Fluffy Vegan Pancakes

Vegan Courtney's Note:

A vegan pancake that doesn't double as intestinal glue. These are very versatile and can take anything you throw in them: blue berries, chopped apples, chocolate chips... We have these almost every weekend and they're heaven!

• Total Time: 20 mins
• Prep Time: 5 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 2 cups flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 cups soymilk
• 2 tablespoons oil

Directions:

1. Sift the flour, baking soda, and baking powder together in a large bowl.
2. Add the soymilk and oil and mix until "just mixed.".
3. Toss in any extras you might want--blueberries, chocolate chips, etc.
4. Heat a lightly oiled skillet over medium heat.
5. Drop 2-3 tablespoons of batter into the skillet and cover.
6. Flip when the middle starts to bubble and cover again.
7. Keep the made pancakes in the oven at about 200 degrees while you're finishing the others so they don't get cold.
8. Enjoy with fresh fruit or syrup!

Reviews

[mauivegan]

I make it gluten free by subbing 1 C brown rice flour and 1C garbanzo flour. It also helps to add a pinch of salt. The rest of my family likes it just as much as the flour version; my son even said it's better. (At least I think garbanzo flour is gluten free. It doesn't bother me, so I think it is.)

[timhammond]

I actually used some soygurt and water in place of a lot of the soy milk. I expected them not to be sweet enough, but with blueberries and black walnuts they were great.

[xVx]

So light and fluffy...soaks up syrup and Earth Balance like a delicious sponge. Perfect served with tofu scrambles. I added crushed pineapple to mine and used Vanilla Silk.