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
- 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).
- Add the soy milk, melted butter and vanilla and stir until the batter is mostly smooth. A few little lumps are OK.
- 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).
- Form pancakes by evenly spacing /4 cup dollops of batter in the skillet.
- Let the pancakes cook until bubbles appear all over the surface. Then flip and cook for another 2 minutes.
- 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.