Oh, hi. Happy Sunday. I realized recently that I never actually blogged about the amazing vegan pancakes I make on many Sundays. It's recently become a favorite again, and there's no time like the present to share this great recipe with you. It's actually not my recipe at all, that's probably why I haven't blogged about it specifically.
I found it while on a search for the fluffiest vegan pancakes, and here is the original recipe by the recipe owner. I haven't really altered it, but this has been such a great way to enjoy pancakes on a weekend without feeling too guilty, and I can't help but share it.
INGREDIENTS:
· 2 cups flour
· 2 Tbsp sugar
· 1 Tbsp baking powder
· 1 tsp salt
· ¼ c solid coconut oil or vegan butter
· 1¾ c plain, unsweetened vegan milk (I partially used sweetened today, it turned out fine, though)
· ½ tsp vanilla
INSTRUCTIONS:
· In a large bowl, sift together flour, sugar, baking powder, and salt.
· With a pastry cutter, knives (or your hands!), cut in butter until mixture resembles coarse meal.
· Put in the fridge for 15 minutes -- uncovered is fine.
· Add milk and vanilla and whisk until mixture is relatively smooth.
· Heat an ungreased, nonstick skillet over medium-high heat. It's hot enough when a drop of water flicked across the surface immediately sizzles.
· Pour batter (however much or little as you want) into the pan. Wait until the batter starts to bubble.
· Flip and cook the other side until golden.
· Remove from pan and place on a serving plate, covered with a cloth to keep the heat in.
· Repeat until remaining batter is used up.
· Serve hot, with plenty of vegan butter and/or maple syrup (and fruit, if you want)
This time, I poured all of my batter into a 2-cup measuring cup for easier pouring. GREAT IDEA.
I was going to show you a photo of my fridge here, but you really don't need to see that, because my fridge is totally gross right now. Believe me, I'm saving you a lot of pain!
Oh yes, this is the best part: the eating and enjoying part.
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