Saturday, August 25, 2012

The World's Best Vegan Pancake Recipe

This is an adaptation of the Candle 79 recipe, which calls for white flour, a substance banned in my kitchen. My use of whole wheat did not detract from these pancakes awesome fluffiness. I also opted for a soy-free version.

1.5 cups whole wheat flour
2 tbsp baking powder
1 tbsp raw sugar
1 tsp sea salt
1 tsp cinammon
1 tbsp Ener-G egg replacer (dry, not combined with water)

Mix well, then add:
1/4 cup Earth Balance spread, melted**
2 cups almond milk
1 tsp vanilla extract

Use a whisk to fold ingredients together until fully combined into a thick batter.

Spray a nonstick pan with cooking spray over medium heat. Wait a minute or two for pan to heat up, then ladle a nice healthy dollop of batter into the pan. You can do huge IHOP style pancakes or several smaller silver-dollar type. You will know it is time to flip when bubbles have formed and then popped around the edges: about 2-3 min per side.

Enjoy topped with maple or agave syrup and fresh fruits.

** I use the Soy Free variety of this excellent, chemical-free and hydrogynated oil-free brand. You could use any butter substitute but try to avoid those laden with chemicals. I melt mine in a little dish in the toaster oven.

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