This recipe is from Ann Hodgeman’s Vegan Food for the Rest of Us.

Makes about 24 pancakes, top with whatever you like. I used fresh, local blueberries and blackberries with a bit of maple syrup and vegan butter.

2 cups all-purpose flour                                           2 cups soy milk
1 tablespoon granulated sugar                               4 tablespoons vegan butter, melted
1 tablespoon light brown sugar                             1/2 teaspoon vanilla
1 tablespoon plus 1 teaspoon baking powder
1/4 teaspoon salt
pinch of ground cinnamon                                     vegetable oil for cooking the pancakes

1. sift the flour, sugars, baking powder, salt and cinnamon in a large bowl. (this amount of baking powder requires sifting, not just stirring. I’ve been able to get away with just whisking REALLY well).
2. Add the soy milk, melted butter and vanilla and stir until the batter is mostly smooth. A few little lumps are OK.
3. Heat a large skillet or griddle until very hot. Brush lavishly with oil; vegan pancakes stick more easily than the regular kind. (or use a non-stick pan).
4. Form pancakes by evenly spacing /4 cup dollops of batter in the skillet.
5. Let the pancakes cook until bubbles appear all over the surface. Then flip and cook for another 2 minutes.
6. Serve immediately or keep warm in a 200° oven until they are all ready. We refrigerate leftovers and heat them up for breakfast throughout the week.

NOTE: you might need to turn the heat down after the first batch so the skillet                     doesn’t get too hot. Re-grease the skillet before each batch as needed.