I don’t know if you remember, but a while ago Matt made these pancakes and I’ve been making them ever sense. Although yum-tastic, regular pancakes always give me stomach ache, and it’s so easy to make pancakes all the time if you don’t need eggs.
Vegan Pancakes
1 cup flour
1 tbl sugar
2 tbl baking powder
1/8 tsp salt
1 cup soymilk
2 tbl applesauce*
1 tsp vanilla extract
cinnamon to taste (optional)
Mix dry ingredients, then add the liquid ingredients and mix until just combined (lumps welcome!). Depending on how big you want your pancakes, this usually makes 6 pancakes for me. I use about a 1/4 cup of batter for each pancake, but I’ve started trying to make them smaller so they fit in the toaster :).
*Note: The applesauce is a substitute for vegetable oil. I always buy the little cups of applesauce which is about 6 tablespoons. I haven’t been measuring lately so my pancakes turn out a little weird, but I know when I first started using this recipe and was very diligent, I was super impressed that it tasted just like regular pancakes.
Pancake Tips
- Wait until the pan is properly heated to medium before cooking. A sprinkle of water on the pan will sizzle when it’s hot enough.
- Flip it when you start to see bubbles and the sides are starting to stiffen.
- If your pancakes are thicker than you’d prefer, just add a little more milk.
- According to either Joy of Baking or the internet, you don’t over-mix your pancake batter to make it smooth. Rather, just mix it with a spoon until all the ingredients are just combined and it’s ok if they’re some lumps, it’ll make the pancakes fluffier. (Of course, you don’t want to bite into a a bubble of dry flour either),