Ok, let me start by saying that I got this recipe from the Food.com recipe “5 minute vegan pancakes” – it’s an awesome and easy recipe, especially for a single person! 🙂 The only difference between what the original author says to do and what I do is that I use a specific kind of flour: cake flour. The reason for me is simple – I like really light pancakes, and this does it. For me normal flour is WAY too heavy. I also tell you exactly how much I use per pancake. I hope you love it! 🙂
- 1 cup flour (whichever kind you prefer – I use cake flour, per above)
- 1 tablespoon sugar (I used organic cane sugar)
- 2 tablespoons baking powder
- 1/8 teaspoon salt
- 1 cup soymilk (I use unsweetened)
- 2 tablespoons vegetable oil (I actually use canola oil, not vegetable oil)
- Set a stove element with a pan to medium heat.
- Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
- Add the soy milk and vegetable/canola oil to your mixture.
- Mix until smooth (should be bubbling slightly if you use cake flour).
- Now the pan should be ready for your batter, so spoon 1/8 cup (enough for one pancake) worth of the mixture into the pan – I can fit 4 in mine. Make sure you leave enough room for flipping!
- Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
- Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
These also stay great (cooked) in the fridge for up to 5 days – they reheat great 🙂 Let me know what you think.