For some reason, I was certain I had a vegan pancake recipe here, but I can’t find any. That’s an oversight on my part, I suppose! I had only taken a perfunctory picture, because I really thought I had these on the blog already – I’d have made more of an effort otherwise. Vegan pancakes come in very handy for many reasons, not least of which is allergies. They’re also easy to make! The recipe below is from Food.com, and it’s the one my friend Jen made last SummerFest. I followed the recipe as written, and the only downside to these is that I could taste the baking powder too much, so I might try it with less next time, even if that means a flatter pancake. When we were at the cottage, though, Jen followed the recipe and the pancakes did not taste off at all. I got a yield of 7 pancakes, so I assume a yield of 6 to 8 is reasonable for the recipe as written below.
1 cup flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soy milk
2 Tbsp. vegetable oil
Set a stove element with a pan to medium heat.
Combine the flour, sugar, baking powder and salt in a bowl.
Add the soy milk and vegetable oil to your mixture. Mix until smooth.
Now the pan should be ready for your batter, so spoon one pancake’s worth of the mixture into the pan.
Flip when you see bubbles in the middle of the pancake and the edges are looking stiffened. Repeat with the rest of the batter.