Pancakes. I’ve never liked pancakes but for some reason, last year, I began to really appreciate them! In fact, I’ve fallen in love with them so making them “vegan” was the next step. Here’s a basic pancake recipe to which anything can be added: chocolate chips, nuts such as walnuts and chopped up almonds, tempeh bacon pieces, dried fruit such as raisins or apricots, sliced or chopped fresh fruit like strawberries or blueberries, and anything else that sounds good. Just adjust the liquid to make sure the batter is pour-able – experimenting is encouraged! (Recipe follows photos.)
Basic Vegan Pancakes
- 1 cup flour (all one kind, such as whole wheat, or combine several different flours)
- 1 tablespoon sugar or other sweetener such as agave or maple syrup
- 2 tablespoons baking powder (tablespoons, not teaspoons)
- Pinch of salt
- 1 cup to 1-1/2 cup non-dairy milk (almond, hemp, soy, etc.)
- 2 tablespoons vegetable oil
- Combine the four dry ingredients in a bowl; stir with a spoon to mix.
- Add the non-dairy milk and vegetable oil to the dry ingredients.
- Mix all together until batter is smooth and not too thick, adjusting non-dairy milk amount.
- Set the pan on medium heat and allow it to heat up. (If necessary, before heating, spray with non-stick spray or lightly grease with a small amount of vegetable oil.)
- Using a quarter-cup measure, spoon batter into the pan.
- When pancake is covered with bubbles that are beginning to pop, carefully flip it over. Cook for several more minutes, peaking at the underside to see if it looks done.
- Serve with vegan margarine, maple syrup, peanut or almond butter, fresh berries or sliced bananas, or whatever your favorite pancake topping is.
Makes 6-8 pancakes – serves 2 (or one fairly hungry individual!)
Double or triple the recipe to feed more people.