Light and fluffy, these delicious vegan pancakes can be eaten plain, filled with nuts or fruit, or topped with your favorite syrup.
Yield: 15-20 pancakes
Time: 20 minutes
Tools
- small bowl
- whisk
- small saucepan
- rubber spatula
- large bowl
- large frying pan
- spatula
- heat-proof plate
Ingredients
- 2 c non-dairy milk
- 2 t cider vinegar
- 3 T shortening
- 1 T vanilla
- several t oil
- 3 c flour
- 1 T sugar
- 2 t baking powder
- 1 t baking soda
- 1 t salt
Directions
Turn oven to 200.
Combine milk and vinegar and set aside for 5 minutes.
Melt shortening, then stir in vanilla. Set aside.
Place the pan over medium heat and lightly coat with oil.
Combine remaining ingredients, then whisk in the milk and shortening.
Flick a drop of water at the pan – if it sizzles, the pan is hot. Pour about a quarter of the batter in the pan and cook for about 3 minutes, until the top is full of air bubbles and the edges are dry. Flip and fry the other side for 2 minutes.
Transfer to plate and place in oven to stay warm while you make the rest of the pancakes. Add a little more oil to the pan between batches as needed.
Notes
Take a look at pancake and waffle ideas for suggested additions and toppings.
Adapted from The Veganopolis Cookbook – read my review.
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