Today presents a wonderful opportunity to use vegan waffle recipes. Yes, this is the day when many churches and households host their pre-Lent pancake feasts. Unfortunately, most of them aren’t vegan. According to at least one historical account of Shrove Tuesday pancake feasts, this tradition began as a way of using up the perishable milk, butter and eggs that were forbidden during Lent.
From a vegan or total vegetarian perspective, having pancakes on Shrove or Fat Tuesday may seem paradoxical because, well, we have no milk, butter or eggs that will go bad. Of course, since the tradition already exists, it presents a good opportunity to improve the lives of our fellow creatures while many others are merely “shriving” or repenting for sins.
Most vegan waffle recipes can be converted to pancakes quite easily. Pancakes usually need less oil, so that can be reduced to 1 or 2 tablespoons. If the first pancake comes out too thick when using your favorite waffle batter, just add a little more soymilk or water to the mix. Outside of that, you should be pretty much set to go. (Because the waffle iron is less forgiving than the skillet, converting a pancake recipe to a waffle recipe is a bit trickier.)
If you’re feeling lucky or spend so much time in the kitchen that you can judge measurements with your eyes, you can follow Moby’s vegan pancakes method.
My personal favorite for cooking vegan pancakes is a well-seasoned iron skillet on a gas range; and I usually use vegan margarine rather than canola oil because I like the extra bit of saltiness.
When your pancakes are vegan, you can tell people you celebrate “Fat but Cholesterol Free Tuesday,” and grin as they roll their eyeballs. (If you’re vegan or vegetarian, it will make up for all those Fridays this time of year when you’re asked, “So fish is also considered meat?”)