Sometimes, you don’t want to eat oatmeal for breakfast every day. Sometimes, you want to eat breakfast for dinner. And sometimes, you want pancakes. In that case, the recipe below, found in the Fuss Free Vegan cookbook, is the perfect recipe. I mix the wet ingredients first to allow the milk and lemon to interact for a minute or two and make a more buttermilk-like consistency. I also like to add chocolate chips to some of my pancakes, they’re good as leftovers. Shari taught me you can also add thinly sliced bananas to the batter after it’s poured for some nice banana pancakes. Go with what you like!
Ingredients
- Wet ingredients
- 1 3/4 cup almond milk
- 3 TB canola/vegetable oil
- 1 TB lemon juice
- 1/2 tsp vanilla
- Dry ingredients
- 2 cups flour
- 2 TB white sugar
- 1 TB baking powder
- 1/2 tsp salt
- Optional: chocolate chips, bananas
- To serve: syrup and butter
Directions
- Whisk wet ingredients in small bowl.
- Whisk dry ingredients in medium bowl.
- Add wet ingredients to dry bowl and stir until just mixed. Use whisk if needed to get rid of lumps, but small lumps are ok.
- Very lightly grease a non-stick skillet and heat on stove over medium heat.
- Use a 1/4 cup to pour two to three pancakes in the pan at a time (whatever your pan fits).
- If adding toppings, add at this stage.
- Let pancakes cook for 1 to 2 minutes until solid and golden on the bottom. Flip when you see some bubbles (there aren’t many though). Let cook for another minute or two.
- Keep pancakes warm in the oven (I like to set my temp to about 190 F).
- Serve with butter and syrup. Or, for the chocolate chip ones, I like to eat them plain.
Makes: About 12 pancakes.
Leftovers: Not as good as fresh, of course, but leftovers are still ok for 1 to 2 days. I like the chocolate chip ones the best, heat in the microwave for 30 seconds and eat plain as a snack.
Just Lauren 