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Bourbon Hazelnut Pancakes With Cardamom Brown Butter

  • Author: Adam Sobel
  • Prep Time: 10 minutes
  • Cook Time: 16 minutes
  • Total Time: 1 hour 26 minutes
  • Yield: 8 1x
  • Category: Breakfast, Brunch
  • Method: Oven, Stovetop, Blender
  • Cuisine: American
  • Diet: Vegan

Description

Take your pancakes from plain to popping with this delicious vegan pancake recipe from Adam Sobel’s Street Vegan cookbook. Treat a loved one or just yourself and enjoy!


Ingredients

Scale

FOR THE BROWN CARDAMON BUTTER:

  • ¼ cup of unsweetened soy milk
  • ½ teaspoon of rice vinegar
  • 4 teaspoons of pure maple syrup
  • ¼ teaspoon of sea salt
  • ¼ teaspoon of ground cardamom
  • ¼ teaspoon of ground cloves
  • ½ cup of refined coconut oil (melted to 75° to 100°F, if not already in liquid form)
  • 2 tablespoons of extra-virgin olive oil
  • ¼ teaspoon of xanthan gum

FOR THE BOURBON-CANDIED HAZELNUTS

  • 2 cups of hazelnuts
  • ½ cup of evaporated cane juice
  • ¼ cup of bourbon
  • ½ teaspoon of sea salt
  • 1 teaspoon of ground cinnamon
  • 2 tablespoons of canola oil

FOR THE PANCAKES:

  • 1½ cups of all-purpose flour
  • 2 teaspoons of baking powder
  • 2 teaspoons of baking soda
  • ½ teaspoon of sea salt
  • ¼ cup of pure maple syrup
  • 1²⁄³ cups of unsweetened soy milk
  • 3 tablespoons of canola oil, plus more for frying the pancakes
  • 1 teaspoon of pure vanilla extract

OPTIONAL FOR GARNISH:

  • Ground cinnamon and/or vegan powdered sugar

Instructions

  1. Make the cardamom butter: Place the soy milk, rice vinegar, maple syrup, salt, cardamom, and cloves in a high-speed blender and mix on high speed for 10 seconds. Let sit for a minute or so—the mixture will have a curdled, thick consistency like buttermilk. Add the melted coconut oil, olive oil, and xanthan gum. Blend on high speed for 60 seconds to thoroughly emulsify. Pour into an airtight container, and chill in the freezer for an hour. Transfer the tub to the refrigerator, and use as needed. (You will have about 1 cup butter.)
  2. Make the candied hazelnuts: Preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper. Pulse the hazelnuts a few times in a food processor to break them into smaller pieces. Mix the ground nuts and all the remaining ingredients together in a medium bowl and distribute evenly on the prepared baking sheet. Bake for 12 minutes, flipping the nuts halfway through to ensure even baking. Allow the nuts to cool, and break up any large clusters; store in an airtight container at room temperature. (The nuts will keep for up to a month.)
  3. Make the pancakes: In a mixing bowl, whisk together the flour, baking powder, baking soda, and salt. Make a well in the center, and add the maple syrup, soy milk, oil, and vanilla extract. Whisk together to form a smooth batter.
  4. Heat a skillet or griddle over medium heat. Lightly oil the pan and ladle the pancake batter evenly onto the hot surface, forming pancakes in any size you like. Sprinkle 1 to 2 tablespoons of the bourbon hazelnuts onto each circle of batter and let cook for about 2 minutes. Carefully flip the pancakes when bubbles appear in the center and the edges start to brown lightly and lift away from the pan. Flip and allow to cook on the second side for an additional 2 minutes.
  5. Place 3 or 4 pancakes on each plate. Top with a pat of the cardamom butter, a sprinkle of bourbon hazelnuts, and a dash of cinnamon and/or powdered sugar for garnish, if desired.

Keywords: dairy-free pancakes, egg-free pancakes, hazelnut pancakes, vegan brunch, vegan pancakes, bourbon pancakes