Wednesday, January 12, 2011


Okay, anyone who knows me knows that I never used to be much of a breakfast person and certainly not one who likes "Fluff."
Well, let me tell you, that after making my own vegan pancakes i can no longer say that I don't like them.

Now i liked mine so much I ate mine before I got the camera close. So bear with the pictures and of course R's maple syrup with pancakes on the side.

This recipe is also from "The Joy of Vegan Baking"

1 cup all purpose unbleached flour
1 TBS baking powder
1/4 TSP salt
1 cup non-dairy milk
2 TBS canola oil or non-hydrogenated, non-dairy butter - melted
3 TBS liquid sweetener (I used Agave nectar, but you can use juice or any other liquid sweets)
REAL maple syrup (aka pure) *optional)

Combine all dry ingredients and mix.
In a SEPARATE bowl, combine all wet ingredients except maple syrup.
Add wet mixture to dry mixture mixing only until moistened, a few lumps will be fine and over mixing will make tough pancakes.

Heat a non stick griddle or skillet over a medium/ high flame. Pour the batter onto the griddle in 4" rounds.
Cook until bubbles begin to form on the surface, then flip and cook an additional 2 minutes or so. Or until both sides are golden brown.

I served Rodneys with scrambled eggs (NOT VEGAN) and potatoes both with cheese (NOT VEGAN). And we topped ours with real maple syrup (I also used a bit of thawed frozen fruit) which made the pancake portion very vegan and very delicious!

Excuse the incredibly poor photo quality.

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