Vegan Pancakes

 We have been in the process of remodeling our kitchen for the past month or so. While it is not completely done, it is fully functional which is allowing me to get back to cooking and baking! I’ve missed it. This morning I decided to try a new recipe for vegan pancakes. I usually make Alton Brown’s incredible recipe, but that calls for buttermilk which I usually don’t have in the house. Also, we’re trying to limit our intake of dairy and eggs so a good vegan recipe would be a plus.

Scouring the web, I found a recipe at AllRecipes.com that got rave reviews and had common ingredients that I had in the pantry. I did adjust it slightly to use almond milk instead of just water and added some cinnamon for kicks. I also used some frozen blueberries for a delicious anti-oxidant boost.

If you have leftover pancakes, they heat nicely in a toaster oven.


Print Recipe
Vegan Pancakes
Course Breakfast
Cuisine American
Keyword pancake
Servings
Ingredients
Course Breakfast
Cuisine American
Keyword pancake
Servings
Ingredients
Instructions
  1. Sift the flour, sugar, baking powder, and salt into a large bowl.
  2. Whisk the milk and oil/vegan butter together in a small bowl.
  3. Make a well in the center of the dry ingredients, and pour in the wet. Stir just until blended; mixture will be lumpy.
  4. Gently fold in the blueberries. (Note: frozen blueberries will leave lovely blue streaks in the batter. Some people don’t like that, but I don’t mind.)
  5. Heat a lightly oiled griddle over medium-high heat. If you have an electric griddle, heat to 350 degrees.
  6. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry.
  7. Flip, and cook until browned on the other side.
  8. Repeat with remaining batter

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