Listen, there’s one recipe for vegan pancakes that is kicking around and it is just… awful. Yes, 5 minute pancakes sound very appealing, but those ones taste like baking powder. Just because something resembles the pancakes of your youth, doesn’t mean they are as good. You can add a couple more ingredients and about thirty seconds more preparation and you’ve got delicious pancakes. I did mine gluten-free but I see no reason this wouldn’t work with ordinary flour. I also did half of these without oil – they were still lovely. The addition of the oil makes for a slightly lighter crumb, so do what you will.
I’m actually a really terrible pancake-maker; they’re always misshapen and I have trouble keeping the pan the right temperature. I’ve been experimenting with pancake recipes for more than a decade now and I’ve never quite hit on the right one. I’m also really partial to waffles. However, now I have a pancake recipe in my back pocket that is simple and tasty, so maybe the wafflemaker can take a break. Feel free to turn these into blueberry or chocolate chip pancakes, just fold them into the batter in the end.
I always add a pinch of cinnamon to my batter because it makes for a slightly sweeter and warmer pancake; not a cinnamon-flavoured pancake. It’s another one of those formative food experiences; a brunch with family friends when I was about seven and there was cinnamon in the pancake, which was a game-changer.
2 cups all purpose flour (Mine; use brown rice or sorghum flour)
1 tablespoon baking powder
2 tablespoon granulated sugar
1/4 teaspoon salt
Pinch of cinnamon
1/3 cup canola oil (or other neutral oil; optional)
1 tablespoon boxed egg replacer + 3 tablespoon water, mixed well (I shake mine together in a small mason jar)
2 cups non-dairy milk, or more to your taste
1 teaspoon apple cider vinegar
Combine all ingredients in a large bowl and whisk vigorously until smooth. If you’re using regular flour, take it a little slower and whisk together the dry ingredients and then fold in the wet in, being careful not to over mix. Set aside to rest for a couple minutes before cooking 1/2 cup of batter on a non-stick skillet or griddle over medium heat. Vegan batter will not make the small bubble on the top side of the pancake you’re used to seeing (no eggs), so you should be careful to flip after about 2 minutes. Keep warm in a 200 F oven until ready to eat them. Serve hot with maple syrup and non-dairy margarine.