Wednesday, July 2, 2014

Recipe: Light & Fluffy Pancakes

We have a Sunday morning tradition of eating pancakes or waffles for breakfast. The best part of the tradition is that my husband does the cooking for a change. We have (or should I say he has) tried a number of vegan pancake recipes and this is probably our favorite. 

The only weird ingredient is the Ener-G Egg Replacer. It's made from potato starch and tapioca flour and a few other vegan ingredients. It works well as an egg substitute for baked goods in many recipes, but not all. Unfortunately, I've never seen it in the store so we ordered ours from Amazon.

Back to this amazing recipe, it's our go-to recipe for a plain pancake. We have not tried to add fruit or chocolate chips to this recipe, as we do have other pancake recipes we prefer for those. But for a plain pancake with a dollop of vegan buttery spread and maple syrup, this recipe wins!


Light & Fluffy Vegan Pancakes
Recipe Source: My Vegan Cookbook

Makes about 8 pancakes

Ingredients
2 c. all-purpose flour
2 tsp. Ener-G Egg Replacer, Unprepared
¼ tsp. sea salt
2 Tbsp. sugar
3 tsp. baking powder
2 tsp. baking soda

1 Tbsp. vegan buttery spread (I use Earth Balance), melted
2 ½ c. unsweetened original almond milk (must be almond, not soy!)
Directions
In a small mixing bowl, mix together the dry ingredients, then add wet ingredients and fold together slowly. (Do not over stir, as this could result in a rubbery pancake.) Fold and lightly stir until you have a lumpy mixture.
In a cast iron skillet (strongly recommend this), spray canola oil and turn on to medium-low heat. Pour 2/3 cup of batter onto the skillet. Cook until golden brown underneath and bubbles begin to rise to the top surface of the pancake. Flip the pancake and cook until golden brown on the other side.
Note: Do not stir the pancake batter as you continue pouring the pancake batter on the skillet. This will result in a gummy pancake.

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