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Best Tasting Pancakes Ever! Vegan or Otherwise

What you need: 

1 teaspoon vanilla
1 egg replacer (http://vegweb.com/index.php?topic=7678.0)
1 cup nondairy milk (I use soy)
2 tablespoons vegetable oil
1 cup white all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3 tablespoons sugar

What you do: 

1. Mix wet ingredients in a medium sized bowl. Mix dry ingredients in a larger bowl.
2. Pour wet ingredients into dry; mix well until smooth consistency.
3. Drop ladlesful onto medium heat (preheated) pan. Flip over when each pancake begins to bubble on top.
Serve with vegan buttery spread (if desired) and maple syrup.'

Preparation Time: 
Cooking Time: 
Servings: 
Recipe Category: 

SO HOW'D IT GO?

I used flaxseed for the egg replacer, brown sugar instead of white, and whole wheat flour instead of unbleached and they turned out fantastic. My meat-eating dad and I both really enjoyed them, thanks,

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These pancakes were simple to make and awesome!!  The recipe made about 6-7 average sized (DVD sized) pancakes. I sprinkled a little ground cinnamon on each pancake, used Earth Balance spread and maple syrup....yummy!! 

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I just made this recipe for at least the 10th time, only this time I used whole wheat flour instead of white.  It really changes things, but in a very nice way; they're fluffier and thicker, and you get fewer of them, and they are much heartier.  Delicious, but I think most would be put off by how different they are from the original white flour pancakes.

Because of this recipe I've had delicious pancakes for breakfast just about every day since mid-december.  Thanks again!

Melissa

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;)b flufftastic!
Came out great even though I used water instead of soymilk , agave instead of sugar, and cut the oil by 1/3.
The recipe yielded 6 normal size pancakes. I think it may have been all the baking powder, but even the batter was 'fluffy'. great recipe; high 5!

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:)>>>  Thank you very much!! Great recipe. I didn't have soy milk, so I used rice milk instead. Delicious!!

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Perfect, Perfect, Perfect.  I didn't make one change and My husband and I really loved them.  I used some homemade apple butter to top it off. 

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I added a little cinnamon and nutmeg to the batter and a few chopped pecans to each pancake.  I used 1/2 ww pastry flour and 1/2 regular white flour, and Ener-G egg replacer and omitted the vanilla and it was fabulous!  I used an ice cream scoop to pour batter evenly into pan and got 10 pancakes.  Yummy!

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I like these pancakes quite a bit, and they are kind of my go to recipe if I'm cooking for others. They are a great fluffy pancake. My personal favorite is a cornbread and whole wheat flour pancake, but these ones are definitely a crowd pleaser.  My only complaint is that they are way too sweet for me. I like to get my sweetness from the syrup (and strawberries), so I always cut the sugar in half at least.

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I made my second and third rounds of this recipe this week, both times with chopped fresh apple, cinnamon and brown sugar.  Incredibly delicious!

I top them with Earth Balance spread and agave nectar, and every time it makes me swoon.  SWOON.

Further gratitude for this fantastic recipe :)

Melissa

Oh, and I forgot to mention that instead of an egg I use the following egg replacer, taken from Post Punk Kitchen:

2 T water
2 t baking powder

mix together and add to recipe.

PPK has several suggestions for replacing an egg, this is the one I always use for baking, and it everything comes out just perfect.

Melissa

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I made my second and third rounds of this recipe this week, both times with chopped fresh apple, cinnamon and brown sugar.  Incredibly delicious!

I top them with Earth Balance spread and agave nectar, and every time it makes me swoon.  SWOON.

Further gratitude for this fantastic recipe :)

Melissa

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