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–+ servings

Vegan Pancakes

Author: Pavani
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Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Course: Breakfast
Cuisine: American
Servings: 1214 pancakes

Ingredients

  • 1 ¼ cups All-purpose flour
  • 2 tsps Baking soda
  • ½ tsp Salt
  • 1 to 1 ¼ cups Soy milk Rice milk /
  • ⅓ cup Water
  • 2 tbsps Canola oil – plus oil for the pan
  • 2 tbsps Maple syrup Pure *
  • ½ tsp Vanilla extract

Instructions

  • Sift AP flour, baking soda and salt in a large bowl.
  • In a smaller bowl (I use a measuring cup), mix all the other ingredients.
  • Add wet ingredients to dry and mix until just combined. Do not overmix or the pancakes will be tough; few lumps are OK.
  • 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.
  • 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.

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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