Favourite Classic Pancakes by http://www.vegcooking.com
Category: Breakfast

This recipe is suitable for a: vegetarian/vegan diet.


Ingredients:
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1 cup unbleached all-purpose flour
1 Tbsp. sugar
2 Tbsp. baking powder
1/8 tsp. salt
1 cup soya milk
2 Tbsp. vegetable oil


Instructions:
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Combine the flour, sugar, baking powder and salt in a bowl and mix thoroughly. Mix in the soya milk and oil, and with a fork or wire whisk, combine just until the batter is smooth.

Pour cup batter onto a hot, oiled griddle. When bubbles form in the centre of the pancake, flip. Cook for another 2 minutes. Remove from pan and keep warm while you make remaining pancakes. Serve warm with maple syrup or fruit syrup.


Additional comments:
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For an added treat, toss bits of fresh or dried fruit, nuts, or chocolate chips into the batter.

Makes 6 to 8 pancakes



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These are honestly the best pancakes me and my family have tasted, vegan or not. My hardcore omni brother loved them and asked me to make them more often!

yeah, that looks like a great recipe.

oooh for a treat you could omit the sugar, and use vanilla soymilk instead of plain - yummy!!

We used the vanilla soymilk and these are killer. We topped them with some homemade blueberry sauce and now me & Justin are having us a pancake brunch! :lick:

Rincaro, how do you make your blueberry sauce?

Blueberry Pancake Topping

1/2 cup sugar
2 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries

In a medium saucepan, combine sugar and cornstarch. Gradually stir in water. Add blueberries; bring to a boil over medium head. Boil for 2 minutes, stirring constantly. Remove from the heat; cover and keep warm.

IMPORTANT: This makes enough for 3 million people. For the classic pancakes above you would probably need only a fourth of this recipe. But it's very delicious!

Also, my husband is allergic to cornstarch, so I used tapioca starch.

Mmmmm....thanks rincaro. I'm trying these this weekend.

I wonder how well your sauce would hold up frozen? Have you ever tried it Rin?

I don't know. I put the leftovers in the fridge for right now. There's something about freezing cornstarch though. Lemme do some searching.

ETA: Stuff with cornstarch in it does not freeze well. Freezing ruptures the starch cells and makes the sauce thin out.

That said, I freeze half a batch of vegan gravy every time and it reheats up just fine. But I use tapioca starch in it.

Ok. Cause I'd like to make it but don't want to waste a bunch. Guess I could cut the recipe. That'd be cool if it was freezable though. Thanks for checking it out Rincaro. :up:

Could you make these without the oil?

Could you make these without the oil?

Heretic!

:notvegan:

I can never bring myself to use white flour anymore >_> so when I use the WW flour version of this recipe with a little more sugar (about 2 tbsp.) and no oil it still comes out great, even if I use almost all water instead of soymilk, although it doesn't bubble as well as with white flour so you have to keep checking. not to much effort still though. I try to add a little more nutrition and variety by adding some mixed berries in the batter when I first pour for each pancake. but ok so i guess doing all this would make it not so classic :P

but yes i did try this recipe exactly as written before and it turns out tasting just like those pancakes at those breakfast restaurants except theirs is probably a lot less healthy :lick:

mmmm these were good.

That is the same recipe I use too. You can also add some fresh/frozen blueberries or diced apples, brown sugar and cinnamon to the pancakes after you've poured them into the pan (and they're cooking on the 1st side) for a nice variety.

2Tbsp is a LOT of baking powder. my batter was extremely poofy because of it, and the pancakes were too light and fluffy.

this recipe on kreeli's site works better for me: http://www.veganmania.com/pages/vegan_pancakes.htm

ah, I'd been looking for a vegan pancake recipe. thanks!

mmm, thank you! I am gonna make these for breakfast tomorrow ^^
~<3 AE

2Tbsp is a LOT of baking powder. my batter was extremely poofy because of it, and the pancakes were too light and fluffy.


Yeah! I agree... I tried these out of curiosity... didn't do much for me at ALL!

Froggy's tried and true recipe is simpler, easier, better.

http://www.veggieboards.com/boards/showthread.php?t=42758

I've made these lots of times, just using 1 tsp instead of 1 tablespoons of baking powder, and they've been great :)

and the pancakes were too light and fluffy.


I've never made this recipe but I didn't know it was possible for pancakes to be too light and fluffy!

My recipe is almost exactly the same but calls for 3 teaspoons of BP.

I used whole wheat flour and 3 teaspoons of baking powder and these pancakes were OH, SO YUMMY!

I made these for my boyfriend yesterday w/ an apple topping because I was craving pancakes, even though he doesn't like them. He begged for them again this morning and wants to make some for his mom, lol.

I did have to stir down the batter for each pancake so I'm going to experiment with decreasing the amount of BP but I really enjoy the texture, they're not at all gummy like many of the vegan pancake recipes I've tried.

you do know that 3 teaspoons = 1 tablespoon right? lol. i just made this with whole wheat flour and splenda. very good