I cannot believe I waited this long to try vegan pancakes. Oh-Em-Gee. These are flippin’ fabulous! And quick. And easy. And healthy. And filling! You’ve GOTTA try them.
I found this recipe on food.com and I would agree with the 4.5 star rating. I doctored them up just a little.
This is going to be quick because it’s a beautiful Saturday and I’ve got a long list of to-do’s!!
1 cup four (any kind will do, I recommend SPELT flour)
2 Tbsp. baking powder
⅛ tsp. salt
½ Tbsp. agave nectar (or 1 Tbsp. sugar)
1 cup soymilk
2 Tbsp. vegetable oil
optional extras: ¼ tsp. vanilla extract, ⅛ tsp. cinnamon, ⅛ tsp. nutmeg
Set out all ingredients.
Heat your pan over medium heat (let this warm up while you mix the ingredients together).
Optional: Preheat oven to 250° and insert a cookie sheet. As you are cooking the pancakes, transfer them from the pan to the cookie sheet to keep them warm.
Combine the dry ingredients in a bowl.
Add the wet ingredients and mix together using a whisk. Mix until smooth.
By now, your pan should be nice and hot. Give it a light coating of cooking spray or vegetable oil.
Spoon/pour batter onto pan to form pancakes of your desired size. Cook first side until bubbles form and edges begin to solidify (about 3 minutes). Then carefully flip, and cook other side until golden brown (about 2 minutes).
Repeat until the batter is gone, transferring your finished pancakes to the cookie sheet in the oven as you go.
Top pancakes with your favorite toppings such as sliced fruit and chopped nuts. I chose sliced bananas, chopped pecans and warm 100% pure maple syrup.
There’s a floor lamp screaming for a makeover. Gotta go.
Have a fabulous weekend everyone!