Pancakes shouldn’t be rocker science, vegan or otherwise.
So why is it that I have made and eaten some really awful pancakes in my time?
When I was. a kid I thought Bisquick was the only way one made a pancake, because that was the only way we made them…that or frozen pancakes.
I remember once I moved out going and buying a box of Bisquick to make pancakes for my roommates and having to call my mom and ask her how to actually make them. Like why are they falling apart, what am I doing wrong…ITS JUST A PANCAKE. That was the day I learned you had to wait of the batter to bubble and those bubbles to pop before you could flip them. Thanks mom!
I have probably googled and made 100 different pancake recipes in my life, and two thirds of those recipes were mostly garbage. Too dense, not fluffy, too flat, too gummy and so on.
So why is it so hard to make a decent vegan pancake? Well, its really not, actually. And once you find a good recipe, take my advice and just stick to it!
A decent vegan pancake in my opinion is light, fluffy, and buttery. Not too sweet, and can hold an add in (blueberries, chocolate chips, nuts, and so on) no problem.
So here we are all these years later and I have, in my opinion, made a pretty darn good, and easy vegan pancake to meet all the above criteria. No Bisquick required.. You can sprinkle in a chocolate chips, or berries, you can top them, or just drowned them in melted butter and maple syrup.
This recipe is simple and works every time I have ever made them. Just make sure not to flip these vegan pancakes until you see tiny bubbles form and pop! Some wise motherly pancake advice form Joanie that I am sure others needed to hear, too.
INGREDIENTS:
1 1/4 cups all purpose flour
2 tablespoons white sugar (If vegan, not plant based, make sure the brand you use is in fact vegan, not all white sugars are. I use Florida Crystals)
2 teaspoons baking powder
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/2 teaspoon vanilla extract
1 1/4 cup plant based milk
1 tablespoon melted vegan butter
COOKING INSTRUCTIONS:
Whisk all dry ingredients in a large bowl.
Add in the melted butter, plant based milk, vanilla, and stir well.
Heat a large skillet on medium heat. Add a teaspoon of vegan butter or spray the pan with cooking oil. Using a 1/4 cup measuring cup, scoop out batter into the skillet, 2 or 3 pancakes at time.
Let pancakes cook until tiny bubbles begin to form and pop, once this happens they are ready to flip. Cook on the other side for another minute or two, until cooked through.
Repeat, adding more butter or oil to the pan as needed, until all batter is used.
Serves 3 - 4
