Revisited! We changed the recipe a little to help the pancakes stay together a little better. They tended to be a bit crumbly with the previous recipe. It's much better now.
These pancakes were a scary substitute for our Sunday pancake breakfast. I say scary because there is zero dairy/eggs/such things that make bready things happy. Joseph found the recipe online and I refined it to exactly what my taste buds will force me to make a special trip to the store for. You wouldn't guess for a second that there is no milk or eggs in these bad boys! Yes, I did just make them for dinner. YES, I enjoyed every single bite. So good! Sorry I have no picture, I was going to take one tonight but they were gone way too fast!
Vegan Pancakes
1 cup flour
2 Tbs sugar (we like to put 3)
2 Tbs (no less!!) baking powder
1/8 tsp salt
1 cup soy milk (I use vanilla almond milk)
2 Tbs vegetable oil
apple juice
1. Heat pan to medium Heat.
2. Combine the dry ingredients.
3. Add milk and oil to the mixture until smooth.
4. (optional) add apple juice until you like the consistency. I personally like my pancakes thinner so I add 2 or 3 Tbs of water, don't add anything if you like your cakes thick.
5. Make some stinking pancakes!
6. Serve with syrup or some delicious homemade fruit topping; just boil your favorite berry or fruit in a little water and a little sugar. Boom done.
And people say that vegans eat boring food. These are, by far, the best pancakes I've ever eaten.
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HOLD ON! This recipe needs a slight alteration after we discovered that the high dose of apple juice caused the pancakes to stick to the pan. So, use 1 cup of whatever milk substitute you choose and instead of adding a little water to make the pancakes flatter, use a little bit of apple juice for the flavor. We think the milk substitutes probably help the oil bind to the mixture to help it stick less, but we're not sure. Either way, this revision just makes it easier to cook with overall while retaining the same lovely taste and consistency.
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