When we turned vegan, the quest for the perfect vegan pancake recipe took on a life of its own. The first version we tried was substituting the eggs with egg re-placer. We tried versions with applesauce. We tried a version with tofu. We tried increasing the baking soda. Many trials and errors later the wonderful father of my children hit upon this winning recipe for a pancake mix. We wrote it down on the storage jar with permanent marker.
Dry ingredients
2 cups flour
2 tbsps baking powder
2 tsps sugar
1 tsp cinamon
Now what you do is mix the dry ingredients in a storage jar with a lid, double it triple it quadruple it. Close the lid and give it a good shake.
Then for every cup of this mix you add:
1 cup non dairy milk
2 tbsps melted butter (Earth Balance)
1 tbsp oil
1 tbsp water.
We were very happy with this recipe for the longest time. But the pancakes were not fluffy, they were not light and airy.
More research... and then I came across this posting and I can confidently say we are not messing with this recipe for a long time to come.
We added a teaspoon of apple cider vinegar to the liquid ingredients. Add the vinegar to the milk and let sit till the milk curdles.
And then we swapped the oil and the water for more butter.
1 cup non dairy milk warmed in the microwave
1 tsp apple cider vinegar.
2 3 tbsps melted butter (Earth Balance or similar)
1 tbsp oil
1 tbsp water.
And then we decided that pancakes are a treat and now we make them with all purpose flour.
If you are wondering, the preferred way to eat these pancakes is with
Dry ingredients
2 cups flour
2 tbsps baking powder
2 tsps sugar
1 tsp cinamon
Now what you do is mix the dry ingredients in a storage jar with a lid, double it triple it quadruple it. Close the lid and give it a good shake.
Then for every cup of this mix you add:
1 cup non dairy milk
2 tbsps melted butter (Earth Balance)
1 tbsp oil
1 tbsp water.
We were very happy with this recipe for the longest time. But the pancakes were not fluffy, they were not light and airy.
More research... and then I came across this posting and I can confidently say we are not messing with this recipe for a long time to come.
We added a teaspoon of apple cider vinegar to the liquid ingredients. Add the vinegar to the milk and let sit till the milk curdles.
And then we swapped the oil and the water for more butter.
1 cup non dairy milk warmed in the microwave
1 tsp apple cider vinegar.
And then we decided that pancakes are a treat and now we make them with all purpose flour.
If you are wondering, the preferred way to eat these pancakes is with
- syrup(maple or agave nectar)
- powdered sugar
- a side of fruit
These sound amazing!
ReplyDeletere: your comment about the walnut-arugula crostini; they'd be super tasty at room temp! If you put them in tinfoil, they might keep best- the toasts might get a smidge soft if you store them in tupperware fully assembled, but it might be tasty in its own right. Let me know if you try it!