My dad’s in town through Thanksgiving-ish, which means I automatically kick up the frequency of my cooking. Impressed with the vegan Oat and Quinoa Pancakes I made last weekend, we decided to try plain vegan pancakes this weekend.
I found these pancakes on Alicia Silverstone’s website, The Kind Life. This is the easiest pancake recipe (vegan and non-vegan) that you’ll ever find. I liked it because it produces a puffy non-vegan looking pancake. Which is my way of saying you would never know from looking at it that it’s devoid of eggs, buttermilk or butter.
A word of warning: be careful not to accidentally use baking soda instead. I did that on round two of these pancakes and immediately realized what I had done. I’ve heard of urban food legends warning of the taste bud danger of swapping the two. But not wanting to waste all the other ingredients already in the bowl, I decided to extract as much of the baking soda as I could and just replace with baking powder. Apparently, I did not extract enough. The second batch tasted purely of baking soda, which reminded me of gargling with salt water. Into the garbage those pancakes went!
- 1 c. all-purpose flour
- 1 T. sugar
- 2 T. baking powder
- 1/4 tsp. salt
- 1 c. non-dairy milk such as soy, almond, rice, coconut, etc.
- 2 T. vegetable oil
- syrup, fresh fruit, jam or preserves, for serving
- Heat your frying pan or griddle to medium-low heat.
- Combine dry ingredients. Add milk and oil and stir until combined.
- Cook the pancakes in a little bit of vegetable oil or cooking spray until bubbles form on the pancakes. Flip and cook for another one or two minutes, or until golden brown.
- Serve warm with your favorite syrup, fruit or jam.