+QP +SF
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 soy milk. And they were always flavorless! But these pancakes are delicious and consistently a hit at the breakfast table … enjoy! —AS
SERVES 2 TO 4
1¼ cups (163 g) whole wheat flour
2 tbsp (24 g) vegan granulated sugar
2 tsp (8 g) baking powder
½ tsp salt
1¼ cups (295 ml) water
1 tbsp (15 ml) vegetable oil
Sift the flour, sugar, baking powder and salt together in a mixing bowl. In a separate bowl, whisk together the 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. The mixture should be just a little lumpy.
Spoon heaping ¼ cup (60 ml) amounts of batter onto an oiled and heated griddle. Cook until bubbles form and the edges brown, then flip and cook until golden brown, about 3 minutes per side.
Serve with fresh maple syrup and some vegan butter, like Earth Balance. (Or some almond butter and agave nectar! Or fruit!)