Vegan Pancakes

by robertjaimes

Prep time: 0:15 Overall time: 0:20

Servings: 6 servings

INGREDIENTS

1 cup unbleached all-purpose flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil

INSTRUCTIONS

Combine dry ingredients in a bowl; mix well. Mix in the soy milk and oil with a wire whisk, beat just until the batter is smooth (do not overmix!). Measure 1/2 cup batter onto a hot, nonstick or oiled griddle. When bubbles appear on the upper surface of the pancake (about 2 minutes) flip the pancake. Cook the pancake for another 2 minutes. Remove from the pan and cover with aluminum foil to keep it warm while you make the remaining pancakes. Serve warm with maple syrup or topping of choice.

CHEF COMMENTS

You'll never miss the eggs or milk! <br />
<br />
These freeze GREAT!!! Place sheets of waxed paper between cooled pancakes and stack in a ziploc bag. Thaw each pancake in a microwave 45 seconds to a minute on high, toast lightly if you like crunchy pancakes.<br />
<br />
Makes 6 good sized pancakes.

Tagged: breakfast, maincourses, pancakes add tags

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