Who doesn’t love pancakes? It’s virtually a sin not to. Those fluffy little disks of deliciousness, covered in fruit or magic powdered pancake fairy dust, soaking up butter and syrup and everything nice… 🤤
The problem is- how, as vegans, do we achieve this awesomeness? We can have plain maple syrup, which is great, yes. We can have vegan butter, absolutely. But what if we want just a little bit more of an explosive flavor experience? We can certainly buy those butter-flavored syrups, right? Well, not ethically, exactly. Those, along with many other sneaky and terrible sweet things, are made almost exclusively of a chemical shit storm that not only wreaks havoc on our bodies on all levels, but have been extensively tested on animals to boot. So, yeah, screw that.
Well, what are we to do then? I reallllly want those cakes and I want them my way and without allowing my dollars to cast unhealthy, unsavory votes on my behalf.
Solution: Here is a quick and simple little recipe that will make any breakfast-lover just squeeeee with delight. Plus, it’s not just for pancakes.
1/3 cup vegan butter
1/2 cup brown sugar
1/4 cup maple syrup
1 tsp of cinnamon
2 tbsp cornstarch or other starch (potato, rice, tapioca, etc)
1/4 cup room temperature aquafaba or room temperature and shaken canned coconut milk
pinch of salt
*In a small sauce pan or pot, on medium heat, combine the butter, brown sugar, syrup, and cinnamon. Continuously whisk together until everything is melted, but do not allow it to overcook or burn. Allow to simmer lightly as you continue to stir.
*Combine the starch and aquafaba (or coconut milk) together in a cup and stir with a fork until it is completely combined. Press any clumps against the inside of the cup with your fork in order to break them up and let everything mix together.
*A little bit at a time, pour the starch mix through the tines of the fork (to filter any missed clumps) into the butter/maple sauce, and whisk it into the sauce after each little pour. Should take about 3-4 little pours, so pour – whisk – pour – whisk and so on. (Do NOT pour it all in at once as this could create little doughy clumps and not make a sauce at all).
*Allow the sauce to continue to simmer while you constantly, gently stir it. Add a pinch of salt and stir. It will thicken into a nice syrup, or almost glaze-type consistency. After a minute or two, turn off the heat and allow to sit for a moment while it continues to thicken. Get your other goodies ready for this delightful topping.
This sweet nectar of the Gods can be used on pancakes, French toast, ice cream, to fry fruits to caramelized masterpieces like plantains, pears, and others. You can coat nuts in it and toss them in the oven for a sweet and savory treat. If you wanted to make little thumbprint cookies or pies, this can be used instead of traditional fruits and truly is decadent (I add in an additional tablespoon of starch for this). The possibilities are endless.