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I am not a big breakfast eater. I pack me a pb&j sandwich or eat my cereal at work. Weekends used to be no different, wake up late, skip breakfast, eat lunch. But with the baby in the house, we are waking up bright and early even on the weekends (actually we are forced out of the bed by the little one). Since I have to make him breakfast, I started making for us too.

This weekend I made these vegan pancakes from Vegan with a vengeance by Isa Chandra. They were really very good, fluffy and cakey. My son definitely loved them.

Recipe adapted from Vegan with a Vengeance.

Print Recipe
Vegan Pancakes Yum
Vegan Pancakes
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
  • 1 ¼ cups All-purpose flour
  • 2 tsps Baking soda
  • ½ tsp Salt
  • 1 to 1 ¼ cups Soy milk Rice milk /
  • 1/3 cup Water
  • 2 tbsps Canola oil – plus oil for the pan
  • 2 tbsps Maple syrup Pure *
  • ½ tsp Vanilla extract
Course breakfast
Cuisine american
Prep Time 10 minutes
Cook Time 20 minutes
Servings
pancakes
Ingredients
  • 1 ¼ cups All-purpose flour
  • 2 tsps Baking soda
  • ½ tsp Salt
  • 1 to 1 ¼ cups Soy milk Rice milk /
  • 1/3 cup Water
  • 2 tbsps Canola oil – plus oil for the pan
  • 2 tbsps Maple syrup Pure *
  • ½ tsp Vanilla extract
Vegan Pancakes
Instructions
  1. Sift AP flour, baking soda and salt in a large bowl.
  2. In a smaller bowl (I use a measuring cup), mix all the other ingredients.
  3. Add wet ingredients to dry and mix until just combined. Do not overmix or the pancakes will be tough; few lumps are OK.
  4. Oil a large skillet (I pour about 2tsp oil and quickly wipe the oil on the skillet with a paper towel) and pre-heat on medium-high flame.
  5. Cook pancakes until browned on the bottom and bubbles form on the top; about 4 minutes. Turn the pancakes over and cook until the bottoms are browned. Repeat with remaining batter.
Recipe Notes
  • Serve with maple syrup* or fruit preserves.
  • 1 cup of blueberries can be added to make blueberry pancakes.

* Pure maple syrup is quite expensive ($16.99 for a quart from Costco) and pouring it all over the pancakes (or French toasts for that matter) is going to put a big dent in the purse and big bulge in the belly. So to stretch your buck here is a nifty tip: Pour syrup in a shot glass half way through. Using a fork lightly dip a pancake piece (no dunking please) in the syrup and eat syrup side of the pancake first. Check it out and you will be amazed how little syrup you really need.

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16 thoughts on “Vegan Pancakes”

  1. My breakfast is always a slice of bread with marmale or chocolate or nutella.
    On sundays it is crossaint and filles crossiant with chocolate and pistilet from the baker close by.
    Love the vegan pancake.

  2. First time here. Nice blog with great recipes. I have not made pancakes in home. Your recipe is simple and delicious, will give a try.

  3. Lovely! I have read about Vegan pancakes with tofu in them. This sounds just as good. Would make for a perfect and healthy breakfast.

  4. Pavani…love ur hideout…first time here…

    the fact that ur a textile engineer is very impressive…coz its a creative field..like cooking.:)

    my bro is into textile designing so I know…;p

    i like the presentation of the new year appetizer ….n those pancake look delectable.

  5. Pavani, since Drumsticks are little hard to cook, I do put the weight on the pressure cooker and cook on medium heat for 1 or 2 whistles. Too much cooking on high heat will make the drumsticks too mushy!:)

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