Fluffy Vegan Pancakes
Every Saturday my daughter ask me to make her pancakes. If I want to eat them I make the oatmeal pancakes (see previous post for recipe). However today I decided to have Lentil soup for breakfast. My mother is here and she would always make buttermilk pancakes when we were little. So I decided to make her some vegan pancakes to show homage to my childhood.
The recipe is pretty simple and doesn't call for many ingredients. I used bread flour but regular flour will work just fine.
1 cup of all Purpose Flour
2tsp of Baking Powder
Pinch of Salt
2 tbsp of organic Sugar
1 cup of Almond Milk
1 Flaxseed Egg
2 tbsp of Vegan butter
1 tsp Pure Vanilla Extract
Mix all of the dry ingredients together in one bowl. Mix wet ingredients together in another bowl. Then combine both mixtures together.
If you have a griddle that doesn't require oil use a 3/4 measuring cup to scoop batter and place on griddle. If you are using a skillet, pour a small amount of grape seed oil in the bottom before pouring in the batter.
I turn my oven on 350 and place the pancakes in the oven after cooking them to make sure they are cooked fully through.
You want to cook each pancake until it begins to bubble and then flip it to the other side. Try not to smash the pancakes as they are supposed to be thick and fluffy.
This recipe can make abut 6 pancakes, so double it if you have a larger family. You can always replace the vegan ingredients to with dairy based ones if you feel the need. They will come out just as fluffy and delicious.