This recipe was inspired by a recipe on www.veganyumyum.com. You can certainly make these pancakes Vegan, but since I didn’t have quite all the ingredients she used, I substitutued the soy milk for skim milk and used regular all purpose flour instead of using the spelt flour she used. Either way, I think they turned out great. The batter is thin and they make about 25 3″ pancakes.
- 1 1/2 cups skim milk
- 1 TB. sugar
- 2 TB. Canola oil
- 1 1/3 cups all purpose flour
- 1 tsp. baking powder
- 1/4 tsp. salt
- 1-2 TB. water as needed to thin out batter
Mix all ingredients together in a bowl, or blender. Using a 1/4 cup measure, place batter in a griddle and it only takes about 2 minutes per side. You can heat your oven at 200 degrees to keep the other ones warm as you make these. And of course, I always add chocolate chips to my pancakes. Since the batter was thin, I put 1/4 cup chocolate chips in my magic bullet and pulsed them a few times to kind of crush them up. It added a nice look to the pancakes. And if you would like to go a little more crazy, add a dollop of whipped cream on top! Another good idea for the leftovers for a quick morning breakfast. Take a few pancakes, spread with a little peanut butter or almond butter and add some sliced bananas and roll them up. Its a great filling breakfast.
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