Sometimes you just crave classic, simple, and delicious food that you grew up on. For us, pancakes are one of those foods! For as long as we can remember our mom would make these for special Sunday morning breakfasts. Since going vegan, we haven’t found a pancake recipe that comes close to replicating the same texture and fluffiness. So, we veganized the original recipe! After some truly horrible failed attempts we finally got it right!! You are so welcome (in advance)!
Mom said that these pancakes had a “buttery” taste and our whole family said that they would be happy making these pancakes instead of the classic recipe from now on.
Classic Pancakes
- 1.5 cups sifted all purpose flour (sift before measuring)
- 1.5 tbsp baking powder
- 2 tbsp sugar
- 0.5 tsp salt (scant)
- 1.5 cups soy milk, unsweetened
- 3 tbsp grapeseed oil (or other neutral vegetable oil)
- 1 tbsp apple cider vinegar
Mix the dry ingredients in a large bowl and mix the wet ingredients in a different bowl. Add the wet ingredients to the dry and mix until just combined. Seriously, don’t overdo the mixing; it’s beneficial and normal to have a lumpy batter! Use a 1/4 cup measure to spoon batter onto a warm griddle (about 325 degrees) or pan. Flip pancakes once bubbles appear and the cooked side is golden. Once they’re cooked, stack ’em high and top them as you wish! Like the good little Canadians that we are we prefer pure maple syrup as well as fresh berries.
If you try these, let us know what you think!
alessia eats 