Monday, November 19, 2012

Spiced Whole Wheat Banana Walnut Pancakes

There's a standard I have whenever I order pancakes at brunch. Not because I firmly believe that pancakes need to be in some way remarkable, but because pancakes simply are not normally on my personal breakfast menu.

If I'm going to choose not to indulge in carb-laden pancakes on a regular basis, the pancakes I have when I do indulge need to be as close to remarkable as possible: a tall stack I can OD on, preferably flavored with seasonal fruit and including some sinful add-ins—chocolate chips, walnuts... both—and topped with a mound of fresh fruit, glistening maple syrup and a snowy dusting of confectioners sugar. If they're vegan, all the better.

Finding vegan pancakes that fit this bill isn't always easy. If you're not able to track down a vegan stack you can happily OD on at a restaurant near you, the recipe below will do the trick. Sometimes staying in and serving your own brunch is more fun than going out, anyway.

A side note: I'm reading the December issue of Bon Appétit on my iPad as I write this. After lovingly working in print editorial design for years, it took a lot for me to transition into digital magazine reading—I still have a huge bin filled with Rolling Stones I'd collected during my teenage years, when they were big and exciting to page through—but many of the digital issues are so impressive now. I've been crushing on BA's new design as a print subscriber, and I'm head-over-heels for the iPad version. If the pages of shiny eye candy weren't already enough, each issue's growing interactivity keeps me excited to see what's next page-by-page and how I'll be able to connect with it. Because I'm still geeking out over it, below are a few screen shots from the December issue (followed by my recipe for Spiced Whole Wheat Banana Walnut Pancakes). PS: Those little illustrations on the cover wiggle in an unnecessary but kind of adorable way!

Photography, styling and design/graphics by Alyssa. Photos ©Alyssa Yeager. Bon Appetit images ©Bon Appetit magazine.

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