Truth be told, I’ve been craving pancakes for the longest time ever. I couldn’t use my favorite pancake recipe, since it used eggs and I’m staying off eggs for a while. And I thought that was the end of that. How wrong was I? The other day it seemed like fate when my hankering for pancakes was at an all time high and I came across a wonderful recipe for a vegan pancake. I’ve never baked anything vegan or made vegan pancakes before, so I was a little skeptical at first. However, I am a very visual person and the pictures looked very convincing. So I decided to go for it. And I’m so glad I did. My version was not quite vegan since I used a dairy milk and not soy milk like the original recipe required. But that being said, the pancakes turned out wonderful. If I hadn’t made them myself, I would have never figured that they were eggless. I enjoyed a stack of these pancakes with some honey and a huge mug of steaming hot coffee and had myself a wonderful Sunday breakfast. Do try these out, they are quick to put together and so very tasty.
Almost Vegan Pancakes
Adapted from: Vegan Yum Yum
Make about 8-10 pancakes depending on size(4-5″)
1 cup all-purpose flour
1 1/2 cup milk
2 tbsp sugar
2 tbsp oil
1 tsp baking powder
1/4 tsp salt
1 tsp Vanilla extract
1-2 tbsp water to thin the batter, if needed
Dissolve the sugar in the milk and add the rest of the ingredients to the bowl and mix till the the batter is smooth and there are no lumps.
Heat a pan over medium heat.
I lightly greased the pan before ladling the batter to make the pancakes. But I’ve read that using an ungreased pan makes perfect pancakes. I’m definitely going to try that next time. I’d love to have pancakes with ever so perfect edges.
Cook the pancake on medium heat till it has lightly browned. Flip over and cook on the other side till browned as well.
Continue this process till all the batter is used up.