Perfect Pancakes

1/6/2012

Perfect Pancakes

Seriously, guys. This pancake recipe is by far THE BEST one I've ever made. Light, fluffy, and sweet, these pancakes completely changed my mind about vegan pancakes. When I went vegan, pancakes were one of the first things we made on our own. We LOVE pancakes, and eat them entirely more often than we should. Sadly, it seemed like every recipe produced super dense pancakes! Too much flour was involved, or too much soymilk. And they were always flavorless! But these pancakes are delicious and consistently a hit at the breakfast table...enjoy!

Ingredients:
1 1/4 cups whole wheat flour
2 tablespoons vegan (white) sugar
2 teaspoons baking powder
1/2 teaspoon salt
1 1/4 cups water
1 tablespoon vegetable oil

Directions:
Sift flour, sugar, baking powder, and salt together in a mixing bowl. In a separate bowl, whisk together water and oil. Make a well in the center of the dry ingredients and pour in the oil and water mixture. Stir until just blended. Mixture should be just a little lumpy.
Spoon heaping 1/4 cups of batter onto an oiled and heated griddle. Cook until bubbles form and edges brown, then flip and cook until golden brown.
Serve with fresh maple syrup and some earth balance! (Or some almond butter and agave nectar! Or fruit!)
Batter makes about 6-8 pancakes.

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8 Comments

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chalynda

6/23/2012 10:00:49 pm

what makes some sugars not vegan, i thought all sugar was vegan?

Amber link

6/24/2012 12:44:20 am

Unfortunately, it's not. All ORGANIC sugar is considered vegan since it doesn't use any animal bone char as a whitener. For more info, check our VRG's resource, 'Is your sugar vegan?': http://www.vrg.org/journal/vj2007issue4/2007_issue4_sugar.php

Dana link

8/16/2015 12:10:03 am

Check out this breakdown of what sugars are vegan and why!

http://whatveganseat.ca/2014/08/17/sugar-vegan/

robyn

5/5/2013 04:28:20 am

These seriously ARE perfect. They surpass all vegan pancakes I have ever tried to make.

5/6/2013 07:25:25 am

Thanks! We're so happy you enjoyed them. They are our go-to recipe, so easy to throw in some blueberries or chocolate chips and make them extra delicious! :)

5/19/2013 09:16:30 am

I tried making these today but did 100% buckwheat flour instead. They weren't as tasty as with the wheat, but they weren't bad either, and the texture was very similar. A pretty decent gluten free option. Curious to hear from anyone else that has tried other flours!

5/21/2013 12:51:43 am

Hi Robyn! Good to know buckwheat works for our GF friends! I've tried using a Bob's Red Mill AP GF Flour Mix and had success as well. I'm hoping to try it with a mixture of tapioca and rice flours soon. I'll keep you updated!

10/12/2013 12:06:43 pm

Another improvement to the to option! Today I doubled the recipe and did 1 1/2 cups oat flour and 1 cup buckwheat. This was my favorite combo yet, the texture was super.