Plant-based Pancake Slam® Recipe

Prepare dry ingredients

In a medium bowl whisk together multigrain whole wheat flour, all-purpose flour, ground flaxseed, baking powder, baking soda, ground cinnamon, brown sugar, and salt until evenly combined.

Mix wet ingredients

In a separate bowl whisk plant-based milk, applesauce (or mashed banana), oil, and vanilla extract until smooth.

Combine batter

Pour the wet mixture into the dry ingredients. Stir gently with a spatula until just combined — small lumps are fine. If using toasted flaxseed or chopped walnuts, fold them in now. Let batter rest 5 minutes to hydrate the flaxseed and allow leaveners to activate; batter should be thick but pourable. If too thick, add up to 2 tablespoons plant milk.

Cook pancakes

Preheat a nonstick skillet or griddle over medium heat and lightly grease with a little oil or vegan butter. When hot (drop of water sizzles), pour about 1/2 cup batter for each pancake. Cook 2–3 minutes until edges look set and bubbles form on the surface. Flip and cook 1.5–2 minutes more until cooked through and golden-brown. Keep warm on a low oven (90–100°C / 200–210°F) while you finish remaining pancakes.

Prepare potato

Using the medium grater, grate the peeled russet potato and transfer to a clean kitchen towel. Add the grated onion. Squeeze the towel tightly over a bowl to remove as much moisture as possible — this is key for crispiness.

Make hash brown mix

In a bowl combine the drained potato and onion with flour, cornstarch, salt, and black pepper. Mix thoroughly to distribute the binder and seasoning.

Form and cook

Heat a large nonstick skillet over medium-high and add 2 tablespoons oil, spreading to coat. For two servings, divide the mixture into two patties (about 1/2 cup each) or form four smaller patties. Press each patty into the hot oil, flattening to about 1/2 inch thick. Cook undisturbed 4–5 minutes until deep golden and crisp on the bottom, then flip and cook 3–4 minutes more until cooked through and crisp. Transfer to a paper towel-lined plate and season immediately with a pinch of salt. Keep warm in the oven with the pancakes if needed.

Prepare fruit: slice or arrange the seasonal fruit (strawberries, bananas, berries) and place in a small bowl or arrange directly on the plate.

Plate the slam: stack the two multigrain pancakes on a plate. Add a pat of vegan butter on top if using, and pour maple syrup over pancakes or serve syrup on the side. Arrange the seasonal fruit beside the pancakes and place the crispy hash browns to the side. Dust lightly with powdered sugar if desired.

Serve immediately: serve warm so pancakes are tender, fruit is fresh, and hash browns are crispy.