, adding up to ⅛ cup of additional non-dairy milk if necessary.
4. The batter will be very thick, let rest 10 minutes if you can.
5. Ladle batter onto the skillet with a ¼ C measuring cup. You’re aiming to make a thin-ish, wide pancake that can be folded in half.
6. When bottoms of the pancakes are golden and bubbles begin to appear on the tops, flip over. Cook for another 2-3 minutes.
7. Plate the pancake and spread 1 Tbsp. of greek yogurt on half of the pancake, and add up to half of your fruit on top of the greek yogurt base.
8. Fold the topping-less half of the pancake over the fruit side, then spread the newly visible top with remaining yogurt. While keeping it in place with one hand, add remaining fruit for garnish, and for weight to help keep your pancake parfait closed.
9. Sprinkle granola and maple syrup, and enjoy!