Ingredients Jump to Instructions ↓

  1. Fluffy Vegan Pancakes

  2. 1 cup whole wheat flour

  3. 1 cup unbleached white flour

  4. 1 tblspn baking powder

  5. 2 to 2 3/4 cups soy or rice milk

  6. 1 tblspn vegetable oil

  7. Stir the flours and baking powder together in a large bowl. In a

  8. separate bowl, Combine the milk and oil, and whip with a fork for about 1 minute until it's frothy. Pour the mixture into the flour

  9. mixture.

  10. Lightly oil a nonstick skillet. heat over med heat. When a few

  11. drops of water sprinkled on the skillet sizzle or bead up, the pan

  12. is ready. Pour about 1/4 of the batter at a time into the skillet.

  13. Cook until they begin to bubble, about 3 minutes. Turn with a

  14. spatula, and cook until the second side is slightly browned.

  15. 8 big pancakes or 16 small. The mix keeps in the fridge a

  16. few days, but you need to add more milk and really stir it up when

  17. you're ready to use it again.


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