Pancakes are like a Toyota...
(Old Reliable) Homemade Vegan Pancakes
Pancakes are like that favorite old car that never lets you down; the Toyota Camry of the breakfast world, if you will. They're comforting in their reliability, consistently filling and are the very definition of no-fuss. While waffles are showy and time consuming, pancakes will always get you quickly where you need to go, if where you need to go is full and breakfast-happy. Waffles are all well and good, don't get me wrong, but sometimes you just want a pancake or two (or 8). This recipe has been a go to for me since I first became vegan way back when. Its an easy one to remember, the ratio of flour to non-dairy milk is 1:1, cooks up quickly and always satisfies even my heartiest pancake cravings.
Best Ever Vegan Pancakes
(makes about 12 medium sized pancakes)
You will need a griddle or non-stick frying pan
2c all purpose flour
(I like to sub in 1/2c of whole wheat for 1/2c of the white)
2c unsweetened non dairy milk
1 tsp white vinegar
1/4c baking powder
1 tsp salt
1tsp organic sugar
1/4c melted vegan butter
extra vegan butter for greasing
the hot griddle
Melt 1/4c vegan butter in a microwave safe bowl.
In a medium mixing bowl combine flour, sugar, salt and baking powder.
Whisk to combine.
Measure out non dairy milk and add to dry mix.
Add in vinegar and melted butter.
Whisk until well combined.
Batter will froth up due to the baking powder and vinegar.
Continue to stir until all your ingredients are well combined
and mix seems moist and batter-like.
If you find your mix slightly dry add another tsp or two of non dairy milk.
*Note that stove top temps and cooking times vary quite a bit.
I have a gas range and use a cast iron griddle and have found that medium high heat works best, cooking the pancakes for 1-2 minutes on each side. If you're using a thinner pan or have an electric range your time and temp will vary a bit. The best thing to do is start your temp on the lower end and turn it up a bit if needed.
Don't want to burn all of your pancakes!
Heat your griddle with one tbsp of vegan butter over medium heat.
Once butter has melted measure pancake batter onto the griddle 1/3c at a time.
Once your pancake has begun to bubble both around the edges and in the center (about 1 minute).
Flip and cook for a minute or two more on the other side.
Add more butter to your griddle as needed while cooking.
Keep your pancakes on a plate in a slightly warmed oven, covered with a
bowl or loosely with foil to keep them from cooling and drying out.
Top finished pancakes with more vegan butter and a drizzle of agave or maple.
(Old Reliable) Homemade Vegan Pancakes
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| How good do these look?? Big ol' stack of vegan pancakes, fresh off the griddle. |
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| Another pancake stack glamour shot.. |
(makes about 12 medium sized pancakes)
You will need a griddle or non-stick frying pan
2c all purpose flour
(I like to sub in 1/2c of whole wheat for 1/2c of the white)
2c unsweetened non dairy milk
1 tsp white vinegar
1/4c baking powder
1 tsp salt
1tsp organic sugar
1/4c melted vegan butter
extra vegan butter for greasing
the hot griddle
Melt 1/4c vegan butter in a microwave safe bowl.
In a medium mixing bowl combine flour, sugar, salt and baking powder.
Whisk to combine.
Measure out non dairy milk and add to dry mix.
Add in vinegar and melted butter.
Whisk until well combined.
Batter will froth up due to the baking powder and vinegar.
Continue to stir until all your ingredients are well combined
and mix seems moist and batter-like.
If you find your mix slightly dry add another tsp or two of non dairy milk.
 |
| Pancake batter, melted butter added, ready for the griddle. |
I have a gas range and use a cast iron griddle and have found that medium high heat works best, cooking the pancakes for 1-2 minutes on each side. If you're using a thinner pan or have an electric range your time and temp will vary a bit. The best thing to do is start your temp on the lower end and turn it up a bit if needed.
Don't want to burn all of your pancakes!
Heat your griddle with one tbsp of vegan butter over medium heat.
Once butter has melted measure pancake batter onto the griddle 1/3c at a time.
Once your pancake has begun to bubble both around the edges and in the center (about 1 minute).
Flip and cook for a minute or two more on the other side.
Add more butter to your griddle as needed while cooking.
Keep your pancakes on a plate in a slightly warmed oven, covered with a
bowl or loosely with foil to keep them from cooling and drying out.
Top finished pancakes with more vegan butter and a drizzle of agave or maple.
 |
| Commence face-stuffing. |
I have never been a very good pancake maker, but maybe these will be the answer. I trust you, but is it 1/4 cup of baking powder?
ReplyDeleteYes, seems like a bit much I know, but it is the correct amount. I've found that 2tbsp per cup of flour/milk works perfectly, doubled for the recipe= 1/4c baking powder. Let me know if you try them out!
DeleteI tried the pancakes today for brunch and they were perfect! The right combination of savory and sweet. Thanks for sharing!
DeleteSo happy to hear it! Thanks so much for the positive feedback!! :)
Delete