One of my favorite meals in Austin are the daily vegan pancakes at Kerbey Lane (It doesn’t help that I live a few blocks away from the original Kerbey Lane on Kerbey Lane). This is a well-known dish to fellow vegetarians and vegans, though often overlooked by those who prefer to consume the original pancakes.
Keeping up with the Austin homegrown scene, Kerbey Lane uses local and fresh ingredients in a majority of their menu items. Joel Welch, executive chef of Kerbey Lane, says the ingredients are what make the food. They do not use any artificial flavors or preservatives and incorporate some of the best vegan ingredients and alternatives like 100 percent raw turbinado sugar and organic Earth Balance Vegan Butter.
“There is nothing extremely special about [the vegan pancakes],” Welch says. “Kerbey Lane prides themselves on that – it’s just the combination of good ingredients.”
The best thing about them is the assortment. There is not an option to pick a favorite vegan pancake for your Kerbey Lane visits because they switch up the vegan recipe on a daily basis. Two of my favorites are the blueberry and “buttermilk” though it is a pleasure to be surprised by a new taste like strawberry, banana or raspberry.
“There is a variety of flavors to make it come all together,” Welch says. “We find whatever we have around to give them some extra flavor as opposed to just doing a plane jane pancake.”
I recently cut dairy out of my diet, though I had a chance to taste the original pancakes and they do not match up to the hearty, fluffy vegan mixture. My preferred way to eat them is without the tab of vegan butter piled on top and occasionally dipping a piece of flapjack in syrup. Not only do you get the full flavor of the pancake in each bite, you cut back on calories and sugar intake. Accompanied by a cup of hot, black coffee and this is my favorite meal.