Thank God I had some left over crushed pineapple from some other culinary project or else I may never have made up these pancakes. The pineapple and oatmeal add a great texture and they are moist and addictively delicious. It's kind of insane how many times I've made them.

Makes 6 pancakes

Ingredients:

1 cup flour

1/2 cup quick oats

1 Tbsp baking powder

1 Tbsp brown sugar

1/2 tsp baking soda

1/2 tsp salt

1 1/4 cups almond or soy milk

1/4 cup crushed pineapple

1 tsp vinegar (white or apple cider)

2 Tbsp oil

Directions:

Mix the flour, baking powder, brown sugar, baking soda and salt  in a large bowl. 

In a medium bowl combine the vinegar and almond or soy milk to make vegan buttermilk. Stir and let it sit a minute.

Add the pineapple and oil milk mixture and stir to combine.

Add the wet ingredients to the dry and gently combine with a spoon or spatula (or use the essential Frankenstein tool the "spoonula"). Do not over-mix your batter. It should only take no more than 20 strokes to combine and you want to leave some clumps of flour. Shockingly, over-mixing pancake batter doesn't appear to be on this list but I do know there's a special place in hell reserved for such offenders.

Allow the batter to rest for about 10 minutes before you start to cook your pancakes. While the batter is resting you can start to clean up the mess you've made and begin to preheat your griddle. You can test the griddle to see if it's hot enough by flicking a few drops of water on it. If they immediately sizzle and evaporate, you should be good to go. (better yet, invest in a laser thermometer and make sure the griddle is at 375°F.)

Lightly grease the griddle and pour the batter onto it forming pancakes that are roughly 4 to 5 inches in diameter. Once you see the edges of the pancake start to look dry and you see some bubbles coming up to the top, flip the pancake and cook the other side until it's golden brown.

As you make the pancakes keep them warm in a low temperature oven.

Serve them with vegan margarine and real maple syrup. 

Nutritional information: Per pancake 175 cal., 3.75 g protein, 9.5 g fat