|Light and fluffy, these delicious vegan pancakes can be eaten plain, filled with nuts or fruit, or topped with your favorite syrup.|
|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 1/4 to 1/3 of 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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